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Shepherd's pie

Shepherd's pie

Recipe supplied by the Goring Hotel, London.


  • 500g lean lamb mince
  • 1 Onion, finely chopped
  • 50g peas
  • 50g carrots, diced to pea size and cooked
  • 2 lge Maris Piper potatoes
  • ½ litre lamb sauce
  • 1 dspn tomato puree
  • Worcestershire Sauce
  • Double cream (optional)
  • 2 egg yolks (optional)


  • Sweat the chopped onion in a little vegetable oil until soft, but with no colour, add the lamb mince and keep it moving until all the mince has browned.
  • Stir in the tomato puree and simmer for a further 5 minutes then turn out into a colander to drain off the excess fat.
  • Put the mince into a fresh pan, add the lamb sauce and simmer for approximately 50 minutes, or until the mince is tender. Finish with salt, pepper and a splash of Worcestershire sauce to taste.
  • Cook the Maris Pipers, drain and puree, finish with a little double cream and 2 egg yolks, salt and pepper.
  • Add the cooked diced carrot and pea's to the lamb mince, put into an ovenproof or earthenware dish, cover with the mashed potato and bake in a medium oven for 20 to 30 minutes, or until the potato has glazed.