Shepherd’s Pie served with Stir Fried Kale

[dropcap letter=”W”]e challenged blogger, writer, recipe developer and taster, Jo Brigdale to create a brand new menu to help us feel warm, cosy and comfortably full for the cooler season. We had a great response to her starter Wild Mushroom Soup and in her second guest post, Jo shares a step by step guide to make Shepherd’s Pie served with Stir Fried Kale.

This is traditional shepherd’s pie with a twist of seasonal swede added to the mashed potato topping. I served it with kale which is also in season as it cuts through the sweetness and is really good for you. The shepherd’s pie is packed full of vegetables allowing you to make use of your roast lamb Sunday leftovers and help them go a bit further. This would be perfect served on Bonfire night while you keep warm in your Hotter boots and watch the fireworks.

Ingredients (serves 4-6)

For the meat filling

* 1 tablespoon of British mild rapeseed oil

* 2-3 onions, peeled and chopped finely

* 2-3 leeks, washed and chopped finely

* 2-3 carrots, peeled and chopped into small cubes

* 2 garlic cloves, peeled and chopped finely

* 400g leftover roast lamb, shredded (or 400g lamb mince if you do not have any leftover lamb)

* 500ml lamb or chicken stock

* 1 tablespoon Worcestershire Sauce

* 1 tablespoon tomato purée

* 2 teaspoons of dried mixed herbs

* Salt and pepper, to taste


For the mashed potato/swede topping

* 800g approx. Maris Piper potatoes (unpeeled weight), peeled and chopped into chunks

* 500g approx. Swede (unpeeled weight), peeled and chopped into chunks

* 50ml whole milk

* 80g British unsalted butter

* Small pinch of ground nutmeg

* Salt and pepper, to taste


For the kale

* 1 tablespoon British mild rapeseed oil

* 25g British unsalted butter

* 800g kale, washed

* 1 garlic clove, peeled and finely chopped

* 1 tablespoon red wine vinegar

* 1 tablespoon water

* Salt and pepper, to taste


  1. Preheat oven to 180 degrees C. Put the oil into an oven proof pan with a lid and allow to heat up. Add in the onions, leeks and carrots and fry gently until softened. This usually takes 5-10 minutes. Once the vegetables are softened, add in the garlic and fry for a couple of minutes. Step 1
  2. Next, add in the leftover lamb or lamb mince (if using) and fry until the mince is browned. (Skip this bit if using leftover lamb) Add in the stock, Worcestershire Sauce, tomato purée, dried herbs and salt and pepper. Give it a stir, put a lid on and place in the oven for about an hour until sauce has thickened. Allow to cool completely then put in the Shepherd’s Pie serving dish and leave in the fridge for a couple of hours or overnight if preferred. (Cover with cling film if leaving overnight)Step 2
  3. Meanwhile, boil the potatoes and swede together until tender. Once cooked, drain and mash until smooth. Step 3 (2)
  4. Heat up the milk and butter in pan until warmed though. Stir through the mashed potatoes and swede. Season to taste and add in the nutmeg. Allow to cool completely.
  5. Using a palette knife or a spatula, carefully spread the cooled mashed potato and swede over the cold lamb mixture in an even layer. Poke the palette knife or a fork into the mashed potato and swede layer to create more texture and allow for more crispness once cooked. Place in an oven preheated to 180 degrees C and cook for about an hour and a half until golden brown and bubbling.Step 5
  6. Near the end of the shepherd’s pie cooking time, gently heat up the oil and butter in a non-stick pan with a lid then add in the garlic, kale and red wine vinegar. Fry for a couple of minutes then add in the water. Stir again then place the lid on allowing kale to steam for a few minutes, stirring occasionally. Once tender, serve alongside the shepherd’s pie. Step 6 (2)
  7. Serve the shepherd’s pie and the kale with a glass of red wine and a warm fire or outside while watching the fireworks.


About Jo…

Jo Brigdale our creative chef.

Jo Brigdale our creative chef.

Super cake for a super hero!

Super cake for a super hero!

Jo Brigdale, from blog, is a freelance food writer, recipe developer and tester, social media consultant and professional blogger.

She has a passion for making and eating simple and easy food that fits into a busy lifestyle. When she’s not in the kitchen she’s a busy mum to sons Thomas and Daniel and also runs parenting blog …. and here’s a sneaky peak at the birthday cake she recently made for super-hero loving son!

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