Show-stopping Shepherd’s Pie
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Cook time: 
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Serves: 6
Everyone’s favourite is given a flavour-packed punch with the addition of anchovies. But if you’re not an anchovy fan, feel free to leave them out – it’ll still taste great!
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 1 garlic clove, chopped
  • 2 stalks rosemary, leaves picked and chopped
  • 4 tinned anchovy fillets, chopped (optional)
  • 500g lamb mince
  • 2 tbsp tomato purée
  • 400ml stock
  • 1 tbsp Worcestershire sauce
  • 150g frozen garden peas
  • 2 x 109g Idahoan Classic Perfect Mash
  1. Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.
  2. Preheat the oven to 200°C, 180°C fan, Gas Mark 6. Meanwhile, prepare the Idahoan Classic Perfect Mash to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.
  3. TIP: For a speedier alternative, why not just spoon Idahoan Classic Perfect Mash over some leftover Bolognese sauce before baking in the oven.
Recipe by Perfect Mash - Idahoan Foods LLC at