Shepherd's pie with cheesy potato topping

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Serves 4 to 6


15g/.5oz butter

2 tablespoons oil

1 finely chopped medium onion

450g/1lb cooked lamb burger (minced lamb)

150ml/ .25 pint rich gravy

2 teaspoons Worcestershire sauce

1 tablespoon chopped parsley

.25 teaspoon dried mixed herbs

salt and freshly ground black pepper.


6 tablespoons double cream

40g/1.5 oz melted butter

2 lightly beaten eggs

900g/2lb boiled and mashed potatoes

75g/3oz grated Cheddar cheese


Greese a deep 1.75 litre/3 pint ovenproof dish with the butter. Heat the oil in a saucepan. Add the onion and sauté for 5 minutes.

Stir in the lamb, gravy, Worcestershire sauce, parsley, herbs and seasoning to taste. Place in the dish.

Beat the cream, 25g/1oz of the butter and the eggs into the hot mashed potato. Add the cheese, mix to blend and season to taste.

Pipe or spoon the mashed potato on top of the meat mixture and brush with the remaining melted butter.

Bake in a moderately hot oven (200 c, 400F, Gas Mark 6) for 20-25 minutes until puffed and golden brown.

Ground Oven/Slow-Cooker

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522