Shepherd Pie

Shepherd Pie

Shepherd Pie brings back a lot of memories. This is because I have to make a potato mash for it.

Two and twenty years ago my ex boyfriend went to Malaysia to meet me. The very first Western dish I made for him is mash potatoes. He was telling me how to make it nice as he finds the ones in Malaysia, funny tasting. I still remembered he said taste like chicken? 😀

He was mashing the boiled potatoes but for some reason I can’t remember why, he had to pop to the sundry shop and left me to continue. So like a true Malaysian I sat on the floor and mash the boiled potatoes adding in butter slowly, alternating with a milk, a pinch of salt, some freshly ground pepper like I was told.

When he came back from the shop I had finished and he was shocked to discovered I added in the entire 250g of butter 😀 😀 😀 Well I was not told how much to add in! I was tasting as I was adding and it tasted better and better with more butter and so I added more and more butter until the whole block was gone!

The silly things we do that now seems so funny. Nowadays I am only using half a block but I have moved from using milk to cream for that really rich taste.

Just for some extra information –

If you use lamb mince it’s Shepherd Pie

If you make with mince beef and red wine it is Cottage Pie.

Shepherd Pie

Course Main Course


  • Minced lamb
  • Garlic mince
  • Onions sliced
  • Lamb oxo cube
  • Plain flour
  • Beef stock
  • Carrots
  • Worcestershire Sauce
  • Salt & Pepper
  • Potatoes
  • Butter
  • Cream NOT milk


Cooking the lamb

  • Fry the onions and garlic with a lump of butter.
  • Then add in the lamb mince and fry with lamb oxo cubes
  • When the lamb mince looks slightly brown add in 2 tbsp of flour, the carrots and beef stock.
  • Let this simmer for half an hour. Taste and season with salt and pepper.

Making the mash

  • Boil potatoes till soft then use a masher and mash adding butter and cream. Season with salt and freshly ground pepper.
  • Assemble by placing the lamb at bottom layer of your pan and the mashed potatoes on top. Use a fork to draw some lines. Use as much mesh or lamb as you like but half half is good.
  • At this point you can wrap nicely and keep in your fridge or freezer or bake at 200C for 20 – 25 minutes to brown the top before serving. if you took out from freezer, size depending then set your oven to 180C and cook for at least 40 – 45 minutes, keeping an eye to judge by the brownness on top.


TIP – Please feel free to add any other vegetables but in the olden days when money is a problem you put into it what you get from your garden that are easy to plant and a plenty aka potatoes and carrots.
TIP – You can use Milk instead of cream but I wanted a creamy mesh.
TIP – You can grate cheese on top but as I used cream to make a creamy mesh I decided to omit the cheese. Traditionally I was told there’s no cheese. Cheese are for selling. 😀

Updated 28th July 2020

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