Hearty Shepherd's Pie (including Instant Pot Pressure Cooker method)
Forking Foodie
Forking Foodie
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  • 700-800 g leftover roast lamb, excess fat removed and diced into small cubes (or use fresh leg, shoulder or mince if you haven't got leftovers)
  • 2 medium onions (or 1 large)
  • 4 medium carrots
  • 2 stalks celery
  • 2 garlic cloves
  • Oil
  • 4 anchovy fillets, chopped up (from a jar in oil, optional, but really boosts the flavour and doesn't add a fishy taste!)
  • 2 tbsp tomato puree (double concentrate)
  • 2 tbsp Worcestershire sauce (check ingredients if cooking gluten free)
  • 200 ml red wine
  • 450 ml lamb stock (either home made or from a cube)
  • Couple of sprigs of fresh thyme (or 1/2 tsp dried)
  • Salt and freshly ground black pepper to taste
  • Cornflour (a half tbsp or so, plus extra to thicken the gravy on the side)
  • 1.3 kg floury potatoes (similar sizes if baking - see method - about 8)
  • 130 g full fat milk
  • 130 g butter (plus extra to dot on top if you like)
  • Salt and freshly ground black pepper



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