The Ultimate Sous Vide Shepherd’s Pie Recipe

We’ve teamed up with to bring you the ultimate sous vide Shepherd’s Pie recipe!
Shepherd’s Pie is a classic winter warmer and a family favourite. Great comfort food, this is a wonderful meal for the colder months. It is easy to make, and once cooked can be frozen, making it a great dish for batch cooking.

Most people will add their own twist to a Shepherd’s Pie and there are lots of different variations. This recipe is nice and simple, but full of flavour, and is sure to go down a treat.

Serves: 4

Cooking Time: 2 hours


1 tablespoon of olive oil

1 large onion

2-3 medium carrots

2 sticks of celery

2 cloves of garlic

A bunch of fresh rosemary

Worcester sauce

1 x 400g tin of chopped tomatoes

500g minced lamb

250ml lamb or vegetable stock

900g potatoes

85g butter


Salt and pepper


Heat a large saucepan on a medium heat, and add the olive oil. Peel and finely chop the garlic, carrots, onion, and celery. Pick the leaves off the rosemary. Add the garlic, carrots, onion, celery and rosemary to the saucepan and stir for 8- 10 minutes, or until the veg is soft.

Turn up the heat, and add the minced lamb. Brown the mince for around 10 minutes, stirring occasionally, and then tip off any excess fat.

Add the tin of tomatoes, stock, and a few big glugs of Worcester sauce. Season with salt and pepper, and bring to a simmer. Cover and cook for 40 mins to 1 hour.

To make the mash, peel and chop the potatoes, and boil in salted water for about 10 mins, until tender. Add the butter and a splash of milk and mash together.

Preheat the oven to 200C/180C fan assisted/Gas mark 6.

Pour the lamb mixture into a large oven proof dish, and spoon the mash over the top. Ruffle the surface with a fork, drizzle with a little olive oil, and bake in the oven until the top is golden brown (check after 20 mins).

As an optional step, you can add grated cheese to the top of the pie before baking in the oven.

Once the top has turned golden, remove from the oven and leave to stand for 5 minutes before serving.

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