Shepherd’s Pie with Parmesan and Herb Crumb


Shepherd’s Pie with Parmesan and Herb Crumb


1 tbsp oil
1 large onion , chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potato, cut into chunks
85g butter
3 tbsp milk
3 tbsp of dried ciabatta crumbs
60g parmesan cheese finely grated
1 tbsp fresh, finely chopped parsley


Heat the oil in a shallow casserole dish and soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, spooning off any excess fat. Add the tomato purée and Worcestershire sauce and fry off for a few mins. Add the stock, bring to a simmer, then cover and cook for 40 mins, remembering to uncover halfway.

Pre heat the oven to 180C/ fan 160C/ gas mark 4, and begin to make the mash. Boil the potatoes in salted water for 10-15 mins until tender, drain and then mash with the butter and milk.

Spoon the mash on to the mince and smooth out before adding the herb crumb. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.

Products used

Master Class Non-Slip Raised Chopping Station
Master Class Trojan 5 Piece Knife Set and Stainless Steel Block
Kitchen Craft White Plastic Parmesan Cheese Grater
Master Class Cast Iron Round Black 3.5 Litre Shallow Casserole