top of page

Shepherds Pie

The key is in its simplicity: good-quality leftover lamb, fantastic mashed potato, and fresh peas.


Serves 4


1kg charlotte potatoes, peeled and chopped

1 tbsp olive oil

All the leftover roast lamb, whizzed in the magimix

All the leftover gravy

Salt and pepper

300g salted butter, cut into cubes

warm milk, to taste


Preheat the oven to 180°C

Take the leftover meat from your roast lamb and put it in a magimix, if you don't have one then finely chopped or shred the meat. Tip the meat into a baking dish and cover in the remaining gravy, taste to see if it needs seasoning.

Meanwhile, make the mash. Run the cut up potatoes under cold water to wash off surface starch. In a large saucepan, cover the potatoes in cold water, bring to the boil and simmer until tender.

Drain the potatoes and run them under cold water until completely cool.

Tip the potatoes into a ricer and rice the potatoes over a bowl containing the butter. Add in a little warm milk, salt and pepper to taste.

Spoon the mash over the top of the mince, fluffing the top with a fork. If you're making this to freeze, cover in clingfilm and place in the freezer. Otherwise, place in the oven for 10–15 minutes, until the mash is golden-brown and piping hot throughout.


Serve with peas.

bottom of page