Scalloped Shepherd'S Pie

fast.cook's picture

Nov. 10, 2011


Onion 1 Small , chopped
Sunflower oil 2 Tablespoon
Button mushroom 2 Ounce , sliced
Lean lamb 12 Ounce , minced
Bay leaf 1
Baking potato 1 Large
Swede 6 Ounce
Carrot 1 Large
Chicken stock 3/4 Pint
Plain flour 1 Tablespoon
Tomato puree 1 Tablespoon
Worcestershire sauce 1 Tablespoon
Dijon mustard 1 Teaspoon
Dry cider 2 Tablespoon
Sugar 1 Teaspoon
Cheddar cheese 2 Ounce
Fresh chopped parsley 1 Tablespoon
Salt To Taste
Ground black pepper To Taste



1. In a frying pan, heat oil, add chopped onion and cook until softened, add sliced mushrooms and stirring until well combined.

2. Add the lamb and bay leaf to the pan and cook for a further 2-3 minutes until browned, stirring to break up any lumps. Season with salt and pepper.

3. Peel and slice the potato and put in a pan of boiling salted water. Cook for about 5 minutes until just tender, then drain and leave to cool.

4. Peel and cut the swede into thick slices. Peel the carrot, cut in half, then cut into thick slices. Put the swede and carrot in a saucepan with ½ pint of stock. Simmer for about 5 minutes until just tender.


5. To the lamb mixture, add flour and cook for 1 minute, stirring, add tomato puree, Worcestershire sauce and the remaining stock, cover and simmer gently for 6-8 minutes until tender.

8. In a blender, add mustard, cider, sugar and blend.

9. Drain the vegetables and add the cider mixture to the pan. Cook over a high heat until the liquid is syrupy.


10. In a flameproof dish, add lamb mixture, remove the bay leaf and arrange the potatoes on top.

11. Grate the cheese over the top and grill until golden.

12. Serve the pie hot

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 843Calories from Fat 277

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 761 mg31.71%

Total Carbohydrates 68 g22.7%

Dietary Fiber 8 g32%

Sugars 18 g

Protein 75 g150%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet