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+ servings

Shepherd’s Pie

  • Prep Time
    10 MINS
  • Cook Time
    55 MINS
  • KCals 335
  • Carbs 46G
  • WW Points:
  • 8 Green
  • 7 Blue
  • 4 Purple
6 Servings


For the lamb base

  • 350 grams lean diced lamb all visible fat removed
  • 2 large carrots
  • 1 large onion
  • 1 large courgette
  • 100 grams green beans
  • 2 cloves garlic
  • 100 grams frozen peas
  • 1 lamb stock pot
  • 2 beef stock cubes
  • 2 tbsp tomato puree
  • low calorie cooking spray

For the creamy mashed potatoes

  • 1 kg potatoes see our recipe for Creamy Mashed Potatoes


  1. Preheat the oven to 180°C. Cut the diced lamb very finely, and chop the onion.
  2. Spray a large saucepan with low calorie cooking spray and brown the lamb for 5-6 minutes. Slice the carrots, chop the green beans and grate the courgette, and add to the saucepan along with the onion and garlic.

  3. Cook the veg for around 5 minutes until they have just started to soften. 

  4. Add the tomato puree, lamb stock pot and beef stock cubes. Cover with boiling water (around 900ml, depending on the size of your saucepan), mix thoroughly and pop a lid on. Cook for 25 minutes on a low heat, stirring occasionally to ensure it doesn't stick to the bottom.

  5. Meanwhile, cook the Creamy Mashed Potatoes from our recipe, making double the amount! The spring onions are optional.
  6. Remove the lid from the meat, add the frozen peas and leave to reduce on a high heat for around 5 minutes. 

  7. Pour the meat into a baking dish, top with the mashed potatoes, spray with low calorie cooking spray and place in the oven for 30 minutes until golden and crisp!