
Shepard’s Pie is one of my all-time favourite recipes. We used to have it all the time for dinner when I was younger, and there was nothing better than coming in the door from school and into a warm kitchen to a piping hot casserole dish of Shepard’s Pie. You don’t see people make it as much anymore as people are moving away from traditional food in favour of exotic foreign dishes, but I think that’s their loss. This is one of the best, comforting and wholesome dishes in existence.

The beans may sounds really weird if you haven’t already tried them. But trust me, adding baked beans to a Shepard’s Pie will be the best decision you ever make and you will never look back. My mum used always add a tin of beans to her Shepard’s Pie when we were small kids, but as we got older we wouldn’t let her make it without the layer of beans. As well as tasting delicious, they add more protein and fibre to your meal too.

Ingredients:
Potato layer
7-8 large potatoes (local)
2 tbsp butter
Bean layer:
1 tin canelli beans
1/2 tin chopped tomatoes
2 cloves garlic
1 tbsp honey
Lamb layer:
1lb mince lamb
2 carrots
2 sticks celery
1 large onion
2 cloves garlic
1 beef stock cube
1 tbsp tomato paste
- Boil the potatoes for about 15 to 20 minute, until cooked through and soft. Peel and mash with the butter and a little salt and pepper until all is soft and well combined. Don’t over mash or it will lose it’s fluffiness!
- For the beans… Crush the garlic and fry for a minute in some oil in a saucepan, add the tomatoes, beans and honey and let simmer away for about 10-15 minutes. Season with salt and pepper.
- For the meat.. Grate the carrots and celery. Finely chop the onion and garlic. Fry them all together in some olive oil for about 10-15 minutes until totally soft. Add the lamb mince and cook for another 10-15 minutes, stirring frequently to ensure it’s browned all over. Pop your stock cube into a mug of boiling water, when dissolved stir into your meat mix. Add in the tomato paste too. Season with salt and pepper.
- Get your casserole dish out, line with a smear of butter. Layer in the cooked lamb mix, then layer in the beans then top with the mashed potato. Make a wave pattern with a fork on the potato, top with a little more butter. Cook in an oven preheated to 180C for about 40 minutes.
- Serve with buttery peas and eat straight away!
This freezes perfectly, I often make a big dish of it and then portion up the pieces so I can have individual meals quickly during the week. You could add in herbs too, in fact I had parsley but forgot to add it in! Not necessary though.







I love Shepherd’s pie but I’ve never had it with the baked beans! Must give it a try!
Oh definitely add them in… Sounds weird and wrong, but once you try them you’ll never look back π A match made in comfort heaven!
I’ll let you know how it goes! I’ll be making Shepherd’s pie frequently now that it’s Autumn again!
Great, I look forward to hearing how you get on! It’s the perfect cold-weather dish π
This looks wonderful. Your potato topping is pretty. But I especially love that you can mix up the ingredients in Shepherd’s pie to make it your own.
Definitely, it’s a recipe that every family has their own variation of. You could throw in whatever veggies you like if you want to use up whats in your fridge π
Now you are talking my language Emma – this looks ‘comfy’…!!!
It’s the best, honestly I’m making another this week. You have to add the beans though, it’s a life changing discovery π
I’m totally sold!!!!
Love the bean layer. I love pies like this, with a nice crispy top and heat and taste below.
Thanks Conor, beans make everything better π I’m loving the excuse to make loads of comforting dishes like this now that winter is upon us.