This one came about from using up what I had in the fridge — a bit of beef mince and some lamb that needed cooking. I wasn’t sure how the two would work together, but I was genuinely surprised by how well they complemented each other. It’s exactly the kind of thing I want to eat on a cold evening — proper comfort food, and it’s become one of my favourites.
Some recipes just feel like a hug in a dish, and BAM Pie is exactly that. This is my original creation — a proper British comfort bake built on a rich, savoury filling of beef and lamb mince, slow-cooked with carrots, onions, peas, and a generous splash of Worcestershire sauce, all crowned with a thick, golden layer of cheesy cheddar mash. The name says it all: Beef And Lamb — BAM Pie.
It’s the kind of meal that fills the kitchen with an irresistible smell and has everyone hovering around the oven. Think cottage pie, think shepherd’s pie — then think bigger, bolder, and cheesier. Using both beef and lamb mince together gives the filling a deeper, more complex flavour than either meat alone, and the cheddar mash on top takes it well beyond your average weeknight bake.
This is proper home cooking at its best — hearty, satisfying, and made entirely from scratch with simple ingredients you likely already have in the fridge.
BAM Pie
Ingredients
- 500 g lamb mince
- 500 g beef mince
- 2 medium onions sliced not too thin.
- 2 large carrots sliced not too thin.
- 200 g peas frozen is fine
- 2 tbsp Worcestershire sauce
- 1 beef Oxo cube + 1 lamb Oxo cube or 2 beef
- 1.5 kg White potatoes about 6–7 large, peeled and chopped
- 75 g butter for mash
- 150 g mature cheddar grated
- Splash of milk optional, for creamier mash
- 1 tsp dried oregano
- 1 tsp dried parsley (plus extra for garnish
- Salt & black pepper
Instructions
- Preheat the oven: Heat oven to 200°C (180°C fan / Gas 6).
- Boil potatoes in salted water until soft (15–20 mins). Drain, then mash with butter, milk (if using), and grated cheddar. Keep it rustic, not too smooth (don’t over-mash – leave a little texture). Season with salt and pepper.
- Heat a large frying pan with a little oil or butter. Add the onions and carrots, season with salt and pepper, and cook until softened and lightly golden. Remove from the pan and set aside.
- In the same pan, brown the lamb and beef mince together, breaking up any lumps. Once browned, return the onions and carrots to the pan. Stir in peas, Worcestershire sauce, and crumble in both Oxo cubes. Add a splash of water if needed to make a rich gravy. Mix in oregano and parsley. Taste and season. Simmer 10 mins.
- Spoon the mince mixture into a deep ovenproof dish. Top with the cheesy mash, spreading evenly and sealing to the edges. Use the back of a fork to create a criss-cross pattern.
- Place in the oven and bake for 30–35 mins until golden and bubbling at the edges.
- For a crispier top grill for 2-5 mins.
- Sprinkle with parsley and serve hot with veg or crusty bread.
Why You’ll Love This Recipe
- Two meats, double the flavour — the combination of beef and lamb creates a richer, more interesting filling than a single-meat pie
- That cheddar mash topping — thick, cheesy, and golden from the oven, it’s a proper crowd-pleaser
- Great for feeding a family — serves four generously with minimal fuss
- Budget-friendly — mince and potatoes are some of the most affordable ingredients going
- Make-ahead friendly — the filling can be made in advance and assembled when you’re ready to bake
- Guaranteed leftovers worth looking forward to — it reheats beautifully the next day
Tips For The Best Results
- Don’t slice the onions and carrots too thin — you want them to hold a little texture in the finished pie rather than disappearing into the sauce
- Use both Oxo cubes if you can — one beef and one lamb keeps the flavour balanced; two beef works but the lamb cube adds something special
- Don’t over-mash the potatoes — a slightly rustic mash with a little texture holds up better as a topping and looks more appealing when baked
- Seal the mash to the edges — this stops the filling bubbling up through the sides and gives you that satisfying golden crust all the way around
- Use the fork trick — dragging the back of a fork across the mash in a criss-cross pattern creates more surface area for browning
- Grill at the end — even just 2–5 minutes under the grill makes a big difference to the colour and crispness of the topping
- Taste and season the filling before assembling — the Oxo cubes add salt, so check before adding more
Variations
- Go all-beef or all-lamb — not everyone has both to hand; either works, though the flavour will be slightly different
- Add a splash of red wine to the mince for an even richer, deeper gravy
- Swap frozen peas for sweetcorn or a mix of both if that’s what you have in the freezer
- Try a cheeseier topping — a handful of extra cheddar scattered over the mash before baking gives you a gorgeous, bubbling cheese crust
- Make it gluten-free — Oxo cubes contain gluten, but gluten-free stock cubes work just as well
- Add a layer of sliced tomatoes between the filling and the mash for a subtle tang
- Individual portions — divide into ramekins or small ovenproof dishes for a dinner party-ready presentation
Frequently Asked Questions
Can I make BAM Pie ahead of time?
Yes, absolutely. The filling can be made up to two days in advance and stored in the fridge. You can also assemble the whole pie — mash and all — and refrigerate it unbaked. When you’re ready to cook, just add an extra 10 minutes to the baking time to account for it going in cold.
Can I freeze BAM Pie?
BAM Pie freezes really well, either baked or unbaked. Allow it to cool completely before wrapping tightly and freezing for up to three months. Defrost overnight in the fridge, then reheat in the oven at 180°C (160°C fan / Gas 4) until piping hot throughout. If freezing unbaked, bake from chilled rather than frozen.
What should I serve with BAM Pie?
BAM Pie is a complete meal on its own thanks to the peas and hearty mash, but it pairs beautifully with steamed greens, roasted carrots, or a simple side salad. Crusty bread on the side is always a good idea for mopping up that rich gravy from the bottom of the dish.
