• 300g lamb mince
  • 500ml lamb stock (or a good chicken stock)
  • 50g carrot diced small
  • 50g celery diced small
  • 50g Celeriac diced small
  • 50g onion
  • 2 cloves of garlic minced
  • 15g rosemary chopped
  • 10g thyme chopped
  • 10g tomato puree
  • 50g chopped tomatoes
  • 1 bay leaf
  • 1g ground cumin
  • ½ a cinnamon leaf
  • Worcestershire sauce
  • Salt and white pepper

potato puree

  • 500g Binjte Potatoes peeled washed and cut into a medium dice
  • 100g butter
  • 100ml milk


  • STEP 1

    Seal the minced lamb in a hot pan with a tablespoon of olive oil, and cook until browned. Then place in a colander and leave to drain. In the same pan, add a dash more olive oil and cook all of the diced vegetables, minced garlic, chopped herbs and ground cumin until soft. Then add the tomato puree and chopped tomatoes and cook for a further 5 minutes. Now add your lamb or chicken stock to the vegetable mix. Finally, add the minced lamb to the vegetable/stock, season to taste, and leave to simmer for approx 1 hour.

  • STEP 2

    While the lamb/vegetable mix is cooking, it’s time to prepare the mash. Peel and chop the potatoes into 4 pieces, and place in a pan of salted water. Bring to the boil and leave to simmer for 20 minutes.

    Michael’s Tip: once completely cooked strain off through a colander and allow to air-dry for 3 minutes. Then pass through a potato ricer or fine sieve.

  • STEP 3

    Heat the butter and milk and whisk into the potato to make a puree. Then place the mixture into a piping bag.

  • STEP 4

    The finishing touch - put your shepherd’s pie mix into your oven dish and then pipe the mash mixture to cover the dish. Michael’s Tip: Put your fillings in moulds and chill before finishing with your potato topping so the heat of the pie mix doesn’t split the mash potato.

  • STEP 5

    Finish by baking in the oven at 180 degrees