Shepherd's pie from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts (page 158) by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on October 05, 2015

    This recipe makes an exceptionally tasty classic shepherd's pie. It does not call for thickening the ragu, but instead boiling it down; as usual, I was too impatient to reduce it enough, which resulted in slightly soupy pie. The pie was still good, and because I think I'd like more sauce than the recipe would have made as written, next time I'll thicken it a bit after some reduction to concentrate flavors.

  • Varundel on April 04, 2015

    One of my partner's favourite dishes and this is a great classic version. Buttery mash with a hint of cheese and a nice rich ragu sauce.

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Reviews about this recipe

  • Tea and Scones

    Making Shepherd’s pie has been a favorite dish in our ‘cottage’ for a long time. I make it like my Mom made it. Now I have a better recipe. We loved how the flavors all came together for a spicy meal.

    Full review
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