Recipe Of The Month | Shepherd's Pie

There are fewer dishes that inspire a more Autumnal feeling than a warming Shepherd’s pie! This recipe sources seasonal heather-fed lamb (check packaging for British logos to ensure it is locally produced, or even better head to your local butcher) and Maris Piper potatoes for the ultimate home-grown dish. 


  • 500g lean British lamb mince
  • 1 onion, finely chopped
  • 50g peas
  • 50g carrots, diced to pea size and cooked
  • 2 large Maris Piper potatoes
  • ½ litre lamb or vegetable stock
  • 1 tbsp tomato puree
  • Worcestershire sauce
  • Double cream
  • 2 egg yolks 


1. Sweat the chopped onion in a little vegetable oil until soft, then add the lamb mince and fry until browned.

2. Stir in the tomato puree and simmer for a further 5 minutes, then turn out into a colander to drain off the excess fat.

3. Put the mince into a fresh pan, add the stock and simmer for approximately 50 minutes, or until the mince is tender. Finish with salt, pepper and a splash of Worcestershire sauce to taste.

4. Cook the potatoes, drain and puree with a hand blender, finish with a little double cream and 2 egg yolks, salt and pepper.

5. Add the cooked diced carrot and peas to the lamb mince, put into an ovenproof dish, cover with the mashed potato and bake in a medium oven for 20 to 30 minutes, or until the potato has glazed. For a little extra indulgence, add a handful of grated Cheddar cheese sprinkled on top!