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Best Ever Shepherd's Pie

Submitted by Susan Dickinson 03 February 2011

A delicious weekday meal for 4 which can be made with left-over roast lamb or with fresh lamb mince.

Serve with a green vegetable.



Either minced left-over roast New Zealand lamb or 1 pack lean minced New Zealand lamb.

1 large white onion, diced small.

2 cloves garlic, crushed (optional)

Either left-over gravy or sufficient stock to moisten meat (any meat or veg stock) or water from cooking veg.

Gravy browning (a few drops) (optional)

3 large potatoes

2 large carrots

Half a small swede

1 tbs olive oil

Salt and pepper and chopped thyme leaves or dried mixed herbs (optional)

Small amount grated hard cheese (e,g. Cheddar, Red Leicester,  Parmesan or Pecorino)

Butter ( to taste) for mashing veg.


Pre heat oven to 190 degrees Centigrade. (Gas 375)

Sweat onion and garlic in oil until soft but not coloured. Remove and drain on kitchen paper.

Brown mince, if using fresh mince and cook for 10 minutes until tender.  (Separate strands with a fork or wooden spoon while browning.)

Cook potatoes (quartered), carrots (sliced) and swede (diced) in salted water until soft (about 20 minutes).  Mash together with butter until smooth. Season with salt and pepper.

Combine meat, onion, garlic and sufficient gravy or stock to moisten well(with a few drops of gravy browning if using stock). Add pinch of herbs to taste if using. 

Place in an ovenproof dish.

Top with potato, carrot and swede mash.

Grate cheese over top to cover in thin layer.

Bake in oven for about 25 to 30 mins. until bubbling and browned.

Serve with green vegetable.


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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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