shepards pie - Cook From Fresh - Gluten Free Cooking

During the colder months I love Shepherd’s pie and the kids love it too. It’s a great way of getting vegetables into them especially now that I use a food processor to blitz the carrot and onions. It’s also an ideal dish to prepare on a sunday and then it can sit in the fridge for a couple of days before finishing off in the oven – makes an awesome supper after a long hard winters day at work…

Shepherd’s pie ingredients

serves 4-6

2 medium Onions
4 small carrots
3 garlic cloves
Small bunch of Rosemary
400 grams lamb mince
Glass red wine
Olive oil
Worcester sauce
Pepper to season
½ pt lamb stock
½ pt vegetable stock
2 tsp cornflour
1 tsp mint sauce.

Mashed potatoes

1.5kg mashing potatoes
1-2 oz butter
Milk (about 75ml but add more to reach smooth consistency)
100g cheese (grated)
3-4 scallions finely sliced.
1/3rd nutmeg grated
Salt / pepper – to taste


I used to carefully chop by hand but life is too short so I just chuck the onion, carrots, 2 garlic cloves and the rosemary into a food processor and blitz it until you have it finely chopped like caviar/mince.

Fry the Lamb mince in a little olive oil until beginning to colour and then add the onion, carrots and rosemary mix. Cook for a few minutes until it begins to stick to the pan. Then add the remaining sliced garlic, a really good splash of Worcester sauce and the about half red wine – stir to sizzle and deglaze the pan, then add the stock and simmer for about 10 mins. Stir the cornfour into the remaining red wine and add to the pan to thicken the mince and then stir in a good teaspoon of mint sauce. Season to taste, turn off the heat and transfer to your oven dish and leave to cool slightly.

Meanwhile, peel and boil the potatoes until tender and drain. Add the milk and the butter to the pan and the potatoes a good mash up. Add a little more milk if needed to make a smooth consistency. Then stir though the cheese, nutmeg and the finely sliced scallions – then season to taste.

Carefully spoon the mashed potatoes onto the cooled mince and smooth over, then pull a fork over the top of the potatoes to create little ridges that will crisp up in the over, grate a final touch of nutmeg over the top and a splash of Worcester sauce then put into an oven on 180oC for about 30 mins until the top is browned. Remove from oven and let it rest for 5 mins before serving.

Shepherd’s pie

Shepherd’s pie


I am self taught cook mostly through trial and error and have been cooking ever since I could reach the range! Father of three children.

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