Alive and Cooking

Shepherds Pie

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500g roast lamb cut into 5 cm chunks
1 litre of beef stock (cubes, or powder)
1 brown onion finely sliced
200g frozen peas
5 medium potatoes, sliced thin
Chopped parsley
Salt and pepper


In an ovenproof stockpot fry the sliced onions, then add the lamb.
Pour in the stock, season to taste then arrange the sliced potatoes on top of the meat.
Bake in an oven set to 200oC for 25-35 minutes or until the potatoes are golden brown
Sprinkle with parsley and serve

Shepherds Pie