Shepherds Pie

AuthorSalmaCategoryDifficultyIntermediate

Delicious savoury pie made with lamb mince and topped with mashed potatoes. This recipe was inspired by my cousin sister and we as a family absolutely love this.

Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Cooking The Mince
 ½ kg Lamb Mince
 2 Onions medium size
 2 Carrots large size
 1 ⅓ cups Green peas
 1 ½ Colman's Shepherd's pie mix sachet
 ¾ tsp Cumin powder
 ½ tsp Hot/mild curry powder
 Salt to taste
 5 Garlic cloves large
 4 tbsp Cooking oil
For Mash
 6 Potatoes medium size
 ½ Cup milk
 3 ½ tbsp Butter
 ½ tsp Coarse/Powder black pepper
 Salt to taste

1

In a pot, add 3-4 tablespoon of oil. Once the oil is hot, add the onions and salt.

2

Fry till it's soft over low heat. Make sure to stir at times.

3

Once the onions are soft, add in the garlic and mix it in.

4

Cook the garlic over low heat for 3-4 minutes then add 3/4 tsp of cumin powder & 1/2 tsp of curry powder.

5

Mix this in.

6

Add the pie mix.

7

8

Mix and cook this for 9-10 minutes on low heat.

9

The mixture will be very dry, so add little amount of hot boiled water to prevent it from burning.

10

Make sure to stir at times.

11

Add the mince in.

12

Put the gas up and mix this in. Let this cook on high heat for good few minutes until all the excess water comes out.

When all the excess water comes out, put the gas down to medium heat and let this cook for about ten minutes. Make sure to stir at times and adjust heat if required.

13

Add the peas and carrots in.

14

Mix and cook this just under high heat for about five minutes.

15

Add just over 150ml of hot boiled water. You can add a bit more later if it's too dry during the recommended cooking time.

Put the gas up and mix this in. Cook this on medium heat after and make sure to stir at times.

16

Cook until the mixture looks like the picture. The water has to dry up from the meat- the meat should be a little drier than how dry lasagne meat is.

You can also taste and adjust the salt at this stage. If you do, then cook further couple of minutes before turning the gas off.

17

Place the mixture on a baking tray and let this cool a bit.

Making The Mash
18

Cut 6 medium potatoes in quarters with skin on and then boil them until they are soft. Once they're soft, drain the water then rinse and peel them.

Place them in a bowl and mash them fully with a masher.

19

Add 1/2 a cup of milk and 3 & 1/2 tablespoons of butter. Add black pepper and salt to taste.

20

Give this a good mix. Taste and adjust add any ingredients if required.

21

Now cover the mixture evenly with the mash.

22

All done.

23

With a fork, create some lines across. Bake on gas mark 6/200c on fan-assisted oven until the mash is nice and golden.

24

All done! Serve hot with whatever sides you prefer.

Ingredients

Cooking The Mince
 ½ kg Lamb Mince
 2 Onions medium size
 2 Carrots large size
 1 ⅓ cups Green peas
 1 ½ Colman's Shepherd's pie mix sachet
 ¾ tsp Cumin powder
 ½ tsp Hot/mild curry powder
 Salt to taste
 5 Garlic cloves large
 4 tbsp Cooking oil
For Mash
 6 Potatoes medium size
 ½ Cup milk
 3 ½ tbsp Butter
 ½ tsp Coarse/Powder black pepper
 Salt to taste

Directions

1

In a pot, add 3-4 tablespoon of oil. Once the oil is hot, add the onions and salt.

2

Fry till it's soft over low heat. Make sure to stir at times.

3

Once the onions are soft, add in the garlic and mix it in.

4

Cook the garlic over low heat for 3-4 minutes then add 3/4 tsp of cumin powder & 1/2 tsp of curry powder.

5

Mix this in.

6

Add the pie mix.

7

8

Mix and cook this for 9-10 minutes on low heat.

9

The mixture will be very dry, so add little amount of hot boiled water to prevent it from burning.

10

Make sure to stir at times.

11

Add the mince in.

12

Put the gas up and mix this in. Let this cook on high heat for good few minutes until all the excess water comes out.

When all the excess water comes out, put the gas down to medium heat and let this cook for about ten minutes. Make sure to stir at times and adjust heat if required.

13

Add the peas and carrots in.

14

Mix and cook this just under high heat for about five minutes.

15

Add just over 150ml of hot boiled water. You can add a bit more later if it's too dry during the recommended cooking time.

Put the gas up and mix this in. Cook this on medium heat after and make sure to stir at times.

16

Cook until the mixture looks like the picture. The water has to dry up from the meat- the meat should be a little drier than how dry lasagne meat is.

You can also taste and adjust the salt at this stage. If you do, then cook further couple of minutes before turning the gas off.

17

Place the mixture on a baking tray and let this cool a bit.

Making The Mash
18

Cut 6 medium potatoes in quarters with skin on and then boil them until they are soft. Once they're soft, drain the water then rinse and peel them.

Place them in a bowl and mash them fully with a masher.

19

Add 1/2 a cup of milk and 3 & 1/2 tablespoons of butter. Add black pepper and salt to taste.

20

Give this a good mix. Taste and adjust add any ingredients if required.

21

Now cover the mixture evenly with the mash.

22

All done.

23

With a fork, create some lines across. Bake on gas mark 6/200c on fan-assisted oven until the mash is nice and golden.

24

All done! Serve hot with whatever sides you prefer.

Shepherds Pie
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1 Comment

  1. Syeda Nipa 17 May 2020 at 03:10

    Wow, this is an amazing website. Just what I needed!!! Great to have step by step details.

    Reply

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