We hope you enjoyed our review of The Ivy’s Shepherd’s pie, a recipe found in London The Cookbook by Cara Frost-Sharratt. As luck would have it, I have the amazing pleasure of also giving you a copy of the recipe (you can also win a copy of the book here) right here.

The Ivy’s Shepherd’s pie - picture credit to David Munns

The Ivy’s famous Shepherd’s pie – Photo Credit: David Munns

Serves 6


  • 200g (7oz) lean rib of beef, minced (ground)
  • 200g (70z) lean lamb, minced (ground)
  • 2 shallots, peeled and finely chopped
  • 100g (3 and a 1/2 oz) button mushrooms, brushed off and finely chopped
  • 1 medium carrot, finely chopped
  • 3 sprigs of fresh thyme, leaves removed
  • 1 tbsp of tomato paste
  • 200g (70z) canned chopped tomatoes
  • 100ml (1/2 cup) of red wine
  • 1 tbsp plain flour (all-purpose)
  • 2 tbsp Worcestershire sauce
  • 300ml (1 and a 1/4 cups) veal stock (if not available, use beef or chicken stock)
  • 3 sprigs of fresh oregano, leaves removed and chopped
  • Sunflower oil for frying
  • Salt and freshly ground black pepper, to season

For the topping:

  • 1kg (2lbs) King Edward, Maris Piper or russet potatoes
  • 50g (1/4 cup) unsalted butter
  • salt and white pepper, to season


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

In the same pan, heat a little oil and gently sweat the shallots, mushrooms, carrots and thyme for about 8 minutes. Add the mince and tomato paste and cook for about 5 minutes. Add the chopped tomatoes and red wine and reduce for about 10 minutes. Add the flour and mix thoroughly. Add the Worcestershire sauce and stock, bring to the boil and simmer for 30 minutes.

Season, add more Worcestershire sauce if required, and then add the oregano. Stir, remove from the heat and keep to one side. Preheat the oven to 180ºc (350ºF).

For the topping, peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for around 15 minutes until soft. Drain and return to the pan over a gentle heat to remove any excess moisture. Using a potato masher or ricer, thoroughly mash the potatoes, mix with butter and season to taste.

Spoon the meat into an ovenproof dish, or divide equally between 6 individual dishes. Top with the mashed potato (you can pipe this if you like) and bake in the oven for about 30 minutes. It should turn a nice golden colour.

The Ivy serve this with buttered peas and carrots.

We’d love to see your creations of The Ivy’s Shepherd’s Pie- share with us @anythinggoesl and @quartocooks

This recipe is from London The Cookbook, by Cara Frost-Sharratt, published by Frances Lincoln, an imprint of The Quarto Group

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