Shepherd’s Pie

If you want comfort... you've got it!


  • 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 tomato puree
  • 1 tblsp ketchup
  • 2 tblsp worcestershire sauce
  • 1 l beef or chicken stock
  • 120 ml milk
  • 500 -600g potatoes (peeled and cut into chunks)
  • 150 g butter
  • handful shredded cabbage
  • pinch nutmeg
  • for the roasted vegetables:
  • 2 medium sized carrots
  • 2 medium sized parsnips
  • 2 tblsp honey
  • tablespoon olive oil
  • salt and pepper


  1. Sauté the onions and carrots with the olive oil and butter, until just starting to colour.
  2. Add the thyme and beef. Turn up the heat and brown the beef. Add in remaining ingredients up until the stock (see above).
  3. Cook for 20 minutes until the liquid has reduced. Season and allow to cool down. Transfer to an oven-proof dish.
  4. Cook the potatoes and milk until tender. Mash with 100g of the butter and set aside. Sauté the shredded cabbage in the remaining butter for 3 minutes until just barely tender. Add to the potatoes.
  5. Top the meat mixture and spread the potatoes on top. Cook in an oven (190°C) until the topping is golden brown. Allow to rest for 10 minutes before serving.
  6. For the Roasted Vegetables: Chop root vegetables into even-sized chunks. Toss in olive oil. Put into 180°C oven for 15 minutes. Remove, add honey, salt and pepper and put back in for 10 minutes. Place on top of the Shepherd's Pie.


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