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 Spring Lamb Shepard’s Pie with Sweet Potato Crust



  • 1 Kilo of lamb mince
  • 1 Onion diced
  • 2 cloves of garlic
  • 2 leeks, trimmed, halved lengthways and finely diced
  • 2 Carrots, peeled and grated
  • 2tbl spoons of Worcestershire sauce
  • 1tbl spoon of tomato puree
  • 200ml chicken stock
  • 2 sprigs of rosemary, leaves only, chopped

Ingredients for Topping

  • 300g rooster potatoes
  • 300g sweet potatoes
  • 150g cheddar cheese
  • 100ml milk


  • Pre-heat oven to 180 degrees. Place a large wide frying pan on the stove, add a dash of oil, fry the lamb mince in batches until golden brown, then place in a colander to cool and drain.
  • Put a little more oil in pan and cook onions, leeks, carrots and garlic until soft (about five minutes).
  • Return the mince to the pan with the vegetables and add red wine, boil for a few minutes to burn off alcohol, add the chicken stock, Worcestershire sauce, tomato paste, rosemary and gently simmer for 15 mins – season to taste.

Method for Topping

  • Bake the potatoes for 30-40 mins until soft, cut in half and scrape out the flesh. Mash with the butter and half of the cheese, season with salt and pepper.
  • Put the lamb mince into a casserole dish and top with the sweet potato mash, sprinkle with the remaining cheese. Bake for 15-20 minutes until golden brown.

Chef's Tips

  • Serve with some peas, butter and mint
  • You can also make this recipe with beef mince to make cottage pie


The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie