Bubble and Squeak Shepherd's Pie

Number of Portions
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- 1.4 kg minced lamb
- 450 grams onions, chopped
- 300 grams diced carrots
- 300 grams peas
- 15 grams Mixed Herbs
- 40 grams plain flour
- 750 ml beef stock
- 25 grams tomato paste
- 1 kg potatoes, peeled and diced
- 500 grams cooked sliced cabbage
- 100 grams butter or margarine
- Ground Black Pepper to taste
- Sea Salt to taste


Pre-heat the oven to 200°C; / Gas mark 6.

Bring a large pan of water to boil, add the potatoes and boil until tender.

Heat a large pan and brown the mince with the onion and the carrots into. Stir in the Schwartz for Chef Mixed Herbs and flour. Blend in the stock. Add the tomato paste and peas. Bring to the boil, stirring.

Mash the potatoes with the butter, stir in the cooked sliced cabbage and season with the Schwartz for Chef Ground Black Pepper and Sea Salt.

Transfer the meat mixture to an ovenproof dish, top with the bubble and squeak and oven bake for 30-40 minutes, until golden.

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