Classic Shepherd’s Pie


25g/1oz beef dripping
1 large onion, finely chopped
1 small tin chopped tomatoes
1 tbsp gluten free/wheat free plain flour
225ml/7 ½ fl oz beef or lamb stock- made from gluten free/wheat free stock cube is fine
450g/1lb minced lamb
1 bay leaf
2 sprigs of thyme
salt and freshly ground black pepper

For the topping
700g/1 ½ lb potatoes
55ml/ 2 fl oz milk
75g/3oz butter
1 egg yolk


In a large non-stick frying pan heat the dripping, add the chopped onion and cook for 5 minutes. Add the mince and brown, making sure that any big lumps are broken down with the back of a spoon.

Add 1 tablespoon of gluten free/wheat free plain flour, stir and cook for a few minutes. Add the bay leaf, sprigs of thyme, chopped tomatoes and stock.

Bring the mixture to the boil, adding a pinch of pepper and let it simmer for about 45 minutes.

Preheat the oven to 200C/400F/Gas 6.

Boil the potatoes and put into a bowl. Add the butter and egg yolk, and mash together. Season with salt and black pepper.

Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.

Put the dish into the pre-heated oven until it is bubbling and golden.