• Partnered with
  • Serves 4
  • 5 mins prep
  • 30 mins cook

Shepherd's pie

Shepherd's Pie

A hearty family classic, the humble shepherd's pie is served in individual portions here, ready to be enjoyed straight from the pot. Experience the perfection combination of a flavoursome lamb filling and a creamy potato topping.



  • 400 g lamb mince or diced lamb
  • 1 tbsp olive oil
  • 1 onion, peeled, diced
  • 1 tbsp chopped fresh parsley
  • 4 tbsp tomato sauce
  • 1/2 cup beef or vegetable stock
  • salt and cracked black pepper

Shepherd's pie

  • 2 large potatoes, peeled, chopped roughly
  • 1 tbsp butter
  • 1/4 cup milk


Shepherd's pie

  1. Preheat oven to 180°C (160°C fan-forced).
  2. Heat a large frying pan on medium heat. Add oil to pan; swirl to coat. Add lamb. Cook 10 minutes, stirring, until browned. Set aside.
  3. Add onion, parsley, tomato sauce, stock, salt and pepper to lamb. Stir to combine.
  4. Meanwhile, bring a large saucepan of water to the boil. Add potatoes. Boil 10 minutes, or until tender. Drain potatoes. Mash with butter and milk.
  5. Spoon lamb mixture into ramekins; top with mashed potato. Place in oven. Bake 20 minutes, until top is browned. Serve immediately.
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