Shepherd's pie

Shepherd’s pie: A five star recipe. Image: Red Carnation Hotel Collection.

Shepherd’s pie – A recipe for special occasions

Try our Shepherd’s Pie recipe that is a little more sophisticated than the dish you normally associate with this name.

Shepherd's pie

Shepherd’s pie: A five star recipe. Image: Red Carnation Hotel Collection.

Good things take time. That is certainly true of this Shepherd’s Pie recipe. This recipe transforms this old favourite into a five star lip-smackingly delicious meal. Best kept for those special occasions or when you are having guests over who you want to impress.

This Shepherd’s Pie recipe is a favourite on the menu at Summer Lodge which is part of the Red Carnation Hotel Collection. Executive Head Chef Steven Titman uses two different lamb cuts in this dish which is his signature dish. The one is a roast loin of Dorset lamb and the other is braised shoulder ‘shepherd’s pie’ with savoy cabbage and rosemary jus.

Although we call this recipe Shepherd’s Pie it’s a little more sophisticated than the dish you normally associate with that name. So, if you want to put your culinary skills to the test, this is the recipe to try out.

Let us know in the comments of this recipe if you have tried this amazing dish.

Shepherd’s pie recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • Equipment
  • 1 Isi cream whipper (with 2 x gas cartridges)

  • metal rings

  • butchers string

  • mandolin

  • Braised shoulder of lamb
  • 1 lamb shoulder (de-boned and trimmed)

  • 2 onions, 1 chopped and 1 finely diced

  • 2 carrots, 1 chopped and 1 finely diced

  • 3 cloves garlic

  • 1 tablespoon tomato purée

  • 100 ml tomato juice

  • 200 ml red wine

  • 500 ml lamb or chicken stock

  • ½ celeriac, finely diced

  • 1 swede, finely diced

  • Potato ring
  • 2 large Maris Piper potatoes

  • potato foam

  • 300 g potato purée

  • 75 ml milk

  • 100 g cream

  • 50 g butter

  • salt and freshly milled black pepper

  • Roast loin of lamb
  • 2 x 200 g lamb loins

  • Rosemary jus
  • 2 sprigs rosemary finely chopped

  • Savoy cabbage
  • 6 rashers streaky bacon, cut into lardons

  • ½ onion, finely chopped

  • ½ savoy cabbage, shredded


  • Season the lamb shoulder and sear in a hot frying pan. Place the lamb in a deep casserole dish. In the same frying pan add the chopped onions, carrots and garlic and cook for 3 minutes.
  • Add the tomato puree and cook for a further 2 minutes, then add the tomato juice, red wine and stock. Bring to the boil and pour over the shoulder.
  • Cover the dish and place in a slow oven (140°C) and braise for 5 to 6 hours until the shoulder is falling apart.
  • Remove the shoulder, allow to cool a little and flake the meat or roughly chop.
  • Meanwhile, strain the cooking juice and reduce in a saucepan until well flavoured and it has a sauce consistency.
  • In a clean saucepan cook the diced carrot, onion, celeriac and swede until soft (but not pureed).
  • Add the diced shoulder and continue to cook on low heat. Add a little of the sauce to bind the lamb and vegetables together. Save the rest of the sauce to one side.
  • Thinly slice the potato lengthways with a mandolin. Wrap a length of greaseproof paper around a metal ring and then carefully arrange the potato slices onto it, securing with a piece of string.
  • Deep fry until golden brown. As the potato cooks the ring and paper should fall away allowing the potato to cook evenly on both sides whilst maintaining its shape. Drain on a piece of kitchen towel.
  • Gently heat up the potato purée with the milk, cream and butter. Season to taste. When the potato has the consistency of whipping cream place in a cream whipper and charge with the gas.
  • To serve
  • Season and sear the loins in a hot pan and roast for approximately 7 minutes, turning halfway through the cooking. Remove from the oven and allow to rest.
  • In a hot pan add the bacon and chopped onion and cook until the onions are soft. Add the shredded cabbage and cook for a further 2 minutes.
  • Place the potato ring onto the plate and half fill with the shepherd’s pie (a ramekin can be used if the potato rings are not made).
  • Arrange the cabbage in front of the shepherd’s pie and place 3 slices of lamb on top.
  • Finally, place the potato foam on top of the shoulder mix.
  • Add the chopped rosemary to the sauce and spoon a little of the jus around the lamb.


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