Shepherd's Pie with Potato and Leek Topping

This can be made with either fresh minced lamb or beef or chopped up beef or lamb left over from a roast dinner. If using left overs you can also add any leftover gravy and only need to cook the meat mixture for around 15 minutes.


  • Ingredients:

    500g minced lamb
    1 tablespoon olive oil
    2 medium onions, peeled and chopped
    2 carrots, peeled and chopped
    2 parsnips, peeled and chopped
    ½ level teaspoon ground cinnamon
    1 level tablespoon plain flour
    450 ml lamb stock
    1 tablespoon tomato purée
    salt and pepper

    For the topping:

    100 g grated cheddar
    2 medium leeks, sliced
    1 kg Maris Piper potatoes
    100 g butter
    salt and pepper


  1. Heat the olive oil in a pan over a low heat and add onions, cook for a few minutes until softened. Add the chopped carrot and parsnip and cook for another 5 minutes and then remove from the pan. Cook the mince until browned. Season the mince and return the onions, parsnip and carrots to the pan. Add the nutmeg, cinnamon, tomato purée and flour to the pan and stir it all together. Once combined add the stock. Reduce the heat, cover and simmer for around 30 minutes, stirring occasionally (you can make the topping at the same time). Transfer to an oven proof dish and leave to cool. Soften the leeks in half the butter in a covered pan for around 10 minutes stirring occasionally and then set to one side. Boil the potatoes in salted water and once cooked mash with some milk and butter. Season, add the leeks and give it a good stir. Cover the meat with the potato and leek mixture and sprinkle with grated cheese. Cook for around 35 minutes at 180°C
  • Total time: 45 minutes

Serves: 4

3 stars

Average user rating Based on 6 ratings