Shepherds Pie Recipe

Shepherds Pie with Potato-Parsnip Crust

Since this shepherds pie is already loaded with veggies, serve it with a side salad or a crusty loaf of bread.

For this shepherds pie recipe you will need:

1 tablespoon extra virgin olive oil

1 pound lean ground lamb

1 large onion, finely chopped

3 carrots, peeled and finely chopped

3 celery stalks, thinly sliced

2 leeks, thinly sliced

1 tablespoon tomato sauce

1 tablespoon Worcestershire sauce

1-1/3 cups beef stock

1/2 cup split red lentils

3 tablespoons parsley, chopped

Parsley sprigs to garnish

For the Topping ...

1 pound potatoes, peeled and cut into chunks

1 pound parsnips, cut into chunks

1/3 cup milk

2 tablespoons butter

Pepper to taste


Heat the oil in a large heavy saucepan.

Add the lamb and cook over a high heat, stirring well with a wooden spoon to break up the meat, for about 5 minutes or until lightly browned.

Push the meat to one side of the pan and add the onion.

Reduce the heat to low and cook for 5 minutes, stirring occasionally, until the onion is softened and lightly browned.

Add the carrots, celery and leeks and stir well, then add the tomato sauce, Worcestershire sauce, stock and lentils.

Increase the heat and bring to a boil, stirring frequently.

Partially cover with a lid, then reduce the heat to low and simmer for about 20 minutes, stirring occasionally.

While the meat mixture is cooking, preheat the oven to 200ºC and prepare the topping.

To make the topping...

Place the potato and parsnip chunks in a saucepan and pour over boiling water to cover.

Bring back to a boil, then reduce the heat and cook for 15–20 minutes or until the potatoes and parsnips are very tender.

Heat the milk in a small saucepan until hot.

Drain the potatoes and parsnips well, and return them to the pan.

Pour the hot milk over them, then mash them until they are completely smooth.

Beat in the butter and add pepper.

Remove the meat mixture from the heat, add the chopped parsley and stir well.

Spoon meat into a large (8 x 10 inch) ovenproof dish. Top with the mashed vegetables, spreading in an even layer.

Bake for 20 minutes or until bubbling and lightly browned. Serve hot, garnished with parsley sprigs.

This recipe for shepherds pie serves 4.

Like this shepherds pie recipe? Find more lamb recipes here