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Shepherds Pie

Minted Lamb and Rosemary Shepherds Pie


454g / 1lb lamb mince

1 tsp olive oil

2 teaspoons mint sauce

1/2 teaspoon dried rosemary

1 tsp tomato puree 

2 dessert spoons Heinz Tomato Ketchup

320g frozen or fresh peas

1 small onion finely chopped 

1 lamb stock cube or 1 tsp lamb gravy granules dissolved in a little boiling water (do not use much water or the mince mixture will be too runny)

Mashed potato on top and cheese, if desired 

  • Serves: 4
  • Cooking Time: 1 hour


  1. Heat the olive oil in a large pan
  2. Brown the onion for 2 to 3 minutes then add the lamb mince
  3. Cook over low to medium heat until lamb is completely browned, stirring regularly 
  4. Add the peas, rosemary, tomato puree, lamb stock/gravy and Heinz Tomato Ketchup
  5. Stir until all the ingredients are thoroughly mixed
  6. Remove from heat and allow to cool for 10 minutes
  7. Add the mint sauce and stir thoroughly. Transfer to an ovenproof dish and top with mashed potato, and grated cheese if desired
  8. Bake in a preheated oven at 180°C for approximately 25 minutes or until the potato has browned