Greg's shepherd's pie
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This recipe is our typical way of using up the rest of a roast leg of lamb. The quantities are sufficient for about 4 people. The original probably came from Georgina Horley's “Good food on a budget”, but Yvonne has been modifying it for some time.


quantity       ingredient       step
100 g       onion, minced or finely chopped       1
50 ml       oil or bacon fat, for frying       1
8 g       garlic, crushed       1
300 g       cooked lamb meat       2
50 g       dried toast       2
1 g       thyme (fresh), chopped       3
1 g       rosemary (dried)       3
0.6 g       tarragon (dried)       3
8 g       salt       3
      freshly ground pepper       3
300 ml       gravy/liquid (see discussion)       3
600 g       mashed potatoes (see discussion)       4
      butter flakes (optional)       4


  1. Gently fry onion in oil or bacon fat, add garlic, fry another 30 seconds.
  2. Mince meat, fried onion and bread.
  3. Put mixture in a baking dish, add thyme, tarragon, rosemary, salt and pepper, and gravy, mix well.
  4. Make mashed potatoes according to directions, but don't add salt. Spread over meat mix. Optionally, sprinkle with some butter flakes or brush over egg yolk with water.
  5. Bake in 180° oven for 20 to 30 minutes.


The quantity of gravy appears critical. After a couple of attempts, it seems that the weight should match the weight of the meat.

I've had wildly different quantities of mashed potato in the past, a factor of 4 to 1. Clearly this depends on the depth of the dish. The current value of 600 g matches a baking form with a surface of 500 cm².

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