Shepherd’s pie is another regional favorite. Whilst some would tell you that a Shepherd’s pie is made with beef, the traditional recipe uses lamb.

Feeds: 4

Time to cook: Approximately 45 minutes


Lean minced lamb
Tomato purée
Worcestershire sauce
Savoy cabbage

1 In a non-stick pan dry fry 450g(1lb) lean minced lamb with 1 onion, chopped and 2 carrots, peeled and diced until the mince is browned. Stir in 15ml(1tbsp) flour, 15ml(1tbsp) tomato purée and 15ml(1tbsp) Worcestershire sauce. Add 450ml(3/4pt) stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.

2 Meanwhile in a large pan place 675g(11/2lb) potatoes, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add 250g(9oz) Savoy cabbage, shredded, to the pan. Once cooked drain and mash with a knob of butter, milk and season well with salt and pepper.

3 Transfer the mince into an ovenproof dish and spoon the bubble & squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.


Serve with………. peas or baked beans but don’t let John or his Dad have baked beans

Enjoy the food

John’s Mum

Hi, I’m John, and this is my blog. So please don’t mistake my opinions — or those of my dear friends, fans or commenters — for those of Carnival Cruise Line or Carnival Corporation. My apologies in advance for anything I may say that upsets you, but this disclaimer covers Carnival and puts the blame directly on me………….. bugger.