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Traditional Shepherd's Pie

JB Dubios' tasty shepherd's pie is the ultimate comfort food.



  • 500g/1.1lb diced lamb
  • 4 large tomatoes or 1 small tin of chopped tomatoes
  • 2 garlic cloves
  • 2 medium carrots
  • 1 parsnip
  • 1 large onion
  • Chopped rosemary leaves
  • 200ml/6.7fl oz good homemade chicken stock (made from the leftover bones of a roast chicken)
  • Pinch of salt
  • 1 tablespoon cooking oil
  • 700g/1.5lb nice buttery mash potato to cover the top


  1. Fry off the diced lamb with a little cooking oil in a wide stockpot for 5 to 6 minutes until golden brown.
  2. Peel and slice the vegetables. Add the vegetables to the meat and fry off for 3 to 4 minutes.
  3. Add the chopped garlic, rosemary and salt. Add the chopped tomatoes and the chicken stock and simmer on low heat for 2 to 3 hours until the meat starts to become flaky. 
  4. Pour the lamb stew into a pie dish, cover with mash potato and bake at 150 degrees C for 45 minutes.