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Shepherd’s pie

Mixed green salad


Total: 45 min


10 min


35 min


4 servings
  • 400 g Ground lamb
  • 4 potato
  • 4 Carrots
  • 1 Onions
  • 300 g mesclun
  • 120 g Grated cheese
  • 2 tablespoon Wheat flour (patent)
  • 1 tablespoon Butter
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 4 pinch Salt
  • 4 pinch Pepper
  • 200 mL Beef broth


  • Preheat the oven to 375 °F.
  • Peel the potatoes and dice them up.
  • Peel the carrot and slice it thinly.
  • Peel the onion and chop it up finely.
  • Boil a large quantity of salted water in a pot.
  • Cook the potatoes for 15 minutes.
  • Drain them and mash them with a press.
  • Add the butter, half of the onion and cheese.
  • Add salt and pepper and set aside.
  • In a frying-pan, heat 1 tablespoon of olive oil and fry the rest of the onion and the carrot until soft.
  • Add the chopped lamb and let brown.
  • Pour in the flour while stirring. Pour in the broth.
  • Bring to a boil, lower the heat and let it simmer for 5 minutes.
  • Spread the meat mixture in an oven plate and cover with the mashed potato.
  • Sprinkle with the rest of the grated cheese.
  • Cook in the oven for 20 minutes.
  • Meanwhile, wash and drain the mixed greens.
  • In a salad bowl, mix 2 tablespoons of olive oil and 1 teaspoon of balsamic vinegar. Add salt and pepper.
  • Serve the Shepherd’s pie still hot with the mixed green salad.

Recipe tips

  • No food is forbidden! By itself, no food is good or bad, it is all a question of variety and balance.