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Recipe: Shepherd's Pie with a twist

A mustardy twist on the taste of the classic shepherd's pie

2d ago
Shepherds pie with a twist

Shepherds pie with a wholegrain mustard mash



  • 25g oil
  • 400g of minced lamb
  • 15g plain flour
  • 30g peas
  • 30g carrots
  • 1 onion diced
  • 350ml of lamb stock
  • salt and pepper to taste
  • 500g potatoes peel and quartered
  • 50g butter
  • 30ml milk
  • 2 tablespoons of wholegrain mustard (optional)
  • 200g mushrooms sliced (optional)
  • splash of Worcestershire sauce


For the mince

  1. Heat the oil in a pan and sauté the carrots, peas, mushrooms and onions for about 5 minutes, or until soft. Add the mince and fry until brown, breaking up any lumps with the back of a spoon. Add a splash of Worcestershire sauce. Stir in the flour.
  2. Mix everything well and then add the stock. Bring to the boil, season and simmer for about 40 minutes, stirring regularly.

For the mash

  1. Meanwhile, preheat the oven to 180°C and boil the potatoes in salted water until tender. Drain them well, then add the butter, milk and wholegrain mustard. Mash until smooth and season to taste.

To assemble

  1. Pour the meat into a casserole dish, pipe or spoon the mash over the top, then place the shepherd’s pie in the oven to cook until the mash is golden brown.
  2. Serve with green beans

Recipe by

Darren Parsons

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Comments (8)

  • Mmm nice! I put a couple.of cloves of garlic in with the spuds when boiling then mash them together. I shall have to try this mustard though but I do wonder if the kids will eat it 🤔

      1 day ago
    • Tbh the mustard is only a very subtle flavour so they may eat it. I think wholegrain mustard has a sweeter taste than other mustards. Another one to try when mashing potato add spring onion to it

        1 day ago
  • Sounds very good but I could just eat the pile of green beans 😂

      2 days ago
  • Very nice too

      2 days ago
  • Mmm yes. I love a bit of spring onion 👍

      1 day ago