Shepherd's pie with lamb, mushrooms and carrots

Table of contents:

Shepherd's pie with lamb, mushrooms and carrots
Shepherd's pie with lamb, mushrooms and carrots


  • 4-5 large potatoes
  • 500 g ground lamb
  • 1 onion, chopped
  • 12 pcs. mushrooms, chopped
  • 2 carrots, chopped
  • 1 lamb stock cube
  • 1 tablespoon Worcestershire sauce
  • 400 g white beans, cooked
  • 400 g chopped tomatoes
  • 3 tablespoons soy sauce
  • 1 tablespoon butter
  • 60 ml fresh milk


Peel and roughly chop the potatoes.Put them to boil in s alted water. After they are cooked, drain them. Fry the lamb with the onions, carrots and mushrooms in a pan over medium heat. Stir constantly. Add the Worcestershire and soy sauce. Once the meat is browned, remove from the heat. Place it on the bottom of a baking tray. Add the beans, stock (crushed) and tomatoes to it. Stir.

Put it in the oven heated to 220 degrees until the potatoes cool down or for about 20 minutes. After the potatoes have cooled, drain them, add the butter and milk and mash them until you get a puree.

Remove the lamb and vegetables from the oven. Cover with the mashed potatoes. Return to the oven for 15 minutes.

See also:

Popular topic