Shepherd’s Pie

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When you’re in the mood for a meaty, savory comfort-food nothing comes close to Shepherd’s Pie


5 lb potatoes, peeled and quartered
1 can if evaporated milk
2 sticks of butter+ 3 tbsp for the sauce
Salt and ground black pepper
2 cans of mix vegetable drain
1 1/2 cups chopped onion
2 clove garlic, minced
3 cups ground/ minced lamb, beef, pork or chicken
2 1/2 cups of beef stock
2 tbsp finely chopped flat-leaf parsley
2 tbsp of Bajan green seasoning
4 cups grated Cheddar Cheese
2 tbsp lard


Heat the oven to 190°C/375 ° F/ Gas 5

Boil the potatoes until soft then drain into a colander. Place the potatoes, milk, and butter in the pan, return to the heat and mash.

Add in 2 cups of the cheese and fold in until butter and cheese have melted and you have a smooth and creamy paste. Season to taste and keep to one side.

Melt the lard or dripping in a large deep pan. Add the onion, garlic, green seasoning, and fry for 5 minutes.

Add the ground lamb, fresh or leftover to the onion mixture and cook, stirring constantly until all the meat is browned.

Add the stock, parsley, vegetables, and season with salt and pepper.

Cover with a lid and cook for 15 minutes, or until all liquid has dried out just leaving moisture.

Place half of the creamed potato into a deep foil pan or dish and cover with the meat sauce.

cover the meat sauce with the remainder of the potato. Sprinkle the remainder of grated cheese on top of the potato and bake in the heated oven for 30 – 35 mins until the surface is crisp and browned. Serve immediately.

Recipe Submitted by Good Old Bajan Cooking Group.

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