Shepherd's Pie with Turnip and Carrot Mash

Lamb Quick Supper

Mince is economical, versatile and great for a quick supper. I have already provided a cottage pie recipe earlier for beef mince, but this time we have a twist, lamb mince and carrot and turnip mash, with a rich red wine jus.

Serves 4


  • 800g minced lamb
  • 1kg carrot and turnip, chopped into equal size pieces
  • 2 tbsp butter
  • 50g double cream
  • 2 tbsp thyme
  • 2 garlic cloves
  • 2 onions, finely chopped
  • 200ml red wine
  • 2 tbsp tomato purée
  • 450ml lamb or  vegetable stock 
  • 1 tablespoons of Worcestershire sauce
  • 1 tbsp sunflower oil
  • Salt and pepper


  • Pre-heat the oven  190°C/Gas 5.
  • In a large pan heat the oil and soften the onion and garlic, about 5 minutes.
  • Add the mince lamb and brown, then add tomato purée and cook for 2 minutes.
  • Add Worcestershire sauce and red wine and cook for a further 2 minutes. Stir in the lamb stock and bring to the boil and then turn the heat down and simmer gently for about 25 minutes.
  • Place the carrot and turnip in a large pan of salted water, bring to the boil and simmer for 20 minutes or until soft.
  • Drain, season and mash with half the butter and all the cream, mix the thyme leaves in.
  • Take a pie dish and pile in the meat using a slotted spoon so that some of the liquid is reserved for gravy (it also makes sure the mash doesn't sink into a watery grave!). Top with the mash. Fork the top of the mash to give it texture and dot with butter.
  • Put in an oven for about 20 minutes, until the top is golden.
  • Serve in a bowl with peas and gravy made from the reserved juices.

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