Shepherd’s pie

Shepherd's Pie

Fodder Shopping List

  • 1 tbsp rapeseed oil
  • 1 large onion, chopped
  • 2-3 medium carrots, chopped
  • 500g pack lamb mince
  • 2 tbsp tomato purée
  • 500ml beef stock
  • 900g potatoes, cut into chunks
  • 85g butter
  • 3 tbsp milk
  • salt and pepper


1.Heat the oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots until soft.

2. When soft, turn up the heat, crumble in 500g lamb mince and brown, draining off any excess fat.

3. Add 2 tbsp tomato purée, then fry for a few mins.

4. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. Season with salt and pepper.

5. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

6. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.

7. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.

Tip – Add some grated cheese on top and grill for 5 mins for a crispy top!

All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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