Shepard's Pie

Shepard's Pie

This is a standard lunch item at British pubs. It was originally made with finely chopped leftover roast lamb (by the Head Chef of the British Embassy in Japan).

Ingredients: 2-4 servings

Ground lamb
450 g
Onion (minced)
Carrot (minced)
40 g
Garlic (minced)
1/2 clove
White flour
2 teaspoons
Cinnamon powder
a small amount
a pinch
Vegetable soup stock (or stock granules dissolved in water)
140 ml
Tomato purée
1 tablespoon
Worcestershire sauce
1 teaspoon
Olive oil
2 teaspoons
Salt, pepper
to taste
400 g
20 g
Leek (or Japanese leek)
Cheddar cheese
40 g


1. Heat olive oil in a large saucepan. Cook the minced onion and garlic.
2. Remove Step 1 to a plate. Cook the ground meat in the same pot and season with salt and pepper.
3. Return Step 1 to Step 2. Add the flour, cinnamon, and thyme. Pour in the soup stock and boil for 5-6 minutes.
4. Add the tomato purée and Worcestershire sauce to flavor.
5. Boil or steam the potatoes and remove the skins while still hot. Mash them and combine with the butter.
6. Place Step 4 into a heat-resistant dish. Top with Step 5. Cut the leek into 1 cm squares and scatter over the top of the pie with the shredded cheese. Bake for 10 minutes at 180°C.

Story Behind this Recipe

The British Embassy in Japan is holding a campaign for Japanese citizens to enjoy British cuisine firsthand. This campaign is called "Food is GREAT: A Taste of Britain."