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Shepherd’s Pie

This recipe is enough for 2 adults and a toddler.  It can easily be doubled to feed a larger family or so that you have some to freeze for another day.



  • 250g lamb mince
  • 250ml lamb stock (we used a lamb oxo cube, you can get low salt stock cubes from boots or Oxo.  You can use beef stock if lamb isn’t available)
  • 1 tbsp tomato puree
  • 1 clove of garlic, crushed
  • 1 cup of frozen mixed vegetables
  • 1 tsp Worcester sauce
  • 2 large potatoes
  • a dash of whole milk
  • a knob of unsalted butter.


  • Brown the mince in a little oil and the garlic in a pan.
  • Add the stock, Worcester sauce, tomato puree and frozen vegetables to the pan.
  • Leave to simmer until the sauce has reduced and thickened.
  • Peel and chop the potatoes into small chunks.  Boil until soft and then drain.
  • Add the milk, butter and black pepper to the potatoes and mash until smooth.
  • Put the mince mixture in an ovenproof dish. Spread evenly across the bottom of the dish and then cover with the mashed potato.
  • Rake the top of the potato with a fork to make rough peaks.
  • cook in the oven for 40 minutes on 180°.
  • serve and enjoy!



2 Replies to “Shepherd’s Pie”

  1. Thankyou for this recipe, myself and my family really enjoy it, i add some mint sayce and rosemary 4 extra flavour, i wonder could i make this cottage pie by changing to beef mince and stock?

    1. Hi! Glad you liked it, what a great idea to add mint sauce and rosemary! Will have to try that!
      Also, yes you could change it to cottage pie by using minced beef and beef stock 🙂

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