Shepherd’s Pie

Serves 2 people


  • 2tbsp olive oil
  • Sea salt and black pepper
  • 500g lamb mince
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic, grated or minced
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of rosemary, needles chopped
  • 250ml red wine
  • 300ml chicken stock
  • 1kg Desiree potatoes, peeled and cut into chunks
  • 2 egg yolks
  • Parmesan, for grating
  • Sea salt & freshly ground black pepper


  • Preheat your oven to 180C/160C Fan
  • Peel and chop the potatoes, put them in a large pan of salted cold water and get them boiling.
  • In the mean time, heat the oil in a large frying pan on a medium-high heat.
  • Season and fry the lamb until the liquid has mostly evaporated.
  • Stir in the onion, carrot and garlic for 1-2 mins.
  • Add the Worcestershire sauce, tomato puree and herbs, and cook for another 2mins.
  • Pour in the red wine and cook until it’s almost evaporated.
  • Check your potatoes and when they’re done, drain them. Let them sit in the colander to dry off.
  • Add the chicken stock, bring it to a gentle simmer and cook until it’s thickened up.
  • Mash up your potatoes, and stir in the 2 egg yolks.
  • Add a decent helping of grated parmesan and season with salt and pepper.
  • Transfer the sauce to a small oven dish, cover with the potatoes and then grate more parmesan on top.
  • Fluff the potatoes up with a fork and bake in the oven for around 20mins, or until golden and bubbling.