Shepherd's Pie

Shepherd's Pie

From   Firangi Tadka

Prep: 40 minutes

Cook: 35 minutes

Method: Moderate

Course: Main Course

Type: British

Spiced lamb mince topped with mashed potatoes and baked


  • Minced lamb 500 gms
  • Potatoes, boiled 2
  • Delmonte olive oil 1 tbsp
  • Onions, chopped 1 cup
  • Garlic cloves, chopped 2
  • Celery, chopped ½ cup
  • Carrot, chopped 1 cup
  • Salt to taste
  • Del Monte tomato and basil sauce 2 cups
  • Red wine 1 cup
  • Butter 4 tbsps
  • Fresh cream 1 cup
  • Black pepper powder ¼ tsp
  • Del monte spaghetti, boiled, drained and cut into 2 inch pieces 100 gms
  • Breadcrumbs 2 tbsps


  • Heat olive oil in a non-stick pan, add onions, garlic, celery and carrot and saute for 2 minutes.
  • Add minced lamb and salt and mix, breaking the lumps in the mince, if any.
  • Add delmonte tomato and basil sauce and mix. Add red wine, mix and cook till the lamb becomes tender.
  • Preheat oven to 200º C.
  • Meanwhile to make mashed potatoes, peel and mash the boiled potatoes and put them in a bowl.
  • Add butter, fresh cream, salt and black pepper and mix well. Transfer into a piping bag fitted with a star nozzle.
  • Put the lamb mince in a baking dish and spread evenly. Pipe mashed potato rosettes over the mince completely covering it.
  • Top with delmonte spaghetti. Sprinkle breadcrumbs over the spaghetti.
  • Place the baking dish in the preheated oven and bake for 15 minutes.
  • Spoon out onto individual serving plates and serve hot.