HexClad’s shepherd’s Pie
HexClad’s shepherd’s Pie
Course: Main

Check out this delicious HexClad recipe.

Serves: 6
Cooks in: Preparation Time: 10 minutes , Cooking Time: 40 minutes
Difficulty: Medium


600g Lamb mince 

1 large onion finely chopped

2 carrots finely diced

1 sprig rosemary, finely chopped 

1tbsp tomato paste

1 tbsp flour 

150ml red wine

400ml chicken stock 

1 tbsp Worcestershire sauce 

150g frozen peas 

For the mash:

1kg Maris Piper potatoes, chopped into 2cm chunks 

100g salted butter 

75g cheddar cheese


  1. Preheat the oven 200 degrees c 
  2. Heat a 10 inch HexClad frying pan over a high heat 
  3. Fry the lamb mince for a few minutes until golden, season. Remove to a bowl. 
  4. Reduce to medium. Add the onion, carrot and rosemary. Season with salt. Cook, while stirring, for 5-8mins until the veg has softened
  5. Return the browned mince to the pan. Cook for 2 minutes 
  6. Stir in the tomato paste, cook for 30 seconds then sctter in the flour and cook for another minute
  7. Add the wine, let it bubble away for a minute to reduce by half 
  8. Add the stock and Worcestershire sauce. Simmer for around 25 minutes until you have a thick rich sauce. Add the peas for the last few minutes of simmering 
  9. Meanwhile, cook the potatoes to steam dry for a few minutes before returning the potatoes to the pan 
  10. Add the butter, mash until smooth. Season to taste
  11. Spoon the mashed potato, over the lamb in the skillet, spreading it evenly. Run a fork over the surface to fluff it up. Scatter over the grated cheese.
  12. Bake in a preheated oven for around 25 mins until golden and bubbly