Easy shepherd’s pie
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Serves:     people
Notes from Anna
  • This traditional winter warmer makes a great-value, healthy family meal.
  • This dish freezes beautifully for up to 2 months. Freeze whole on the day you make it - or divide the pie into individual portions and freeze in ovenproof dishes for easy meals for one. For best results defrost the pie overnight then bake at 190˚C/170˚C FAN/GAS 5 for 30 minutes or until the topping is golden.


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  1. Bring a large saucepan of water to the boil. Peel and roughly chop the potatoes and celeriac and add them to the boiling water with a little salt. Cook for about 15 minutes or until the vegetables are tender when pierced with a fork.Beef Shepherd's Pie
  2. Meanwhile, peel and chop the onion, Peel and crush the garlic. Grate the pecorino. Wash the lemon and grate the zest.Beef Shepherd's Pie
  3. PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
  4. Warm 1 tablespoon of oil in a large pan. Add the cinnamon stick and cumin seeds and sizzle the spices for a few seconds. Add the onion and garlic and sprinkle with a little salt. Cook for a few minutes until you have a soft and fragrant mixture.
  5. Stir in the minced meat and brown for 3-4 minutes, breaking up any clumps if necessary.
  6. Add the lemon zest, smoked paprika and a grating of nutmeg and continue cooking for a couple more minutes. Add the chopped tomatoes and tomato puree to the pan and stir well to combine.
  7. Turn the heat down and simmer for 15 minutes.
  8. Drain the potatoes and celeriac and mash with the remaining 2 tablespoons of olive oil and a little salt.
  9. Transfer the minced lamb to an oven dish and cover with the celeriac and potato topping. Sprinkle with the grated pecorino and bake for 2O minutes until the top is golden brown.
  10. Leave to stand for a few minutes before serving.

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