Chunky Shepherds Pie

Episode 55 - Chunky Shepherds Pie


  • Olive Oil
  • 2kg lamb leg cut into 3cm pieces
  • 4 large Celery sticks – chopped
  • 4 large Carrots – chopped
  • 1 large Brown Onion – chopped
  • 2 crushed Garlic Cloves
  • ¼ cup plain Flour
  • 3 cups Beef Stock
  • 1/3 cup Tomato Paste
  • 2 tbsp Worcestershire Sauce
  • 1kg Ruby Lou Potatoes – peeled and chopped
  • 1/3 cup Milk
  • ½ cup Parmesan
  • 2 tbsp dried Breadcrumbs


  1. Preheat oven to 180°C. Heat oil in pan and brown meat over high heat and transfer to plate.
  2. Heat more oil in pan over medium heat add celery, carrot, onion & garlic and cook for 5mins or until onion is soft.
  3. Add flour and cook, stirring for 1 min. Add lamb, beef stock, tomato paste, Worcestershire sauce season with salt and pepper and bring to the boil.
  4. Transfer to a large oven dish, cover and bake for 1.5 hrs.
  5. Uncover and bake for a further 30 mins or until sauce thickens.
  6. Meanwhile, cook potatoes in a large pot of boiling water until tender. Drain and return to pan.
  7. Use potato masher and mash until smooth adding milk and season with salt & pepper.
  8. Remove meat mix from oven and increase temp to 200°C. Spread the potato mix over the top.
  9. Combine breadcrumbs and parmesan in a small bowl and then sprinkle evenly over potato.
  10. Bake in oven for approx 20mins or until golden. Serves 8!