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Serves 6


2 tbsp. sunflower oil
1 large onion, coarsely chopped
8 oz. Shittake and Oyster mushrooms, thinly sliced
16 oz. carved roasted lamb (not cold cuts)
1 cup beef bouillon
1/2 cup lamb stock
1 tbsp. fresh marjoram, finely chopped
2 tsp. Marmite (yeast spread)
2 tsp. Worcestershire sauce
1 tsp. English mustard
1 1/2 lbs. baking potatoes, cut into chunks, boiled and mashed
1 tbsp. half and half cream
1 egg, beaten
1 tsp. salt
1 tsp. coarsely ground black pepper
2 tbsp. butter, melted
sprigs of fresh marjoram to garnish
1 1/2 cups concentrated lamb stock
1 cup red wine
2 tbsp. beef bouillon
3 tbsp. cornstarch
2 tsp. salt


Preheat oven to 350 F (180 C). Put oil in a frying pan. Add onion and fry for 3 minutes until soft. Add mushrooms. Fry for 5 minutes until starting to go golden brown.

Chop lamb slices into thick strips. Add lamb to pan. Cook gently for 5 minutes. Add beef bouillon, lamb stock, Marmite, Worcestershire sauce, and mustard. Boil vigorously until liquid thickens. Add marjoram, salt, and black pepper. Mix well. Spoon into a deep ovenproof dish. Set aside.

Put mashed potato in a bowl. Add cream, egg, salt, black pepper, and butter. Mash well until smooth. Spoon mash over lamb mixture. Spread across until even. Use a fork to make a diagonal grid pattern across the mash. Bake in oven for 30 minutes.

For the gravy, mix 1 tbsp. red wine and cornstarch together. Mix well. Set aside.

In a pan, heat lamb stock, beef bouillon, red wine, and salt. Bring to a boil and simmer for 10 minutes. Remove from heat and whisk in cornstarch mixture. Heat gently until slightly thickened. Serve pie hot, garnished with marjoram sprigs and seasonal vegetables of choice. Ladle gravy over pie and vegetables before eating.