Whitechapel Shepherd's Pie

    Whitechapel Shepherd's Pie


    66 people made this

    About this recipe: 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.

    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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