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.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
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  • 400 gram lamb mince or diced lamb
  • 1 tablespoon olive oil
  • 1 onion, peeled, diced
  • 1 tablespoon chopped fresh parsley
  • 4 tablespoon tomato sauce
  • 1/2 cup beef or vegetable stock
  • salt and cracked black pepper
Shepherd's pie
  • 2 large potatoes, peeled, chopped roughly
  • 1 tablespoon 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.