Karl Franklin holding a small shepherd's pie in a green field Karl Franklin holding a small shepherd's pie in a green field

Karl Franklin's Shepherd's Pie

prep time
20 mins

cook time
1 hour

6 people


  • 675g lean lamb mince
  • 1 tablespoon sunflower oil
  • 1 medium onion, peeled and finely chopped
  • 1 large carrot, peeled and finely chopped
  • 100g green peas
  • 2 tablespoons plain flour
  • 2 tablespoons tomato ketchup
  • 2 teaspoons yeast extract
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons freshly chopped rosemary
  • 1 lamb stock cube, crumbled
  • 400ml boiling water
  • For the topping:

  • 675g floury potatoes, peeled and cut into medium chunks
  • 100ml milk or single cream
  • 50g butter
  • 75g grated Cheddar


  1. Heat the oil in a large pan and cook the onion and carrot until soft but not coloured. 
  2. Add the mince and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil. Stir in the peas. 
  3. Stir in the flour and cook for 1-2 minutes, then add the ketchup, yeast extract, Worcestershire sauce, rosemary, lamb stock cube and water. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes. 
  4. Meanwhile prepare the potatoes for the topping. Place the potatoes in a large saucepan and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes. Drain the mash together with the milk or cream and butter. Season and stir in the cheese. 
  5. Preheat the oven to 160-170°C fan, 180-190°C, gas mark 4-5. 
  6. Spoon the meat filling into individual ovenproof dishes and pipe or spread the surface with the potato mixture. Run a fork across the top of the mash. Bake uncovered for 30 minutes, or until the top is brown.