Easy Shepherd’s Pie


Serves 4

8 Scotty Brand potatoes, medium sized



1 large swede

1 pinch ground black pepper

3 tbsp semi-skimmed milk

1 medium onion

1 tbsp plain flour

400g chopped tomatoes

500g minced lamb

1tsp dried rosemary

150ml water

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  1. Peel and dice the potatoes and swede. Peel and finely chop the onion
  2. Carefully add the potatoes and swede to a large pan of boiling water and boil for 15-20 minutes until tender.
  3. Meanwhile, dry fry the minced lamb in a saucepan over a moderate heat until all the meat is browned.
  4. Drain off any excess fat then add the onion and fry for 3-4 minutes, stirring occasionally.
  5. Sprinkle over the flour and stir until the mixture is evenly coated.
  6. Stir in the chopped tomatoes, rosemary, and water. Bring to the boil and stir until thickened. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
  7. When the potatoes and swede are tender, drain and mash until smooth, adding the milk. Season to taste with the black pepper and keep hot.
  8. Add the meat mixture to a heatproof dish and spoon the mashed potato and swede on top. Use the back of a spoon to level the surface. Roughen the surface with a fork if desired to help crisp the surface.
  9. Place the pie under a moderate pre-heated grill for 3-5 minutes or until the surface is golden brown and the potato is piping hot.
  10. Serve immediately.