Our little shepherdess’ pie  

This is a great recipe to make with the kids, and perfect to freeze to enjoy another day too. We sometimes portion it up so we have handy quick, but wholesome meals ready to go for one, two or more of us. 

Serves 6  | Cooks in 2hrs 15mins 


500g Beech Ridge Farm Free Range Minced Lamb 

2 sprigs of fresh rosemary 

1 x 400g tin of cannellini beans 

2 onions 

2 carrots 

2 sticks of celery 

250g chestnut mushrooms 

1 heaped tablespoon plain flour 

800 ml organic chicken or veg stock 

800 g swede 

800 g potatoes 

2 tablespoons semi-skimmed milk 

15 g mature Cheddar cheese 

1 tablespoon Worcestershire sauce 

1 teaspoon mint sauce 

350 g frozen peas 


1.    Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. 

2.    Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. 

3.    Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all. Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally. 

4.    Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.

5.    Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. 

6.    Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks. 

7.    Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.

8.    Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.

9.    Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. 

10. Bake for 50 minutes, or until golden and bubbling.

Lovely served with seasonal greens.


Recipe from Jamie Oliver.