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Shepherd's Pie with Peas


  • 100g lamb mince or minced beef fillet or rump steak
  • 1/2 a small onion (25g)
  • 1 small carrot (60g)
  • 2 tsp plain flour
  • 150g chopped canned tomatoes
  • Pinch of dried mixed herbs
  • 40g frozen peas
  • 200g potatoes
  • A knob of butter


  • Place the mince in a non-stick frying pan and cook over a medium heat, stirring until beginning to brown.
  • Meanwhile, peel and chop the onion and carrot into 1cm cubes. Add to the mince and cook for 2 minutes.
  • Use a kettle to boil 125ml of water.
  • Add the flour to the mince, stir well for 1 min. 
  • Add the water, with the tomatoes and herbs and bring to the boil, stirring. Cover and cook for 10mins. 
  • Add the peas, then simmer for a further 5 minutes or until the mince and vegetables are tender.
  • Meanwhile, peel the potato and cut into large chunks. 
  • Cook in boiling water for 10 minutes or until tender. 
  • Drain then mash with the butter.
  • Divide the mince over the base of four small ovenproof dishes, then top with the potato. 
  • If eating straight away, pop the pie under the grill until the top is brown if liked. If serving later, cool, then chill. 
  • Bake at 180ºC for 20-25mins or until piping hot - cool before serving. 

Recipe facts

  • 10 to 12 months
  • No Added Egg Ingredients
  • Main meal
  • 3 Servings