Whitechapel Shepherd's Pie

    55 mins

    This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realise it is mostly vegetables.

    66 people made this

    Serves: 4 

    • 1 stalk celery, chopped
    • 3 carrots, peeled and chopped
    • 1 parsnip, peeled and diced
    • 1 small rutabaga, chopped
    • 40 g frozen green peas
    • 455 g ground lamb
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 1 (8 ounce) can tomato sauce
    • 6 g salt
    • 1 g ground black pepper
    • 0.4 g dried thyme
    • 0.2 g dried sage
    • 120 ml milk, or as needed
    • 630 g prepared mashed potatoes
    • 10 g grated Parmesan cheese

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 180C.
    2. Place the celery, carrots, parsnip, turnip and peas into a large saucepan and fill with 5cm water. Bring to a boil, cover, and simmer for 15 minutes or until vegetables are tender.
    3. Meanwhile, cook the lamb, onion and garlic in a large frying pan over medium heat until the lamb is browned. Drain off any excess fat. Stir in the steamed vegetables and tomato puree. Season with salt, pepper, thyme and sage. Transfer everything to a greased 18cm x 28cm baking dish.
    4. Mix enough milk into the mashed potatoes to make the mixture spreadable. Spread over the top of the lamb and sprinkle with parmesan.
    5. Bake for 25 minutes or until the top is browned and the casserole is heated through.

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    Reviews in English (60)


    I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great Yummy!  -  18 Sep 2008  (Review from Allrecipes US | Canada)


    This recipe made a quick, cheap meal that fed four people. To speed things up a bit, I used a frozen peas/carrots mix instead of fresh carrots and parsnips. I also used ground turkey instead of ground lamb. Be sure to use enough milk that the mashed potatoes are slightly runny.  -  04 Jun 2008  (Review from Allrecipes US | Canada)


    I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the lamb, I took it out and drained it. Lots of fat. Then, in the pan I browned the lamb in, I added about 1/2 c white wine and threw in the other vegetable ingredients to cook through. I ended up adding about 1 cup of chicken stock as things progressed. I didn't want things dried up and I wanted a stew like consistency underneath the potato topping. I also went very heavy on the thyme, as the absolute best Shepherd's Pie I have ever tasted was at O'Lourdan's in Westminster and I racked my brain for days before identifying the most distinctive flavor as the lamb combined with thyme. I hate to be second guessing the original cook, but my question is, "Why, after going through all this to make an authentic SP, would one use instant, or prepared mashed potatoes?" I chose to do homemade, as have some others. The results were most astounding. And, if O'Lourdan's is in the least authentic, we got pretty close here. Thanks for a GREAT base recipe.  -  14 Mar 2010  (Review from Allrecipes US | Canada)