Mushroom Blend Shepherd’s Pie


For the mince blend:

  • 400g button mushrooms, finely diced by hand, or in a food processor
  • 1 onion, finely sliced
  • 1 carrot, diced
  • 400g lamb mince
  • 2 tbsp tomato purée
  • 2 tbsp Worcestershire sauce
  • 400ml beef stock

For the mashed potato:

  • 600g Maris Piper potatoes, peeled and cubed
  • 75g butter
  • Salt and pepper


Preheat oven to 180c.

Sauté the onion and carrot in a little olive oil for a few minutes. Add the lamb and mushrooms, cooking on a medium high heat for 10 minutes. Season well and stir occasionally.

Add the tomato purée and Worcestershire sauce. Cook for 1 more minute, then add the stock. Bring to the boil then reduce to a simmer, cook for a further 10 minutes.

Meanwhile, boil the potatoes until soft, drain and leave to cool a little. Mash with the butter.

Tip the meat and mushroom mince into an oven dish and top with the mash potato. Make ridges all over with the tines of a fork. Dot a little butter and black pepper over the mash.

Cook for 20-25 minutes until golden brown and bubbling. Serve with steamed lemon broccoli or other seasonal greens. 

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