The Ivy shepherd’s pie

Gary Lee

Gary Lee

24th March 2016

The Ivy shepherd’s pie

The Ivy shepherd’s pie


  • 200g lean rib of beef mince
  • 200g lean lamb mince
  • 4 shallots, peeled and finely chopped
  • 150g button mushrooms, brushed off and finely chopped
  • 2 medium sized carrots, peeled and finely chopped
  • 3 sprigs fresh thyme, leaves removed
  • 3 sprigs fresh oregano, leaves removed and chopped
  • 150ml (approx. 1 glass) red wine
  • 2 tbsp Worcestershire sauce
  • ½ tin (200g) chopped tomatoes
  • 300ml veal stock (you can buy veal stock from good quality supermarkets. If you can’t find it, you can use beef or chicken stock)
  • 1 tbsp tomato purée
  • Sunflower oil for frying
  • Maldon salt flakes & freshly ground black pepper
  • For the topping:
  • 1kg King Edwards or Maris Piper (preferably)
  • 50g unsalted butter
  • Maldon salt flakes & ground white pepper


Serves 6

Lightly oil both the lamb and beef mince. Heat a frying pan until smoking and cook the meat, mixing continuously, for about 5 minutes until the meat is a light brown colour. Pour off the excess liquid and put in a dish to one side until the rest of the ingredients are ready.

In the same pan, heat a little oil and gently sweat the shallots, thyme, button mushrooms and carrots for about 8 minutes. Add the mince and mix in the tomato purée and cook for about 5 minutes; then add the chopped tomatoes, red wine and reduce for about 10 minutes. Add the Worcestershire sauce and stock. Bring to the boil and simmer for 30 minutes. Season with salt and pepper; add more Worcestershire sauce if required and then the oregano. Keep to one side.

Preheat the oven to 180°C / gas mark 4.

Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for around 15 minutes until soft; then drain and return to the pan over a gentle heat to remove any excess moisture. Using an old-fashioned masher or a potato ricer, thoroughly mash the potatoes and mix them with butter and season to taste.

To assemble and serve, put the meat mixture into an oven proof dish. Top with the mashed potato (you can pipe this if you have the time), put into the oven and bake for around 30 minutes. It should turn a nice golden colour.

We serve with buttered peas and carrots at The Ivy.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you