Millers Shepherd’s Pie

Packed with veg and full of deep, rich flavour, this dish is perfect comfort food.


  • 500g Miller’s minced lamb
  • 500g carrots, sliced
  • 250g onions, diced
  • 125g celery , diced
  • 1/2 teaspoon dried thyme
  • 125ml white wine
  • 125ml lamb stock
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons tomato ketchup
  • 500g potatoes
  • 2 egg yolks
  • Vegetable oil
  • Salt and pepper
  • 120g butter


  1. Boil the potatoes until tender. Drain. Add the butter to the pan and mash until there are no lumps and set aside
  2. In a heavy cast iron casserole dish brown the Lamb mince. Drain to remove any fat. Return to the dish. Put on to a medium heat and add the white wine. Heat until reduced by half and the add the vegetables. Cook until softened but retain a little crunch
  3. Add the stock and reduce until the meat has absorbed the liquid. Add more stock if the mix is a little dry. Season with salt and pepper to taste, add thyme, stir in Worcestershire sauce and ketchup
  4. Meanwhile add 2 egg yolks to the mash. This will give the mash a lovely glossy finish. Spoon or pipe the mash on top of the lamb mince mixture until completely covered
  5. Place the casserole dish into a preheated oven at 200 degrees. Cook for approx. 40 minutes or until golden and bubbling
  6. Serve immediately

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