Shepherd’s Pie

This is an excellent dish for using up the leftover remains of a large joint, although it can be made from scratch using raw minced meat.


  • 1 medium onion, peeled and finely chopped
  • 1 tbsp olive oil
  • lb / 680 g minced lamb, cooked
  • ¼ pt / 140 ml meat stock or gravy
  • 1–2 tbsp port or red vermouth
  • 1 tsp soy sauce or Worcestershire sauce
  • pinch of ground mace or freshly grated nutmeg
  • pinch of ground allspice (optional)
  • pinch of chopped rosemary or thyme
  • 1 tbsp finely chopped parsley or chives
  • salt
  • freshly ground black pepper
  • lb / 680 g mashed potato (mashed with a little olive oil while still hot)


Fry the onion in the olive oil until lightly brown. Mix with the meat, stock or gravy, port or vermouth, sauce, spices, herbs and seasoning, and spoon the mixture into an ovenproof dish. Spread the mashed potato over the top, and score the surface in lines with a fork. Bake in the top half of a preheated oven at 180°C / 350°F / Mark 4 for 40–45 minutes.


Make a Cottage Pie by using beef instead of lamb.

Grated cheese, egg yolk, herbs, cream and spring onion are some of the things that can be added to the mashed potato topping for variety.