Elle’s Shepherds Pie

This is another one for the freezer.  I know everyone is banging on about Christmas, but remember, after all those roast turkey, turkey pie, turkey risotto, turkey surprise and I’m so sick of turkey, if I see another one I will scream dinners, there will be a time when you will want something other than turkey casserole. Trust me on this.

They were doing a special deal on lamb mince in my local super market – 2 for the price of 1.  One pack went straight into the freezer, and the other was used to make up the following.  I have another shepherds pie recipe (click here for recipe). This one is quick and easy to freeze.  It makes up 4 individual portions, which can be defrosted, topped with cheese and reheated in a microwave or oven. Serve with a nice and healthy side salad,  making sure a turkey slice goes nowhere near it.

Please understand I adore turkey, and it can make many delicious meals. But a turkey is for Christmas, not for life!


500 g minced lamb
2 tbsp olive oil
2 tbsp truffle oil (optional)
2 onions, sliced
1 large carrot, diced
2 cloves of garlic, minced
1 tbsp tomato purée
1 tsp rosemary, finely chopped
4 potatoes, peeled and halved
2 sweet potatoes, peeled and cubed
4 tbsp single cream
1/4 cup of semi-skimmed milk
Large knob of chili herb butter (click here for recipe)
black pepper, freshly cracked


  1. Steam the potatoes until they are soft, then set aside.
  2. In a large saucepan, heat the oil (or oils if using both) and then add the onions.  Cook until golden brown in colour.
  3. Add the garlic and then the carrot, tomato purée and rosemary.  Cook for about 2-3 minutes on a moderate heat.
  4. Add the mince and cook until browned. Set aside.
  5. In a separate bowl add the steamed potatoes, cream, milk and herb butter. Mash them all together until well combined and smooth.
  6. In 4 small individual freezer packs (see photo above), divide the mince mixture equally between them.
  7. Top the mince with the mashed potato, making sure that all the mince is covered.
  8. Sprinkle with black pepper and allow the pie to cool completely, before covering and freezing.  Don’t forget to label the lids, so that you know what is inside 🙂

When the annual turkey fest is over, defrost the pie, remove the lid and cover the mash with some grated cheddar cheese.  Bake in the oven for at least 30 mins at Gas mark 4, until the top is golden brown and the pie is piping hot.

Serve with a green salad, and no turkey!


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