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Shepherd’s Pie with Root Mash

Add some Bisto Gravy to browned minced lamb or beef and top with root vegtables for a tasty Shepherd’s pie.

Prep Time: 25 mins
Cooking Time: 30 mins
Serves: 10
Serving Size: 338g


  • 700g lean minced lamb or beef
  • 600ml Bisto Gravy
  • 900g potatoes, peeled and quartered
  • 200g carrots, peeled and chopped
  • 500g swede, peeled and chopped
  • 4tbls milk
  • 25g butter or margarine
  • 50g grated cheddar cheese, optional


  1. Place the mince into a large fry pan and gently dry fry until the meat is browned,
  2. Pour the Bisto gravy over the mince and mix well. Simmer gently for 15 minutes.
  3. Meanwhile, place the potatoes, carrots and swede into a large pan with lid, bring to the boil and then simmer gently until cooked. Drain and mash with milk and butter and then set aside.
  4. Transfer the Shepherd's pie filling into a serving dish then spread the mashed root vegetables evenly over the shepherd's pie mixture and sprinkle over the grated cheese if using.
  5. Bake 190°C/375°F/Gas Mark 5 for 35 or minutes until the topping is golden brown.
  6. Serve with fresh seasonal vegetables

Additional Tips

For a vegetarian alternative subsitute the minced lamb or beef for Quorn Mince.