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Shepherds Pie

This is a classic recipe but my grandfathers version. A lamb mince filling topped with mashed potatoes, a thick white sauce and savory crumble for texture, perfect meal for easter.
Prep Time 15 mins
Cook Time 40 mins
Course Main Course, Brunch, Dinner, Pie, Lunch, Week night meals, Iftar
Cuisine English, British
Servings 6 people


  • Large sauté pan with lid
  • Small sauce pan
  • Medium stock pot
  • Whisk
  • String spoon
  • 8x8 inch tin
  • Potato masher
  • Mixing bowl


Mince Layer

  • 2 tbsp Oil
  • 2 Onions
  • 1/2 cup Carrots
  • 1/4 cup Celery
  • 1/2 cup Peas
  • 1/2 cup Corn
  • 1 tbsp Tomato paste
  • 1 tbsp BBQ sauce
  • 1 tbsp Ginger garlic paste
  • 1 tbsp Garam masala
  • 2 tsp Dried herbs
  • 2 Bay leaves
  • 1 cup Water
  • 1 tsp Balsamic vinegar
  • Salt & Pepper
  • 500 gm Lamb mince

Potato Layer

  • 500 gm Potatoes boiled and peeled
  • 2 tbsp Butter
  • 4 tbsp Milk
  • 1/4 tsp Nutmeg powder

White Sauce Layer

  • 15 gm Flour
  • 15 gm Butter
  • 1 cup Milk
  • 1 Egg

Savory Crumble Layer

  • 6 tbsp Flour
  • 3 tbsp Butter
  • 1/2 tsp Pepper
  • 1 tsp Herbs
  • 1 tsp Sugar
  • 1 tsp Paprika
  • 4 tbsp Breadcrumbs
  • 4 tbsp Parmesan cheese


Mince Layer

  • In a large saute pan add some oil and cook the mince until it is crispy and has a little color on it. Remove the meat and cook the onions, carrots and celery in the same pan with some oil.
  • Once the onions have softened we add the fried mince, garam masala, dried herbs and bay leaves. Stir it well and add the bbq sauce, tomato paste and ginger garlic paste.
  • Add the water, corn peas and season with sat and pepper, cover and cook 20-25 mins until thickened and the mixture has cooked through.

Mashed Potato Layer

  • In a stock pot pour room temperature water, add the washed potatoes into the pot, half a teaspoon of salt and bring the water to a boil. Cook the potatoes until absolutely soft and fork inserted into the center of a potato should not have an effort involved.
  • Remove the potatoes and peel them. Mash with salt, pepper, milk and butter. We are not lookin for a creamy smooth texture we want it chunky. Add the balsamic vinegar taste and season accordingly.

White Sauce Layer

  • In a small sauce pot we add the butter and flour to make a roux. Whisk it together until you can smell a baked biscuit. Do not allow it to get color hence reduce the heat if needed.
  • Add the milk a little at a time and keep whisking to avoid any lumps. Season the sauce with nutmeg, salt and pepper.
  • Once it has gotten thick, take it off the heat and let it cool a little before you crack an egg into it and whisk really well. This will help it set while in the oven.

Savory Crumble Layer

  • In a mixing bowl add the flour, sugar, butter, paprika, dried herbs, black pepper powder and salt. Rub this between your fingers to resemble damp sand or breadcrumbs. We then add grated parmesan cheese and breadcrumbs into the mixture. Stir around to combine and set aside.


  • Preheat the oven to 180℃ and get an 8x8 inch tin.
  • Layer the mince at the bottom and pat down. Then the mashed potato on the top and pat down again. Then we pour over the sauce and spread evenly. Using yours fingers sprinkle the savory crumble everywhere covering the top of the pie.
  • Bake at 180℃ for 10-15 mins. We want to achieve some color on the top but we also want that sauce layer to set. Remove from the oven and let it cool down a little before serving. If you serve it immediately the layers won’t be that distinctive.


  • The mince filling shouldn’t be too watery hence dry it up over the stove if needed before layering.
  • Make sure to over cook the potatoes for the mash, it will make the mashing process easier.
  • Do not add the raw egg into the sauce while it is still on the gas, this will curdle the sauce.
  • Patting each layer down gives you distinctive layers once baked.