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Ultimate Cheesy Lamb Shepherd's Pie

Ultimate Cheesy Lamb Shepherd's Pie

with Creamy Mash and Butter Glazed Vichy Style Veg

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Looking for a taste of everyday luxury? This Ultimate Cheesy Lamb Shepherd's Pie is our best ever version, with premium ingredients for an extra special twist on a classic recipe.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Chantenay Carrots

15 grams

Red Wine Jus Paste

(ContainsCelery, Sulphites)

200 grams

Lamb Mince

1 pack(s)

Tomato Passata

10 grams

Unsalted Butter


2 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese


75 grams

Creme Fraiche


120 grams


450 grams


1 sachet

Dried Rosemary

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Veg

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3251 kJ
Energy (kcal)777 kcal
Fat41.4 g
of which saturates23.2 g
Carbohydrate67.2 g
of which sugars19.7 g
Protein38.4 g
Salt1.89 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Oven dish
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil.
Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, peel and grate the garlic (or use a garlic press). Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.


When the mince has browned, stir in half the garlic and cook until fragrant, 30 secs.
Stir in the passata, sugar and waterfor the sauce (see ingredients for both amounts), dried rosemary and red wine jus paste. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins.
Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, grate the cheese. Trim and halve the carrots lengthways (no need to peel).


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add the double cream and mash until smooth. Season with salt and pepper.
Once thickened, transfer the lamb to an appropriately sized ovenproof dish, then spoon over the creamy mash, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.


While the pie bakes, wipe out the mince frying pan and pop it back on medium heat.
Melt in the butter and add the remaining garlic, water for the veg and sugar (see ingredients for both amounts). Add the carrots to the pan then bring to a boil.
Once boiling, cover with a lid or foil, then lower the heat and simmer for 10-12 mins.
Remove the lid, then add the peas and cook until the liquid has evaporated and the veg is glazed, 3-4 mins. Stir occasionally.


When everything is piping hot, serve up your ultimate cheesy shepherd's pie on your plates with the butter glazed veg alongside. Enjoy!