Shepherd's Pie

Traditional British Shepherd's Pie

A classic British comfort dish of minced lamb cooked with onions, carrots, and peas in a rich gravy, topped with buttery mashed potato and baked until golden and crisp. Use beef mince and it becomes cottage pie, but lamb is the authentic choice for shepherd's.

Prep

25 min

Cook

45 min

Total

70 min

Serves

4-6

Difficulty

Easy

Recipe ingredients

• •800 g (1 lb 12 oz) lamb mince, not lean; aim for 15-20% fat for flavour
• •900 g (2 lb) floury potatoes, Maris Piper or Russet work well
• •1 large onion, finely diced
• •2 medium carrots, diced small, about 5mm
• •2 cloves garlic, finely chopped
• •150 g (5¼ oz / 1 cup) frozen peas, or fresh peas
• •2 tbsp tomato purée
• •2 tbsp plain flour
• •300 ml (1¼ cups) lamb or beef stock, hot
• •1 tbsp Worcestershire sauce
• •1 tsp dried thyme
• •1 bay leaf bay leaf, optional
• •100 ml (scant ½ cup) red wine, optional but traditional; substitute extra stock if omitting
• •60 g (4 tbsp) butter, plus extra for the topping
• •60 ml (4 tbsp) whole milk, warm
• •1 tbsp vegetable oil, for frying
• •salt and freshly ground black pepper, to taste

Steps

1. 1 Peel and cut the potatoes into even chunks. Place in a saucepan of cold salted water, bring to the boil, then simmer for 15-18 minutes until a knife slides through with no resistance.
2. 2 Meanwhile, heat the oil in a large, wide pan over medium-high heat. Add the lamb mince and brown well, breaking it up with a wooden spoon, for 6-8 minutes. Transfer to a plate and drain off all but about 2 tbsp of fat.
3. 3 Lower the heat to medium and add the diced onion and carrots to the same pan. Cook for 6-7 minutes until softened and lightly coloured, then stir in the garlic and cook for 1 minute more.
4. 4 If using, pour in the red wine and let it bubble down by half, scraping up the browned bits on the base of the pan.
5. 5 Stir in the tomato purée and flour and cook for 1 minute, then gradually pour in the hot stock while stirring to avoid lumps. Add the Worcestershire sauce, thyme, and bay leaf.
6. 6 Return the browned lamb to the pan along with any juices, stir well, and simmer for 10-15 minutes until thickened to a gravy consistency that coats the back of a spoon. Stir in the peas and simmer 2 more minutes. Remove the bay leaf and season well with salt and pepper. The mixture should be moist but not soupy; if it looks dry add a splash more stock.
7. 7 Drain the potatoes thoroughly and return them to the hot pan over low heat for 30 seconds to dry off any excess moisture. Mash well, then beat in the butter and warm milk until smooth and fluffy. Season generously with salt and plenty of black pepper.
8. 8 Preheat the oven to 200°C / 400°F (fan 180°C / 350°F). Spoon the lamb filling into a 1.5-litre (about 6-cup) baking dish and spread evenly.
9. 9 Spoon the mashed potato over the top, starting at the edges to seal, then working across the surface. Rough up the surface with a fork to create peaks that will catch and crisp in the oven. Dot with small knobs of extra butter.
10. 10 Bake on the middle shelf for 25-30 minutes until the filling is bubbling hot around the edges and the potato topping is golden brown and crisp.
11. 11 Rest for 5-10 minutes before serving so the filling sets and is easier to portion. The filling should reach an internal temperature of 75°C / 165°F in the centre. Serve hot with peas, steamed greens, or simple buttered vegetables.