Shepherd's Pie and lamb titbits

Sean Kelly

Sean Kelly

1st August 2017
Sean Kelly

Shepherd's Pie and lamb titbits

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Shepherd's Pie and lamb titbits recipe below as tried and tested by our professional chefs. Everyone loves a good Shepherd's Pie recipe! We serve ours at The Lovat, Loch Ness with lamb 'titbits' and a glass of Chamuyo Malbec, 2010, Mendoza Vineyards, Argentina. Serves: 4


  • Shepherd’s pie
  • 150g minced Scottish lamb
  • 1 chopped shallot
  • 10g diced carrot
  • 100g lamb stock
  • Mashed potato
  • 10g butter
  • 8g tomato paste
  • Lamb titbits
  • 200g Scottish lamb shoulder
  • 2 chopped garlic cloves
  • 3g chopped rosemary
  • 3g chopped thyme
  • 100g Scottish lamb sweetbreads, soaked in water for 24hrs
  • 20g butter
  • Best end of Scottish lamb
  • 1 chopped garlic clove
  • 3g chopped rosemary
  • 3g chopped thyme
  • 20g butter
  • Pea purée
  • 100g frozen peas
  • 4 mint leaves
  • Enough water to cover


Chef’s tip:
Roll the shoulder in cling film very tight to get the cylindrical shape then leave in the fridge overnight
For the Shepherd's Pie…
Sweat the shallots in butter, add the mince and brown then add the tomato paste and stock and cook for 10mins.
Add the carrots and cook for a further 10mins, pour into a dish and pipe hot mash on top
For the shoulder…
Spread garlic and herbs over the shoulder and cook in a pressure cooker for 1 hour. Allow to cool then shape into a cylinder, cut into 4 then pan fry
For the sweetbreads…
Cover with fresh water and bring to the boil. Chill then remove the fine membrane and coat in plain flour and cook in butter until golden
For the best end…
Season on the lamb then pan fry in butter with the garlic and herbs, keeping the lamb pink
For purée…
Bring the water to the boil with the mint leaves
Add the frozen peas
Bring back to the boil, strain – reserving the liquid
Blitz the peas adding reserved liquid as required to obtain a smooth purée
Season to taste
For service…
Spread the pea purée and arrange the Shepherd’s Pie and lamb titbits on a hot plate. At Station Road, we serve the Shepherd’s Pie in a potato basket

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.