Shepherd’s Pie

Servings : Serves 4-6

A classic British savoury dish, also known as a Cottage Pie. It is a casserole of sorts made up of minced meat cooked with veggies, then topped with mashed potatoes. This is a highly comforting and very filling meal, I normally serve it with a light salad and some dinner rolls.

Ingredients for Mince Marinade

  • 500 gm lamb or beef mince (or you can use half beef and half lamb mixture)
  • 1/2 tsp turmeric powder
  • 1 tsp lemon juice
  • 1 tsp paprika powder (or chilli powder if you do not have paprika)
  • 1 tsp cumin powder
  • 2 tbsp chopped coriander leaves
  • 1 tsp salt
  • 1 tsp pepper

Other Ingredients

  • 750 gm white potatoes (about 10-12 medium sized)
  • 3 medium sized grated or chopped onions
  • 3 tbsp tomato paste/puree
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 3 medium carrots, diced/cubed into small pieces
  • 1/2 cup green peas
  • 4 tbsp sweet corn
  • 1 green chilli, chopped
  • 1/2 cup mozzarella or cheddar cheese, grated
  • 2 tbsp oil
  • 4 tbsp butter (half for mince and half for potatoes)
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tbsp white/plain/all purpose flour
  • 2 tbsp milk
  • 2 tbsp chopped coriander


Check HERE for step by step directions with pictures.

First, put the mince in a bowl and add the marinade ingredients and set aside for a few minutes.

Heat the oil and 2 tbsp. of butter in a pan. Add the onions and fry until translucent, then add your ginger and garlic. Fry together until they release their aroma, then add the diced carrots and fry them for about 3 minutes.

We start with the carrots because they take the longest to get done. Now add the peas and fry them for another 3 minutes or so. Then add your mince and chopped green chillies and stir fry until the mince starts to brown and has a good colour. Add the sweet corn followed by the tomato paste and sprinkle the cumin powder and coriander powder. Let this cook for about 5 minutes, then sprinkle the tablespoon of flour so that it absorbs any extra moisture in the mixture.

Cook for a few more minutes until you find that the mixture has thickened nicely, then add your coriander leaves and switch off.

Next, prepare the Potatoes

Peel and cube the potatoes, then boil them in some salted water until soft. Drain and add 2 tbsp. butter and 2 tbsp. milk, then mash them whilst they are hot. Adjust salt accordingly. I like to add chilli powder and/or chilli flakes in the potatoes because we like our food spicy, but you can leave those out if you want it less spicy.

Take a pyrex or baking dish, butter it nicely and pour your mince mixture first. Flatten it and make sure the layer is even.

Then add your mashed potato on top. Be careful not to squish the mashed potatoes down, this will displace the mixture underneath and make the pie look untidy. Just try and gently place your mashed potatoes all over and you can use a fork to push and adjust it.

Now add your cheese of choice. I prefer mozzarella and cheddar combination, but you can use whichever you like. You can also sprinkle some chopped coriander on top, but that too is optional. Some like to add dabs of butter on top of the pie, so if you like some extra buttery taste, go for it!

Bake the pie in a pre-heated oven at 180 C for 25-30 minutes or until it’s nice and golden on top. Serve with some chutney and/or salad or even as it is….utterly delicious! 🙂

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