Sheppards Pie



For the filling

25 g of butter
2 large onions 
1 clove of garlic, finely chopped
100 g of carrots, finely sliced
500 g of minced lamb
½ tsp of cinnamon
1 tsp of thyme
1 tbls of flour
300 ml lamb, beef or vegetable stock
1 tbls of tomato purée

For the crust

1 kg of floury potatoes
50 g of butter
black pepper
2 medium-sized leeks cut into 1cm slices and blanched
50 g of mature sheep’s cheese, grated from Wezenspyk or De Waddel


A delicious casserole prepared at 175°C

Heat the butter in a pan and fry the onions, garlic and carrots. Remove the vegetables and set them aside. Turn up the heat and fry the minced lamb, adding some butter if necessary, add salt, pepper, cinnamon, thyme and flour; lastly add the vegetables you set aside earlier. Then add the stock little by little until thickened. Add the tomato purée and leave to simmer for half an hour. 

Boil the potatoes for 25 minutes until soft or steam cook them. To do this put a steaming basket in the pan and leave to steam until soft. Mash the potatoes. Add butter, making sure you get a firm mash. Season to taste with pepper and salt. Blanch the leeks. 

Put the minced lamb into an oven dish and cover it with the mashed potatoes, then add the leek and finally sprinkle the cheese on top. Bake for 35 minutes. Make sure you get a nice crispy crust on top but don't let it burn.


Logo_annette-van-ruitenburg 2015 A 


Recipes from Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden

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