Tracey’s Shepherd’s Pie

BY Tracey Jeffery TIMEApril 9, 2022 PRINT

Serves 6


  • A knob of butter
  • 1 onion, chopped
  • 1 lb (500 g) minced lamb
  • 2 lb (950 g) cooked mashed potatoes
  • A tablespoon of plain flour
  • 16 fluid ounces (450 ml) vegetable stock and left-over gravy
  • 1 tsp tomato purée
  • 5 ounces (150 g) grated mature Cheddar cheese


Cook the chopped onion slowly in butter until the onion turns a pale, golden brown. Add the minced lamb and cook until the lamb starts to brown. Add in the flour and mix thoroughly until there is no flour to be seen.

Steam the potatoes until they are tender and mash until smooth.

Add the vegetable stock to the lamb and onions and simmer until the mixture thickens. Next, mix in the tomato purée. Transfer the mixture into an oven safe dish. Spoon the mashed potatoes over the lamb mixture and top this with grated cheddar cheese. Put the dish in an oven preheated to 355°F (180°C) until the cheese is bubbling and brown.

Let cool and serve. Enjoy!

Thirty minutes from Belfast in an area of scenic natural beauty, Tracey Jeffery shares her vast culinary knowledge with enthusiastic students, welcoming them into her Farmhouse Kitchen with the aroma of homemade traditional breads.

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