Shepherd's Pie

A great dish for the end of the day.


  • 2 onions (peeled and diced)
  • 2 large carrots (peeled and diced)
  • 2 tblsp olive oil
  • 50 g butter
  • sprigs thyme
  • 500 g minced lamb or beef
  • 1 tblsp ketchup
  • 1 tblsp tomato puree
  • 2 tblsp worcestershire sauce
  • 1 l beef or chicken stock
  • 250 g frozen peas
  • 500 g (to 600) potatoes (peeled and cut into chunks)
  • 120 ml milk
  • 100 g butter
  • 2 egg yolks


  1. Sauté the onions and carrots with the olive oil and butter, until just staring to colour. Add the thyme and beef.
  2. Turn up the heat and brown the beef.
  3. Add in remaining ingredients up until the stock.
  4. Cook for 20 minutes until the liquid has reduced.
  5. Season and allow to cool down.
  6. Add the peas and then transfer to an oven-proof dish.
  7. Cook the potatoes until tender and milk with the remaining ingredients.
  8. Top the meat mixture and spread the potatoes on top.
  9. Cook in an oven (190°C) until the topping is golden brown.
  10. Allow to rest for 10 minutes before serving.


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