Shepherd’s pie

By at home

A simple but much-loved classic family meal and great for using leftover meat.

Serves 4-6

  • 1tbsp olive oil
  • About 1kg leftover roast lamb, coarsely chopped
  • 2 onions, chopped
  • Any juices or gravy saved from the joint, and/or concentrated lamb stock made from the bone
  • 1 small glass of red wine
  • 1-2tbsp tomato ketchup
  • 1-2tbsp Worcestershire sauce
  • Up to 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole milk and 50g butter)
  • Sea salt and freshly ground black pepper
  1.  Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients.
  2. Brown the meat in the pan, then remove onto a plate. Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and 1tbsp each of ketchup and Worcestershire sauce, then season with salt and pepper.
  3. Simmer gently for a few minutes, adding a little water if the mixture looks dry. Taste for seasoning and add a little more ketchup, Worcestershire sauce, salt or pepper, as you see fit. Simmer gently for another 20-30 minutes, until the meat is tender and the flavours well blended. Do a final taste for seasoning.
  4. Put the meat in a pie or casserole dish and pile the mash on top. Use a fork to rough up the surface of the mash. Bake in the oven at 200°C/400°F/Gas Mark 6 for 30-40 minutes until the mash is browned on top and the sauce is bubbling up around the edges. Serve at once.

Photographs: Getty Images
Recipe Courtesy of

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