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Shepherd’s Pie

A crowd pleaser! This Brisith family favourite is an easy way to make delicious comfort food that'll keep the family happy.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine British
Servings 4 people
Calories 669 kcal


  • 1 kg white potatoes
  • 1 red onion
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato purée
  • 1 lamb stock cube
  • 300 g chestnut mushrooms
  • 500 g lamb mince (20% fat)
  • 1 tbsp olive oil
  • 40 g unsalted butter
  • 100 ml semi-skimmed milk
  • salt and pepper to taste


  • Peel the potatoes and chop into small chunks. Place in a pot of water, bring to the boil on a high heat, turn down the heat and allow to simmer for 20-25 minutes.
  • Finely chop the onion, garlic and mushrooms and measure out the other ingredients.
  • Add the olive oil to a pan on a medium heat. Add in the onion and garlic and cook for around 3 minutes.
  • Add the mushrooms and mince and continue to cook for a further 5 minutes.
  • Crush the stock cube and add to the pan alongside the tomato purée, balsamic vinegar, rosemary, salt and pepper. Cook on a medium heat, stirring regularly for around 20 minutes before turning off the heat and removing the rosemary sprigs.
  • Drain the potatoes, add the butter, milk and a pinch of salt and pepper and mash until smooth.
  • In an oven-proof dish, add the mince mixture and gently pack into the bottom of the dish. Layer the mash generously on top.
  • Add to a preheated oven at 200°C (fan) for around 30 minutes or until golden brown. Serve!

Nutrition (per serving)

Calories: 669kcal

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