shepherd’s Pie

Slightly untraditional shepherd's pie. Still using the classic lamb flavours but with the texture of pulled pork. Takes some time, but is definitely work the effort. You could turn the slow cooker on before work and come home to the bulk of the cooking done.

Preperation Time: 10 minutes
Cooking Time: 6.5 hours


2kg leg of lamb
2 carrots – diced
2 stalks celery – diced
1 brown onion – diced
3 cloves garlic, sliced
3 tbsp fresh rosemary
2 cups beef stock
2 tbsp tomato paste
2 tbsp worcestershire sauce
1/4 cup BBQ sauce
1/2 cup frozen peas
2 tbsp Gravox or corn flower



1kg potatoes
2 tbsp garlic butter
1/4 cream or milk
Salt & pepper to taste


1 cup shredded cheese

Cooking Method

  1. Dice all your veggies and place in slow cooker along with leg of lamb. (optional, make a few slices into the lamb and insert some of the sliced garlic and fresh rosemary.
    Add stock, tomato paste and Worcestershire sauce.
  2. Cook on high for 6+ hours. (Meat will be cooked in 4, but it needs the extra time to become tender and falling off the bone)
  3. About half a hour before you meat is due to be ready, prep your mash potatoes and pre heat your oven at 180 degrees.
  4. Once the meat is done the leg bones should just pull out. Remove any bones and large pieces of fat. Use two forks to shred the meat. Add in frozen peas, BBQ sauce, and a little gravox to thicken the mixture. Mix well.
  5. Transfer lamb mixture  into oven proof dish and top with your mash potatoes and cheese. Bake until cheese is melted and golden brown, may take about 20 to 30 minutes.
  6. Enjoy!