‘This is the proper way to make shepherd’s pie,’ according to this timeless 1937 Woman’s Weekly recipe. It’s a great way of using up lamb leftover from the Sunday roast, but can also be made with mince
Serves: 2-3
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips




    • 30g (1oz) dripping or 1 tbsp olive oil


    • 1 onion, peeled and finely chopped


    • 1 tbsp plain flour


    • 150ml (¼ pint) hot stock or thin brown gravy


    • 1 tomato, skinned and chopped


    • Salt and freshly ground black pepper


    • A few drops of gravy browning, optional


    • 250g (8oz) cold, cooked lamb, chopped or minced

For the topping:

    • 500g (1lb) potatoes


    • Knob of butter


    • A little milk


    • 600ml (1 pint) pie dish






    1. Set the oven to 190°C/Gas Mark 5.


    1. Put the potatoes on to boil.


    1. Heat half the dripping or oil in a frying pan, add the onion and fry gently for 5 mins until tender. Add the rest of the dripping, or oil, and when hot, stir in the flour and cook until it begins to brown.


    1. Pour in the stock, or gravy, and chopped tomato. Bring to the boil, season and add a few drops of gravy browning, if you like.


    1. Add the meat to the gravy and then spoon it into the pie dish.


    1. Drain and mash the potatoes, adding the butter and a little milk to make a soft mash and season to taste. Spread the mash over the meat, smoothing it with a knife, then rough it up with a fork.


    1. Bake in the oven for 20-30 mins or put it under a grill to brown the top.



Nutritional information per portion



fat 29.0g saturates 14.0g calories 507(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.