Lamb Shepherd’s Pie

Lamb Shepherd’s Pie

Preparation time: 20 mins

Cooking time: 1 hour

Serves: 4-6


  • Filling:
  • 2 Tbsp olive oil
  • 1 large onion
  • 1 diced
  • 1 large carrot, finely diced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 70g tomato paste
  • 500g lamb mince
  • 2 Tbsp flour
  • 375ml beef or lamb stock
  • 2 Tbsp Worcestershire sauce
  • 60ml Safari Cape Balsamic Vinegar
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh oregano leaves
  • 150g / 1 cup frozen peas
  • Topping:
  • 1kg potatoes, peeled, cut into chunks
  • 125ml full cream milk, warm
  • 80g butter
  • Salt and pepper, to taste


  • For the topping:
  • Boil the potatoes in salted water for about 10-15 mins until very tender. Drain and allow
    to steam dry for a few minutes. Mash along with the warm milk and butter.Season with salt
    to taste and set aside.
  • For the filling:
  • Preheat oven to 200˚C. Heat olive oil in an oven proof shallow casserole pan. (Ideally
    26cm). Add the onion, carrot and celery and cook until very tender and lightly browned.
    Add the garlic and tomato paste and cook until fragrant.
  • Add the lamb mince and sauté, stirring to coat well in the aromatics. Sprinkle the flour
    all over and mix it in well.
  • Pour in the stock, Worcestershire sauce and Safari Cape Balsamic Vinegar. Bring to a
  • Add the fresh herbs and stir in the peas. Taste to adjust seasoning. Switch off the
  • Spread the mashed potatoes over the meat mixture. Add a little texture to the potatoes
    with a fork.
  • Transfer to the oven and bake until golden brown and bubbling, about 20 minutes.
  • Allow the dish to rest for 5-10 minutes before scooping and serving. Enjoy!

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