Shepherd's Pie Recipe - Oxford House Ltd. Malta

Shepherd’s Pie

Mince Ingredients

  • 1 tbsp olive oil
  • 750g lamb mince
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 medium carrots, finely diced
  • 2 celery stalks, chopped
  • 1 tbsp rosemary, chopped
  • Salt and pepper
  • ¼ cup tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup beef stock
  • ½ cup continental parsley, chopped

Topping Ingredients

  • 1kg potatoes, peeled and chopped
  • Salt
  • 2 tbsps butter
  • 1 cup tasty cheese, grated

Ingredients for 4-6 people.


  • Heat a large frying pan over a high heat, Induction level 8. Add the olive oil, then the lamb mince and fry until brown. Stir in the onion and garlic and continue cooking for a further 3-4 minutes. Add the carrots, celery and rosemary and season well with salt and pepper. Stir in the tomato paste, Worcestershire sauce and beef stock and reduce the temperature to medium/low, Induction level 4 and simmer, stirring occasionally for 10-15 minutes.
  • While the mince is simmering, place the potatoes and salt into a large saucepan and cover with water. Boil the potatoes until tender, then drain and mash with the butter. Stir in the grated cheese.
  • Preheat the oven on CircoTherm® to 180°C and place the wire rack on shelf position 2. Stir the parsley into the meat mixture and transfer to a lightly greased ovenproof dish, approximately 23cm square. Carefully spoon the mashed potato on top. Cook for 25-30 minutes or until the potato topping is lightly golden.