Shepherds Pie by Brenden Collins

This goes well with Buttered Baby Vegetables on top

Yield: 4 servings
Community Recipe from


  • 1 tablespoon(s) Olive oil
  • 1 Large Onion Chopped
  • 1 Leak, white part Chopped
  • 4 Celery stalks Chopped
  • 2 Medium Shallots
  • 1 1/4 pound(s) Ground Lamb shoulder
  • 1/4 cup(s) AP Flour
  • 1 can(s) 14 oz San Marzano Plum Tomatoes
  • 2 tablespoon(s) Tomato puree
  • 1 1/4 cup(s) Lamb or Beef stock
  • 1 Bay leaf
  • 1 teaspoon(s) Fresh Rosemary Chopped
  • 1/2 teaspoon(s) Fresh Thyme
  • 1 teaspoon(s) Worcestshire sauce or to taste
  • Salt and freshly ground Pepper to taste
  • 1 1/2 pound(s) Potatoes peeled and chopped
  • 1/2 pound(s) Parsnips peeled and chopped
  • 9 tablespoon(s) Unsalted Butter
  • 1/4 cup(s) Milk
  • 2 tablespoon(s) creamed Horseradish
  • 3/4 cup(s) Bread crumbs
  • 1/4 cup(s) parmesan cheese grated


  1. 1. Preheat oven to 375. Saute the onions, leeks, celery and carrots until soft.

  2. 2. Add Lamb, brown. Add flour to make a roux, stirring constantly

  3. 3.Add Tomatoes, Tomato puree, stock, Bay leaf, Rosemary and Thyme. Simmer covered for 30 minutes, Season with Worcestershire, salt and pepper to taste

  4. 4. Meanwhile make the topping. Boil Potatoes and Parsnips till soft. Drain and mash with Butter and Milk. Stir in Horseradish and season with salt and pepper.

  5. 5. Spoon the meat mixture into an oven proof dish. Top with potatoes, then breadcrumbs and cheese. Bake until golden brown, 20-25 minutes

February 2012

This recipe is a personal recipe added by MarkSz and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shepherds Pie by Brenden Collins Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy