Lamb Recipes | Traditional Shepherds Pie | Red Tractor

Lamb Recipes

Traditional Shepherd's Pie Recipe

What better comfort food on a cosy weekend in than a Shepherd's Pie? Try our simple recipe for a flavourful, creamy dish.

Serves: 6
Preparation time: 30 minutes
Cooking time: 30 minutes 

Ingredients

  • 675g/1½lb Red Tractor Assured lean lamb mince

  • 15ml/1tbsp Red Tractor Assured rapeseed oil

  • 1 medium Red Tractor Assured onion, peeled and finely chopped

  • 1 large Red Tractor Assured carrot, peeled and finely chopped

  • 100g/4oz Red Tractor Assured green peas

  • 30ml/2tbsp Red Tractor Assured plain flour

  • 30ml/2tbsp tomato ketchup

  • 30ml/2tbsp brown sauce

  • 30ml/2tbsp freshly chopped rosemary

  • 1 lamb stock cube, crumbled

  • 300-425ml/½-¾pint good, hot lamb or vegetable stock

  • Salt and freshly milled black pepper

For the Topping: 
  • 675g/1½lb Red Tractor Assured floury potatoes, peeled and cut into medium chunks

  • 450g/1lb Red Tractor Assured swede, peeled and cut into small chunks

  • 100ml/3½floz Red Tractor Assured milk or single cream

  • 50g/2oz Red Tractor Assured butter

  • 30-45ml/2-3tbsp freshly chopped parsley or chives

Method

  1. Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.

  2. Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil.  Stir in the peas.

  3. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes.

  4. Meanwhile, prepare the potato and swede topping.  Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.  Reduce the heat, cover and simmer for 20-25 minutes until soft.  Drain and mash together with the milk or cream and butter.  Season and stir in the parsley or chives.

  5. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

  6. Spoon the meat filling into a 1.7L/3 pint ovenproof dish and pipe or spread the surface with the potato mixture.  Bake uncovered for 30 minutes, or until the top is brown.

Tip: Try any vegetable combination in the topping.  For a change, why not stir 50g/2oz grated cheese into the mash?

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