Roasted Lamb Shepherd's Pie

Roasted Lamb Shepherd's Pie

Serves: 4 | Preparation Time: 15 mins | Cooking Time: 45 mins


Leftover Tasman roast lamb, carrot and parsnip, finely chopped

700g potatoes, peeled, quartered

1/3 cup milk, heated

45g butter, chopped

1 tbsp Golden Grange olive oil

1 brown onion, finely chopped

400g can crushed tomatoes with mixed herbs

1 1/2 tbsp Worcestershire sauce

Green salad to serve



  1. Place potatoes in a saucepan. Cover with cold water and season with salt. Bring to the boil then boil for 20-25 minutes or until tender.
  2. Drain the potatoes then return pan over low heat for 1 minute. Remove from heat and add the milk and 30g of the butter. Mash until smooth then season.
  3. Meanwhile, preheat oven to 220oC.
  4. Heat the oil in a large deep frying pan over medium-high heat. Cook the onion, stirring, for 5 mins or until softened. Add the tomatoes, worcestershire sauce, lamb, carrot, parsnip and 1/2 cup water. Bring to the boil.
  5. Transfer the lamb mixture to a 5-cup baking dish. Cover with mashed potatoes and rough up with a fork. Dot with remaining butter and bake for 15-20 minutes or until golden and bubbling hot.
  6. Serve with salad. Enjoy! 
Results may vary.