November Recipe: Shepherd’s Pie

November has well and truly arrived, we’ve had the first frosty morning, I’ve had to thaw out the car before going to work and its dark when I get home at the end of the day. So, with that in mind a warm comforting family dinner is the ultimate welcome home.  

Working with Howarth at Home in their wonderful kitchen I am going to help create some dishes over the next 12 months that might be a little familiar to you, but I’m going to show you how to make them even better using a few simple ingredients, a few tricks and a couple of techniques.  

Shepherd’s pie to me is the ultimate in comfort food. It has stood the test of time and is a dish that has been made through the generations. I remember my grandparents making this dish as well as my Mum and Dad making it, but now it’s time to show just how amazing this dish can be. In this recipe I have used a shoulder of lamb, but you can just as easily use up some leftovers from a nice roast leg of lamb from a good old-fashioned Sunday lunch.  

Check out the video below on how to make this dish and if you need to ask me any questions just send me a message on social media and I’ll see if I can help.  

Happy cooking in your kitchen,  



Shepherd’s Pie  

Serves 8 people  

  • 1 shoulder of lamb on the bone  
  • 2 onions peeled 
  • 2 carrots peeled 
  • 2 sticks of celery 
  • 1 bulb of garlic  
  • 1 glass of red wine  
  • 4 salted anchovies  
  • 1 tbsp of rosemary  
  • 1 Tsp of thyme  
  • 4 bay leaves  
  • 1 pint of beef or chicken stock  
  • 2 tbsp of capers  

For the topping: 

  • 8 jacket potatoes medium size   
  • 100g Grated cheese  
  • 2 tbsp of chopped chives  
  • 30g bread crumbs  
  • 1 tbsp of olive oil  

Here’s how… 

  1. Season and roast the shoulder lamb and cook for 3-4 hours at 160c or you use up left over roast lamb if you have it. 
  2. Place the potatoes into the oven for 1 hour 20 minutes approximately to bake until soft in the middle and crisp on the outside.  
  3. Meanwhile dice the onions, carrots and celery and place them in a large casserole dish on a medium heat.  
  4. Add a splash of olive oil and a sprinkle of salt.  
  5. Cook the vegetables for 5 to 10 minutes until tender, then add the red wine, stock, capers and chopped anchovies. 
  6. Bring the pan up to a simmer and reduce the liquid by half. 
  7. Once the lamb is cooked and has rested for 20 minutes lift out of the roasting tray and remove the meat from the bone (if you are using left over lamb you can just remove the meat from the bones and tear up into portions.  
  8. Add the prepared lamb to the pan and carefully mix together, making sure you don’t break the lamb up.  
  9. Continue to cook heat the lamb through, if you need a little more liquid in the pan, just add a little water as you don’t want it to be to dry.  
  10. Meanwhile cut the skin away from the cooked jacket potatoes and place in a bowl with the chives and grated cheese.  
  11. Using a wooden spoon stir the potatoes together to break them up just a little. 
  12. Spoon the potatoes on top of the lamb, enough to cover the meat and vegetables  
  13. Top with a little more grated cheese, bread crumbs and a drizzle of olive oil to help it crisp up nicely.  

I like to serve this dish with some carrots cooking in salted boiling water and a star anise, then finish with a little honey.  


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