Shepherd’s Pie

This low-carb shepherd’s pie is exactly what you need in the depths of a British winter. Dig in for victory!

Serves 4


  • 1 red onion, chopped
  • 2 sticks celery, chopped
  • 2 tbsp olive oil
  • 1 lb minced lamb
  • 2 tbsp tomato puree
  • 2 tsp Worcestershire sauce
  • 1 tsp ground cinnamon
  • 1 small bunch of parsley, chopped
  • 1 small bunch of thyme
  • 700g celeriac
  • 100g cheddar cheese, grated
  • 80ml double cream
  • 1 tbsp mascarpone cheese
  • ½ tsp grated nutmeg
  • Salt
  • Pepper


  1. Peel and chop the celeriac into 1 inch cubes and plunge into a pan of boiling water and boil for 20 minutes or until soft.
  2. Pre-heat the oven to 200 degrees C.
  3. Fry the onion and celery in olive oil until softened and slightly browned.
  4. Move the vegetables to the edge of the frying pan and add the lamb mince and brown.
  5. Work in the tomato puree until all the meat is incorporated then add the herbs and Worcestershire sauce.
  6. Season with salt and pepper.
  7. Drain the celeriac and return to the hot pan and mash.
  8. Stir in half of the grated cheese, the mascarpone cheese and double cream.
  9. Grate in the nutmeg and season with salt and pepper.
  10. Spread the lamb sauce in an 8 inch square dish or a 2lb loaf tin and layer the celeriac mash over. Top with the remaining grated cheese.
  11. Bake in the oven for 30 minutes or until browned.
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