Shepherd’s Pie with Cheesy Leek Topping


  • 400g cooked Scotch Lamb, shredded or chopped
  • 1 tbsp sunflower oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 fresh rosemary sprigs
  • 2 tbsp tomato puree
  • 2 tsp Worcestershire sauce
  • 500ml beef stock
  • 75g frozen peas
  • 1 kg white potatoes, cubed
  • 1 small leek, finely shredded
  • large knob of butter
  • 3 tbsp milk
  • 50g grated mature cheddar

Cooking Method

  1. Heat the oil in a large pan and cook the onion and carrots for 5 minutes until softened. Add the lamb, rosemary, tomato puree, Worcestershire sauce and beef stock. Bring to the boil then simmer gently for 20 minutes. Stir in the frozen peas.
  2. Meanwhile, heat the oven to 190C/ fan 170C/ Gas 5. Cook the potatoes in a large pan of boiling water for 15 minutes until tender. Drain well, (pouring the boiling water onto the leeks in a separate pan to cook for 2 or 3 minutes) and return potatoes to the pan. Mash until smooth, beat in the butter and milk, then add the cooked, drained leeks and stir together.
  3. Transfer the lamb mixture to an ovenproof dish and spoon over the mash. Rake over the top with a fork and sprinkle over the cheese. Sit the dish on a baking sheet. Bake for 25 – 30 minutes until golden and bubbling around the edges.

Butcher's Tips

Kcals 653
Fat (g) 31.7
Protein (g) 39.2
Carbohydrates (g) 56.8
Sugar (g) 11.2
Salt (g) 1.4