Carbs Mains Recipes

Shepherd’s Pie

Fluffy mashed potato topping and delicious lamb ragù combined in a warm and comforting dish to share.

Recipe by Brian Moore, executive chef of Epicurean group.

*Featured in Crave’s Issue 75, August 2016


40 minutes; 30 minutes

(Serves 6)

500g lean lamb shoulder
2 tsp butter
200g mushroom, finely diced
1 small onion, diced
100g leek, diced
100g celery, diced
1 carrot, diced
4 garlic cloves, minced
1 tsp tomato paste
2 tsp plain flour
180ml beef stock
30g parsley, chopped
1 tbsp Worcestershire sauce
80ml red wine
1⁄2 bunch thyme
1⁄4 bunch rosemary
480g potatoes
120g butter
150ml cream
150g sharp cheddar cheese, grated


1. Mince the lamb shoulder

  • Dice half of the lamb shoulder meat and set aside.
  • Cut the rest of the lamb shoulder into small pieces and mince.
  • Combine the two in a bowl and set aside.

 2. Sauté the butter and vegetables

  • In a heavy saucepan over medium flame, melt two teaspoons of butter and sauté the mushrooms until tender. Transfer to a bowl.
  • To the saucepan, add onions, leek, celery, carrots and garlic, and sauté for five minutes.

 3. Prepare the lamb ragù

  • Add the mushrooms and lamb to the pan and sauté until browned.
  • Stir in the tomato paste and flour, and cook for two minutes.
  • Add the cooked mushroom, beef stock, parsley, Worcestershire sauce, red wine and herbs. Simmer for six minutes, stirring occasionally.
  • Spoon the lamb mixture into two six-inch cast-iron skillets and set aside.

4. Mash the potatoes and pipe

  • Cut the potatoes into medium-sized pieces. In a pot over high flame, boil the potatoes until tender.
  • Drain and mash with the butter and cream until smooth and fluffy. Spoon the mixture into a piping bag and pipe over the lamb mixture. Sprinkle the top with grated cheese.
  • Refrigerate for two to three days, allowing the flavours to mature and combine.

5. Bake and serve

  • On the serving day, bake the pie in the oven at 180°C for about 25 minutes until golden brown.
  • Rest for five minutes before serving.


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