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Photo of Shepherd's pie by WW

Shepherd's pie

7 - 9
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min
Enjoy a hearty, country-style serving of this ever-popular lamb pie topped with fluffy mashed potatoes and melted cheese


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 medium, finely chopped


1 stick(s), thinly sliced

Lean lamb mince

400 g

Fresh rosemary

2 tsp, chopped

Beef stock

1 cup(s), (250ml)

Canned diced tomatoes

400 g


500 g, (coliban), peeled, chopped

Frozen green peas

180 g

Skim milk

¼ cup(s), (60ml)

Reduced fat oil spread

2 tsp

Grated parmesan cheese

¼ cup(s), (20g)


  1. Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened.
  2. Add lamb and cook, breaking up any lumps, for 3–5 minutes or until browned. Add rosemary, stock and tomatoes and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until sauce has thickened. Add peas and cook for 2 minutes or until heated through.
  3. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave potatoes until tender. Drain. Mash potatoes in a large bowl with milk and spread until smooth. Season with salt and freshly ground black pepper.
  4. Spoon lamb mixture into a 1L (4-cup) capacity ovenproof dish. Top with mash and sprinkle with parmesan. Bake for 20–25 minutes or until golden. Serve.


SERVING SUGGESTION: Steamed broccoli and green beans.