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Shepherd's Pie

Shepherd's Pie

Brought to you by: Flora
    4 serving
2.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This tasty sherpherd's pie recipe is perfect for family dinner times.
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  • 30g dried porcini mushrooms , optional
  • 50g Flora Buttery , 25g for the filling 25g for the mash
  • 1 large onion , chopped
  • 1 garlic clove , chopped
  • 1 large carrot , chopped
  • 450g minced lean lamb
  • 200g large flat mushrooms , roughly chopped
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 100ml red wine
  • 1 handful fresh thyme
  • 450g floury potatoes , peeled and cut into large chunks
  • 450g parsnips , peeled and cut into large chunks
  • 100ml semi-skimmed milk


Step 1

Place porcini mushrooms in a small bowl and just cover with cold water. Leave to soak for at least 30 minutes.

Step 2

Meanwhile, heat the Flora in a pan and add the onion, garlic and carrot and cook for 5 minutes or until soft. Add the lamb and cook over a high heat for 10 minutes or until the meat is brown.

Step 3

Add the porcini and flat mushrooms with the soaking liquid, tomatoes, puree, red wine and herbs. Bring to the boil, cover and simmer for 40 minutes. Uncover and cook for a further 20 minutes.

Step 4

Meanwhile, for the mash, cook the potatoes in plenty of boiling water until cooked. Drain, put back into pan and mash well with the Flora and milk.

Step 5

Place the meat mixture into an ovenproof dish or individual dishes and top with the mash. Grill for 3-4 minutes until the top are golden or brown in the oven at 190C/Gas 5 for 20 minutes.

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