Shepherd’s Pie

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Minced cooked meat provides the basis for many made-up dishes, one of the most popular being shepherd’s pie. The addition of curry powder and mixed herbs gives this recipe a slightly spicy flavour which makes it particularly tasty.


  • 275–350 g/10–12 oz cold roast beef
  • 1 onion
  • 40 g/ oz butter
  • salt and freshly milled pepper
  • ¼ level teaspoon curry powder
  • ¼ level teaspoon mixed herbs
  • 1.5 dl/¼ pint thickened gravy (see method)
  • 450–675 g/1–1½ lb mashed cooked potato


    Trim the fat from the meat and pass the meat through the mincer.

    Finely chop the onion and add to 25 g (1 oz) of the butter melted in a saucepan. Fry gently until the onion is soft and lightly brown. Stir in the meat and add a good seasoning of salt and pepper, the curry powder and mixed herbs. Stir in the gravy, preferably gravy left over from the roast. If the gravy is unthickened blend 1 level tablespoon flour with a generous 1.5 dl (¼ pint) gravy (or use stock) and stir over the heat until thickened and boiling.

    Blend the ingredients together (the meat mixture should be nice and moist) and spoon into a greased pie dish. Cover with mashed potato and rough up the surface with a fork. Dot with the remaining butter and reheat near the top of a moderately hot oven (180°C., 350°F., Gas Mark 4) for 30 minutes.