Shepherds Pie with Mashed Root Veg Crust

Shepards Pie
  • 4 servings
  • 20 minutes to prepare
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  • 1tbsp vegetable oil
  • 400g pack minced lamb
  • 1 onion, diced
  • 1 celery stick, diced
  • 1 large carrot, diced
  • 1 small leek, diced
  • 1 bay leaf
  • 1/2tsp ried thyme
  • 1/2tsp dried rosemary
  • 1 tin chopped tomatoes
  • 1 litre chicken stock
  • 1tbsp Worcestershire sauce
  • 1 x 350g pack Booths carrot and swede mix
  • 2 garlic cloves, crushed
  • 1tbsp mint sauce
  • 50g salted butter
  • Salt and pepper, to taste



  1. Heat the veg oil in a heavy bottom pan and fry the lamb mince until brown.
  2. Add the diced onion, celery, carrot and leek and continue to fry for a few minutes.
  3. Add the bay leaf, thyme and rosemary and season the mince with a little salt.
  4. Add the chopped tomatoes and chicken stock and simmer for 1 hour until the mince mix is nice and thick and the stock has reduced. At this point add the Worcestershire sauce and season to taste
  5. While the lamb mince is cooking add the booths carrot and swede mix into salted boiling water and cook until tender.
  6. Pre-heat the oven to 200°C / 180°C Fan / 392°F / Gas Mark 6.
  7. Add 2 cloves of crushed garlic and a tbsp of mint sauce to the swede and carrot and mash with plenty of salted butter.
  8. Place the minced lamb into a baking tray and spread the mashed root veg on top.
  9. Bake in a hot oven for 30 mins until the crust is golden and the lamb is piping hot.

Chefs Tip

Serve with booths Tenderstem® broccoli for a perfect meal.