Tag Archives: TRaditional English Pie

Shepherds Pie

Shepherd’s pie, or hachis Parmentier, is a ground meat pie made with lamb, hence the namesake, with a crust or topping of mashed potato; it is most likely of English origin.[ Cottage pie is the same as shepherd’s pie with the exception that it is made with beef or red meat.  I prefer using minced beef when available and still call it Shepherd’s pie😉

The dish has many variants, but the defining ingredients are ground meat cooked in a gravy or sauce with onions, and a topping of mashed potato. Sometimes other vegetables are added to the filling, such as peassweetcorncelery or carrots. It is sometimes also gratinated with grated cheese. – adapted from Wikipedia

It is a favorite dish with my children who can really feast on it.  I have made this many many times and always turns out perfect and have never had to look for a better way to prepare it.  The ready potato flakes are a good substitute for making mashed potatoes from scratch, so feel free to use this option which is definitely quicker and less labor intensive. Follow the package directions on the box as per the quantity you may require, for creamy and fluffy mashed potatoes!  This video I have used the traditional method of boiling and mashing fresh potatoes.

Shepherds Pie


  • 1 kg. minced beef or lamb
  • 1 kg. potatoes, boiled and mashed
  • 1 tbsp. oil
  • 1 medum onion,chopped
  • 100 gms. mushrooms (optional)
  • 2 tbsp. plain flour
  • 300 ml beef stock  (Heat the water and add 2 soup cubes and stir till dissolved)
  • 1 tbsp. worcestershire sauce
  • 1 egg beaten
  1. Heat the oil and saute the onions until soft and golden. If using mushrooms, slice and saute alongwith the onions.
  2. Add the meat and continue cooking for  5 to 10 minutes till it changes color, while stirring well..  Gradually add the stock.
  3. Sprinkle in the flour and cook for a minute. Gradually add the stock.  Continue stirring over a low heat for 5 minutes. Season with worcestshire sauce.
  4. Place the mince in a oven proof dish.
  5. Add half the egg to the potatoes and mix well.
  6. Place on the meat, mark in lines with a fork and brush with remaining egg.
  7. Bake in a preheated moderately hot oven (200 deg C/400 deg F) for 40 minutes.
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