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4.73 from 11 votes

Shepherd's Pie

Shepherd's Pie with porcini mushrooms, tomatoes and herbs for a super tasty dish your family with love!
Course Main
Cuisine British
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Camilla


  • For mash topping:
  • 700 g Potatoes peeled and quartered
  • 25 g Butter
  • 15 g Extra butter to dot on top
  • Salt & Pepper
  • For base:
  • 1 tbsp Rapeseed oil
  • 1 Onion finely diced
  • 10 g Dried Porcini mushrooms rehydrated or 50g Mushrooms, chopped
  • 2 Tomatoes finely chopped
  • 3 tbsp Ketchup
  • ½ tsp Dried English mustard powder
  • ¼ tsp Mixed herbs
  • 300 ml Beef or lamb stock made with 1 stock cube
  • 350 g Cooked beef or lamb ground or finely chopped
  • Pepper


  • Boil potatoes for 15 – 20 minutes in boiling water and then drain immediately (or they will go soggy).
  • Meanwhile fry the onion gently in 1 tbsp of oil in a large pan for 5 minutes.
  • Add the mushrooms and fry for another minute.
  • Add the tomatoes, ketchup, mustard powder, herbs, stock and pepper.
  • Bring to the boil then simmer for 5 minutes.
  • Transfer the mixture to a dish.
  • Mash the potatoes with the butter, salt and pepper.
  • Place the mash on the meat, (I find piping is the easiest option), then fluff up with a fork if desired.
  • Dot the mash with flecks of butter and bake in the oven at 200°C for 25 minutes or until browned.
  • Serve with your favourite vegetables.