Shepherd's Pie Recipe

by tdoadmin

There are various ways to make a Shepherd’s Pie -- well there were until Chef Sharon from our Milestone Cooking Class perfected this one!

Shepherd’s Pie
Yield: 8 to 10 Servings


1lb of Ground Lamb
1 Large Onion, chopped
1 Bay leaf
2 oz. Mushrooms, sliced
2 medium Carrots, diced
1 oz flour
1 ¾ club Lamb or beef stock
1 Tablespoon Tomato Paste
1 ¾ lbs Potatoes, diced
1 oz Butter
4 Tablespoons Milk


Pre-oven to 400.

Sautee lamb and add onions, bay leaf, mushrooms and carrots. Cook for additional 6 minutes. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato paste. Cook, stirring, until the mixture thickens and boils.

Cover and simmer gently for 25 minutes. Remove the bay leave and spoon into a 2 quart ovenproof dish.

Meanwhile, cook the potatoes in boiling water for 20 minutes until tender. Drain well and mash with the butter and milk and mix well. Pile onto the lamb mixture.

Bake for 15-20 minutes.

Comments are closed.