Jamesons’ Shepherd’s Pie

Yield: Serves 4-5

Recipe courtesy Jamesons Pubs

Photo by Ingrid Kuenzel


Pie Filling:

500 g ground beef

500 g ground lamb

1/4 cup (60 mL) olive oil

1 large red onion, diced

2 large carrots

3 celery sticks

2 garlic cloves, minced

1 tsp black pepper

2 tsp fresh rosemary

1 tsp seasoning salt

1/2 cup (120 mL) tomato paste

2 tsp beef base

Mashed Potatoes:

1.5 kg baby red potatoes

1 cup (240 mL) milk

2 sticks of butter

2 tsp minced garlic

1 tsp ground white pepper

2 tsp salt

1/4 cup (60 mL) olive oil

1/4 cup mozzarella cheese


  1. Cook the ground beef and ground lamb in a large skillet for about 10 minutes until browned.
  2. Sauté carrots, celery, onion, garlic, rosemary in olive oil in a separate pan for 5 minutes, seasoning with salt and pepper.
  3. Combine beef and lamb with vegetables in a large pot.
  4. Add tomato paste and beef base. Bring to a simmer for 45 minutes.
  5. Boil the potatoes until you can put a fork through without any force. Strain, then place in a mixing bowl and blend on a low speed for 2-3 minutes.
  6. Add the remaining ingredients and blend on medium speed for a few more minutes until there are no lumps.
  7. In a large baking pan, put an even layer of pie filling topped with mashed potatoes. Bake at 400º F for 10 minutes until golden brown.

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