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Shepherd’s Pie – with a Thermomix

Shepherds pie in a pyrex dish with a portion removed showing the inside.

Today, we’re diving into a beloved classic with a modern twist. Shepherd’s Pie cooked effortlessly in the Thermomix. This recipe simplifies the cooking process and infuses every bite with incredible flavour. Ready to impress your taste buds (and Family)?

The history of Shepherd’s Pie

Want to know where it came from? Shepherd’s Pie is a dish steeped in culinary history. It offers more than just comfort on a plate; it carries a tale that spans centuries. The name “Shepherd’s Pie” itself is a nod to the pastoral life, originating from the United Kingdom and Ireland. This hearty dish was conceived in the 18th century as a means for frugal shepherds to utilize leftover roasted meat. The pie’s filling was traditionally made from minced lamb or mutton (hence the name “Shepherd’s Pie”), as these were meats commonly associated with shepherds. The topping of mashed potatoes, which was introduced later as potatoes became a staple crop in Europe, was both an economical and practical choice, serving as a delicious crust.

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Over time, Shepherd’s Pie has evolved from its humble beginnings into a beloved comfort food across the globe. Variations now include using different types of meat, such as beef (often called “Cottage Pie” when made with beef), and incorporating a range of vegetables and seasonings to suit modern palates. Yet, despite these variations, the essence of Shepherd’s Pie remains the same. A hearty, comforting dish that makes the most of simple, available ingredients.

Our take on Shepherd’s Pie

In crafting this Shepherd’s Pie recipe, I was inspired by the chorus of voices from our Facebook community, echoing a desire to harness the full potential of your Thermomix. True to that aspiration, I decided to create this recipe using each component of your culinary wizard. From sautéing to steaming, this recipe is designed to showcase the multifaceted talents of your Thermomix, turning cooking into a seamless one-appliance recipe.

But here’s the twist – I understand the art of cooking is as much about flexibility as it is about precision. For those who prefer a traditional touch or simply want to mix things up, making the mash separately is perfectly fine. As I always say you’re the boss of your own kitchen. Feel free to adapt it to suit you.

Shepherd’s Pie – with a Thermomix

5 from 3 votes

5 stars tells us you love the recipe

Easy Shepherd's Pie. Juicy minced lamb, savoury sauce, veggies, under a fluffy potato crust. A go-to recipe for warm, satisfying family dinners, made with the Thermomix, but cooked in the oven.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Difficulty Medium
Course Dinner
Cuisine British
Servings 4
Method Thermomix


  • 1 Thermomix
  • 1 Oven


For the Base:

  • 20 g Olive Oil
  • 2 Garlic Cloves about 10 – 15g
  • 40-50 g Tomato Paste tip: sachets are super convenient!
  • 2 strips of streaky bacon cut into lardons. thin slices
  • 80 g Brown Onion brunoise (finely diced into little cubes)
  • 80 g Carrot brunoise (finely diced into little cubes)
  • 80 g Celery brunoise (finely diced into little cubes)
  • 3 g 2 tsp My Herb Blend (or your favourite mix) my herb mix
  • 500 g Lamb Mince or beef if you like
  • 1 tin Annalisa Tomatoes chop them right in the can! have you seen me do that?
  • 1 Continental Chicken Stock Pot or 1 Tbsp Thermomix Veg Stock
  • 10 g Worcestershire Sauce
  • 1/2 tsp Ground Black Pepper
  • 20 g Cornflour
  • 2 Tbsp Corn optional I keep small tins in my panty.
  • 1/2 Cup Frozen Peas or more if you like them

For the Mash:

  • 700 g Potatoes 2 – 5cm in size small cubes for mashing
  • Cream use enough to create a good mash consistency it will depend on the potatoes you've chosen to use.
  • 1 tsp flaked Salt to taste (don’t be shy!)
  • 1/2 tsp Pepper to taste
  • Grated Cheese handful optional, I like to add something that has loads of flavour like tasty or Parmesan
  • 20 g melted butter optional


Prep the Base:

  • Start by weighing the olive oil and garlic into the Thermomix bowl. Blitz for 3 seconds at speed 6.
  • Add the tomato paste and bacon cook for 2 minute / 100°C / speed 1.
  • Meanwhile, place the lamb mince in the Thermomix basket, breaking it up to avoid clumps.
  • Peel and cube the potatoes (cut into small 2-5cm pieces so they steam until soft in the second stage of cooking).

Cooking Magic:

  • Toss in the brunoise onion, carrot, celery, herb blend, Worcestershire sauce, black pepper, stock and cornflour. Give it a gentle mix with a spatula to make sure nothing is sitting on the blades.
  • Insert the meat-filled basket into the Thermomix bowl, and tip the tin of chopped tomatoes over the top allowing the juice to run through into the bowl below. Then, with the lid on, set the Varoma on top with the potatoes inside, and cook for 25 minutes / Varoma temperature/reverse speed +1.
  • After the time is up, transfer the meat to a Thermoserver. Add the corn and frozen peas to the meat, then cover to keep warm.

Mash & Assemble:

  • With the meat set aside, replace the lid and varoma with the potatoes to continue to steam for another 40 minutes/Varoma/reverse speed + 1.
  • Once done, pour the sauce from the Thermomix bowl over the meat that you set aside then mash the potatoes to your liking, adding cream gradually for the perfect consistency. Continue to season and fold the cheese through the mash potato. Remember you need to season with plenty of salt and pepper to bring up the flavours.
  • Layer the meat and vegetable mixture into an oven-safe dish. Top with the mashed potatoes. For a fun twist, pipe the mash on for a decorative touch or spoon it for rustic charm.

Bake to Perfection:

  • Bake in a preheated oven at 160°C for 30 minutes. Of if you have a grill and your mix is still hot you can just brown the top at this stage under your grill.
  • See tips below


The first time I made this dish, my potatoes weren’t steamed enough. I just stuck them in the microwave that time. However, the next time I cut them into smaller pieces and made sure there were vents exposed in the Varoma to allow the steam to penetrate through. As a result, it turned out perfectly.
To achieve a golden brown crust, brush melted butter or extra cream on the surface and sprinkle cheese or breadcrumbs during the final 5-10 minutes of cooking.


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