Shepherd's Pie

Submitted by:
a la the way my mother taught me, and my grandmother taught her

Preparation time: 15 mins
Cooking time: 1 hour

Serves: 3-4


2 small cloves garlic
500g minced lamb
approx. eight sizable potatoes
olive oil
1 teaspoon marmite
1 oxo cube (or other stock cube) - either beef/lamb or vegetable
gravy powder (bisto is good)
milk or cream
half tsp mixed herbs


Peel and chop the potatoes, boil until soft (about 20 minutes), then add a good spoon of butter and a little milk or cream, and mash. Add pepper to taste.

Chop garlic, soften in pan with a little olive oil. Add the lamb to the pan and brown on a low heat (there's no rush).

Add about a cupful of water to the browned meat, crumble in the stock cube, add mixed herbs, and stir well. Stir in the marmite well. Add another half cup of water, cover the pan, and simmer on a low heat for about twenty minutes (ideally while the potatoes are cooking).

Uncover the pan, there should be a good amount of liquid left. In a small cup mix a heaped tsp of cornflower and a small tsp of gravy powder with a little water to make a thin paste. Add this to the pan, and turn up the heat until the liquid is boiling lightly. Stir continuously as the gravy thickens. When the gravy reaches a nice thick consistency (you shouldn't be able to separate the mince and gravy easily), turn off the heat.

Turn on the oven to about gas mark 5 (medium temp) and leave it to warm up.

Take an ovenproof dish, and pour the meat and gravy into it. Spread the mashed potato evenly over the top, and put in the oven for about twenty minutes (or longer on a lower heat, it keeps warm well). The top of the mashed potato should be slightly crisped, but don't fret if it isn't.

Serve with vegetables of your choice.

Keeps well in the fridge for about 2 days max.

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