Shepherd’s Pie

Photo of: shepherds pie from flying apron

Shepherd’s Pie is a hearty, warm comfort food perfect for surviving the cold winter months. Try this recipe from The Flying Apron Cookery that was featured on Global Morning News.


1 lb Ground lamb
1 Small onion, diced
2 Medium carrots, peeled and chopped
1/2 stalk Leek, peeled and chopped
6 Medium potatoes, peeled and chopped
3 cloves Garlic, peeled and chopped
1 cup Cream
1/2 cup Butter
2 tbsp Olive oil
Salt, pepper, garlic powder, nutmeg, rosemary, thyme oregano


For the Mashed Potatoes:

1. Cook the peeled and chopped potato in a pot of salted,  boiling water until soft.
2. Drain water from pot and set aside.
3. In a second medium pot, heat butter until melted and then add in cream.
4. Pour the warm butter & cream mixture over the cooked potatoes; add in 1 chopped clove of fresh garlic or ½ tsp of garlic powder, a pinch of nutmeg, ½ tsp of pepper and 1 tsp of salt.  Mash with a potato masher until mixed and creamy.
5. Keep warm and set aside.

Preheat Oven to 400 F

For the Meat:

1. Heat olive oil over medium – high heat in a large skillet or pot.
2. When hot, add in ground lamb and brown.
3. Add in salt & pepper, diced onion and garlic and sauté for 2 minutes before adding the rest of the chopped vegetables.
4. Sauté for an additional 2 minutes.  Add one teaspoon each of rosemary, thyme and oregano.
5. Let the pan simmer on low heat for approximately 10 minutes, ensuring the lamb is cooked through.

To Assemble:

1. Pour the meat and vegetable mixture into a heat proof casserole dish, top with the garlic mash potatoes and bake until mash potatoes are lightly browned.  Remove from oven and serve hot.

Recipe provided by:  Chef Chris Velden, The Flying Apron Cookery (Flying Apron also offers youth cooking classes. One of their classes features this Shepherd’s Pie recipe)

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