Shepherd’s Pie Recipe
  Scott De Freitas
Flavors of Paradise
May 2020

After graduating from Ryerson Polytechnic University in Toronto, Canada, Scott returned to Trinidad and worked as a chef for various hotels and restaurants. He is at present the chief chef and owner of a well known restaurant.

Prep time: 10 minutes

Cook time: 60 minutes

Yield: Serves six.


2 medium onion chopped

6 cloves garlic minced

2 pimento peppers chopped

1 cup each of diced carrots, corn kernels and green peas

3 lbs potatoes

1/2 cup butter

1/2 cup whole milk

1 tbsp. yellow mustard

2 lbs ground lamb

Green Seasoning to taste

1 tsp. dried rosemary

1/2 tsp Maggi All Purpose Season Up

1/2 cup hot water

1/4 cup tomato paste

Salt and black pepper to taste



1 teaspoon Worcestershire sauce

1/2 cup red wine


Drain the minced lamb and season with green seasoning and dried rosemary.  Set aside for as long as possible up to overnight.

Peel and chop potatoes into 1 inch cubes and boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tablespoons (1/4 cup) butter in large frying pan.

Sauté the onions, pimentos and garlic in butter until tender over medium heat (10 mins). Add the carrots in with the onions and sauté for 1 minute longer.

Add the seasoned lamb and sauté until no longer pink (approximately 5 minutes).  Add tomato paste, Maggi Season Up, corn, green peas and half a cup of hot water and cook, uncovered, over low heat for 10 minutes, adding more water as necessary to keep moist.

Mash potatoes in a heat proof bowl with remainder of butter, milk and mustard. Season to taste.

Place lamb in a baking dish and spread the mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Alternately use a piping bag to spread the mashed potatoes in peaks on the minced lamb.

Cook in a pre-heated 400 degree oven until bubbling and brown (about 30 minutes). Keep a close eye on it and broil for last few minutes if necessary to brown.


By: Scott De Freitas | Flavors of Paradise | May 2020