Shepherd’s pie

Tender minced lamb slow-cooked in red wine then covered with our creamy mashed potato and a crunchy topping. Stunning!

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  • ingredients
  • nutritionals
  • how to cook
  • a bit on the side
  • reviews
  • Ingredients

    Potatoes, lamb (26%), carrots, onions, fresh cream (milk), red wine, celery, butter (milk), lamb stock (lamb meat, water, yeast extract, sugar, cornflour, onion concentrate, salt, rosemary oil, thyme oil), cornflour, breadcrumbs (wheat flour, yeast, salt, colours: plain caramel and paprika extract, turmeric extract, sunflower oil, sugar), pasteurised free-range egg yolk, tomato purée, beef stock (British beef, yeast extract, salt, tomato purée, molasses, lemon juice concentrate, onion powder), red wine stock (red wine concentrate, water, yeast extract, dried potato, salt, sugar, dried onion, sunflower oil, black pepper, thyme oil), rapeseed oil, beef gelatine, garlic purée, fresh parsley, salt, Dijon mustard (water, mustard seeds, vinegar, salt), rosemary, veg stock (dried onion, dried leek, salt, sugar, sunflower oil, turmeric, black pepper) thyme, black pepper, white pepper, ground bay leaf, ground star anise.

    WARNING: Although we do our very best to take out all the bones, some may remain.

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • Typical valuesper 100g *per 1/2 Pack *
    Energy489kJ/117kcal1588kJ/379kcal
    Fat5.1g16.7g
    (of which saturates)2.7g8.7g
    Carbohydrate10.5g34.0g
    (of which sugars)0.4g1.3g
    Protein6.8g22.0g
    Salt0.59g1.92g

    *Typical values as sold.

    Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website. Please always check the sleeve found on your dish for the most up to date information.

  • How to cook

    This recipe is made with some raw ingredients and isn’t suitable for microwaving, so please follow these cooking instructions carefully.

    1. Preheat your oven to 200°C/180°C fan/ gas mark 6.

    2. Remove the film but leave the shepherd’s pie in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes. If using a gas oven, cook for an extra 5 minutes.

    3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

    *Our wooden trays are designed for the oven, just make sure they don’t touch the element or gas flame.

    Serve it with...

    Delicious with seasonal vegetables

  • Beef tomatoes, fresh basil and aged balsamic salad

    (Serves 2)

    2 ripe beef tomatoes, sliced
    A handful of fresh basil leaves
    2 tsp balsamic vinegar (preferably aged)
    2 tsp olive oil
    Salt and freshly ground pepper

    1. Arrange the slices of tomato on a plate and layer with basil leaves.

    2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.


    Something to drink?

    You can’t go wrong here with a good glass of fruity red wine. A bordeaux or rioja would be perfect. British pale ales are lovely with this, too.

  • Reviews

    Here's a taste of what people are saying about our Shepherd’s pie.

    > Click here to tell us what you think


    “Great first meal. Shepherds Pie
    Thanks Charlie,
    I’ll be back to Waitrose for more”

    Mr Bob Grace


    07/12/13

Beef tomatoes, fresh basil and aged balsamic salad

(Serves 2)

2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper

1. Arrange the slices of tomato on a plate and layer with basil leaves.

2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham's Spinach & Ricotta Cannelloni.