Lamb Shepherd's Pie

Serves 3-4

1 Large Onion, chopped

2 Carrots, peeled & chopped

1 Red Pepper, diced

2 Cloves of Garlic, finely chopped

3 Sprigs of fresh Rosemary & Thyme

About 500gr of Lamb roast, cut into chunks

1 Sachet Tomato Paste

1 Cup Red Wine

2 Cups of Stock

Salt & Pepper to taste

Juice of 1 Lemon

½ Cup of frozen Peas

Fresh Parsley & Mint to taste, chopped


Mashed Vegetable topping:

1 Butternut, peeled & diced

1 Sweet Potato, peeled & diced

3 Carrots, peeled & chopped

60gr. Butter

Salt & Pepper, to Taste

¼ tsp. Nutmeg



Start by cutting the lamb roast into smaller pieces and set aside.

Start heating a large casserole over medium heat and add some cooking oil. Once hot add the onion, carrot & sweet pepper, stir until they start to soften.

Now add the lamb pieces, garlic, thyme and rosemary to the casserole and stir for a minute.

Spoon the tomato puree into the casserole, stir well and allow to cook for two minutes before you deglaze the casserole dish with the red wine.

Use a wooden spoon and scrape the bottom of the pot until all the solid bits are loose.

You can now add the stock and allow to reduce until the gravy starts to thicken.

Season with salt, pepper and lemon Juice.

Add the frozen peas, mint & parsley to the casserole. Spoon the mixture into a baking dish and set aside while you prepare the mash.


Method – Mash:

Place a small amount of water in the bottom of a medium casserole with all the vegetables for the mash. Put the lid on and cook until soft. Remove the lid and cook until most of the water has evaporated.

Add the butter together with the salt, pepper & nutmeg to the pot and mash to a smoother consistency.


To Assemble:

Spread the vegetable mash over the lamb mixture into a layer covering the surface of the dish.

Bake in a pre-heated oven at 180ºC until heated through – about 10 – 15 minutes.