Shepherds Pie

One of the cooking groups i’m in have so many talented people sharing their favourite recipes. I could never remember them all so i’m putting in the blog here for us all to enjoy. (All credit to those who have created them of course!)

This beautiful shepherds pie is made by a lady named Imad n Huda Mabsout. It looks soooo good! But aside from that it looks wonderfully economical, which is a big plus in my book!

I hope you’ll love this recipe as much as I do. I can’t wait to try it!


This pastry is seriously super simple and tastes so good as a pie base! I don’t usually measure or weigh anything so this is a rough guide.

For pastry

2 cups of plain flour
About 100- 120g cold butter cut into cubes
2 dollops of either sour cream or Greek yoghurt
A tiny splash of warm water or as much as needed
Pinch of salt and sugar
Mix flour,salt, sugar and butter until it forms breadcrum like consistency then add yoghurt and water. Knead until it forms a nice firm ball. Wrap with glad wrap and refrigerate for 30 mins or so. Roll out and place in baking dish and put back in fridge for another 30 mins. Prick base with fork a 3-4 times. Place a sheet of baking paper and some chickpeas, rice or those fancy baking beads. Bake until lightly golden and almost cooked.

Meat mixture

Sautéed on medium heat 2 diced onions, add 500g lamb mince and 5 crushed cloves garlic, once cooked add chopped mushrooms and cook until soft. Add 3/4 tin diced roma tomatoes (I dice them first and remove seeds) , 1 tablespoon tomato paste, 1 cup chicken stock mixed with 3 teaspoons gravy powder, a good squirt of BBQ sauce, salt and pepper. Simmer for a good 15 mins. Add to pastry then top with mashed potato and a sprinkle of cheese and bake until cheese has melted and become golden



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