Shepherds Pie

Shepherds Pie

After roasting a shoulder of Lamb, I usually make either a curry or a tagine from the leftovers. This time there was enough to make a Shepherd pie as well. Comfort Food for a windy night.

Hot out the oven
Hot out the oven


Share our content


Follow us on Social Media



  • 500g Leftover Roast Lamb Shoulder or Leg
  • 2 Large Carrots(peeled)
  • 1 large Onion(peeled)
  • 2 Tbsp Tomato Puree
  • 1/2 Dried Mixed Herbs
  • 1 Tsp Ground Paprika
  • 4 floz Stock
  • 4 Large Potatoes(peeled)
  • 50g Non Dairy Margarine
  • Salt and Pepper to season


  1. Roughly chop the onion and  1 carrot and lamb
  2. Put these in a food processor along with the tomato puree, paprika, herbs and seasoning.
  3. Process until finely chopped
  4. Put in a casserole mixing in the stock
  5. Meanwhile Boil the potatoes and remaining chopped carrot until cooked
  6. Heat the oven to 180C/350F/ Gas Mark 4
  7. Mash the Potato and Carrot along with the margarine and seasoning
  8. Top the lamb with the Potato and roughen the surface
  9. Cook for 30 minutes.


    1. Thanks Jenni I do use Sweet Potato is place of carrot sometimes and it is equally tasty. I also sometimes use a leek, swede or celeriac in place of the carrot with the potato, whatever I have to hand really.

Leave a Reply