Shepherds Pie

PennyBy Penny  ,   

April 7, 2015

Swap the lamb mince for beef to make a cottage pie

  • Prep: 25 mins
  • Cook: 1 hr
  • Yields: 4 servings


300g lamb mince

200g red lentils

1 onion diced

2 carrots diced

Tspn mixed herbs

Handful frozen peas

500ml lamb or veg stock

Dash Worcestershire sauce

Tspn or 2 of mint sauce

Mashed potato


1Heat oven to 180c

2Dry fry the mince in a pan

3When it's browned all over remove and strain

4Add in the carrots and onions and cook till they're softening

5Add the mince back in - mix well

6Add the herbs and seasoning

7Gradually add in the stock

8Season with salt , pepper and Worcestershire sauce .

9Add the mint sauce if using

10Let it simmer for 30 minutes

11Add the peas

12Pour into an ovenproof dish .

13Let it cool slightly and top with mashed potato

14Dot with butter

15Cook until the top is golden and crispy