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Shepherd’s Pie

(Serves 4)


Preparation time 15 minutes

Cooking time approximately 45 minutes

Pre-heat the oven or grill to full heat just before the mince is cooked.  


You will need:

2 sachets Secret Chef Lamb Rub

250g peeled & chopped Potatoes

500g Minced Lamb

2 medium Onions, chopped

½ glass Red Wine

2 Stock Cubes (preferably Lamb)

½ pint boiling water

Oil to fry

Knob of Butter & splash of Milk for the mash


First job, get the potatoes on to boil in a large pan of salted water.

Heat a splash of oil in a heavy bottom saucepan and sweat off the onions slowly over a low heat.

Bring a frying pan to a high heat and brown off the mince. Stirring continuously.

Put the mince into a colander to drain off the excess fat.

Add the mince to the onions along with the Lam Seasoning, stock cubes, red wine &  boiling water.

Stir well and simmer for 20 minutes.

During this time the potatoes should have cooked, mash together with the butter & milk.

Taste the mince and adjust the seasoning.

Make sure the meat is tender before the next step.

Spoon the mince into a deep ovenproof dish and top with mashed potatoes. Don’t smooth the mash flat as you want crispy peaks! (If you are feeling indulgent, add a few little knobs of butter all over)

Cook in a hot oven or under the grill until golden brown.