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Shepherd’s pie with slow-cooked lamb

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Filled with rich slow-cooked lamb, this Shepherd's pie recipe is an absolute classic. Warm up with this comfort meal, it's sure to hit the spot.

  • Serves4
  • Cook time1 hour 20 minutes
  • Prep time20 minutes
Shepherd's pie with slow-cooked lamb


  • 1 tbs olive oil
  • 2kg lamb shoulder, bone in, meat cut into 2cm cubes
  • 1 brown onion, sliced
  • 2 carrots, sliced
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 tbs tomato paste
  • 2 x 400g cans diced tomatoes
  • 1½ cups (375ml) beef stock
  • ¼ cup chopped flat-leaf parsley
  • 4 x 350g tubs Coles Kitchen Potato Mash
  • ½ cup (60g) grated cheddar cheese
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a large saucepan over medium-high heat. Add lamb in 2 batches and cook for 5 mins or until browned all over. Transfer to a heatproof plate.
  2. Step 2

    Add onion, carrot, bay leaves and thyme to same pan and cook for 5 mins or until onion has softened. Add tomato paste and cook for 1 min. Add diced tomato and beef stock and bring to a simmer. Return lamb to pan. Reduce heat to medium-low and cook for 1 hour or until lamb is tender. Stir in parsley. Season with salt and pepper. Discard bay leaves and thyme.
  3. Step 3

    Meanwhile, preheat grill on high. Heat mashed potato according to packet instructions. 

  4. Step 4

    Place lamb mixture in a medium ovenproof dish. Top with mashed potato and cheese. Grill for 3 mins or until top is golden. Serve with mixed salad leaves.