Scrummy Mummy Shepherd’s Pie

Such an easy heart-warming meal that can be made in advance or in under an hour.


  • 250g (9oz) Maris Piper potatoes
  • x1 Onion
  • x2 clove Garlic
  • 475g (9oz) Minced Lamb
  • x1 Carrot
  • 2tsp Plain Flour
  • x1 Beef Stock Cube
  • 4fl oz Boiling Water(or for a naughty version use red wine!)
  • 1tsp dried Rosemary
Photo by Nika Akin on


  • Preheat oven to 200c
  • Peel and cube potatoes and boil in a pan until soft.
  • Drain and mash until smooth and creamy leaving to one side to cool.
  • Finely chop the onion, grate the garlic and dice the carrot.
  • Heat a deep frying pan and add the minced lamb breaking the meat up with a wooden spoon.
  • Add the onion, garlic and carrot.
  • Brown and soften over a medium heat.
  • Drain away any excess fat and stir in the flour.
  • Crumble in the stock cube and add the boiling water along with the rosemary.
  • Simmer for 20 minutes.
  • Place in an ovenproof dish and top with the mash potato smoothing it out to the edges.
  • Cook for 30 – 40 minutes until the top is golden.
  • Serve with garden peas or green beans.

Enjoy x

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