It’s the same each and every autumn: The weather turns cool and crisp, the days get shorter and darker, and inevitably, even your iron-clad resolve to eat clean begins to wane. Cravings for veggies and chicken are replaced by a desire for richer, more rib-sticking meals—thick cream-based soups, warm bread, mashed potatoes…This delicious shepherd’s pie recipe aims to satisfy those dangerous cravings while delivering enough protein to further your training goals; and the classic mashed potato crust can be dropped altogether if you’re watching carbs. Comfort food has never been so good.



  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 large carrot, diced
  • 1 lb lamb, minced
  • 1 cube beef stock
  • 1 lb tomatoes, chopped
  • 3 tbsp tomato puree
  • 1 tbsp corn flour
  • 2 lbs potatoes
  • 1 stick butter
  • 1 pinch salt and freshly ground black pepper


  1. Heat the olive oil in a pan over medium heat. Add the onion, garlic, and carrot and cook until soft. Add the lamb and beef cube and cook until the meat is brown and has a crumbly texture. Stir in the tomatoes, tomato puree, and corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.
  2. Peel and chop potatoes; toss in a large pot and cover with water. Bring to a boil over medium heat, and cook until soft. Drain and add them back to the pot. Mash with a potato masher, stir in the butter, and season to taste with salt and pepper.
  3. Turn broiler on low.
  4. Put the filling into a deep baking dish, top with the mashed potatoes, and put under the warm broiler until the top is brown and crisp.
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