Shepherd’s Pie

Name: Shepherd’s Pie
Cook time: 85 min
Total time: 85 min
Yield: 6 servings
Cuisine: British
Ingredients: 100 G Lamb Mince; 0.166667 Onion; 0.333333 Carrots; 0.333333 stalk Celery; 0.333333 clove Garlic; 0.333333 TBSP Tomato Paste; 0.166667 TBSP Worcestershire Sauce; 50 ML Stock; 25 G Frozen Peas; 0.166667 TBSP Plain Flour; 0.333333 TBSP Olive Oil; 0.166667 TSP Thyme Leaves; 0.166667 TSP Rosemary; 0.166667 leaf Bay Leaf; 0.166667 KG Floury Potatoes; 10 G Unsalted Butter; 20 ML Milk; 0 free Salt; 0 free Pepper (Black); 0 free Salt; 0 free Pepper (Black)

A comforting, rustic Shepherd’s Pie with a rich, savory lamb filling and a creamy, golden mashed potato topping. Hearty vegetables and fragrant herbs melt into a glossy, beefy gravy while the fluffy potato crown bakes until crisp at the edges — a classic family favorite that’s perfect for a cozy dinner.

A comforting, rustic Shepherd’s Pie with a rich, savory lamb filling and a creamy, golden mashed potato topping. Hearty vegetables and fragrant herbs ... Show more

Traditional British Recipe ·

4.5

1h 20min

low calorie

healthy

meal prep

low carb

low sodium

Method

Prep the veg

Peel the Floury Potatoes and cut them into even chunks so they cook at the same pace. Finely chop the Onion, dice the Carrots and Celery, and mince the Garlic.

Boil the potatoes

Put the potato chunks into a large pot, cover with cold water, and bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are tender enough to smash easily with a fork.

Brown the lamb

While the potatoes cook, heat the Olive Oil in a large deep pan over medium-high heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring often, until they start to soften, then add the Lamb Mince and break it up with a spoon. Cook for another 5 minutes, until the lamb is no longer pink and the edges have browned a little.

Build the filling

Stir in the Garlic, Tomato Paste, and Plain Flour, and cook for 1 minute so the flour taste cooks out. Pour in the Stock and Worcestershire Sauce, then add the Thyme Leaves and Rosemary — if they’re fresh, strip and chop them first — plus the Bay Leaf. Season with Salt and Pepper (Black), then simmer gently for 15 minutes, stirring now and then, until the sauce is thick and glossy. Stir in the Frozen Peas and cook for 2 minutes more, just until they’re hot.

Heat the oven

Heat the oven to 200° C and keep a baking dish nearby.

Drain the potatoes

Tip the potatoes into a colander and let them steam dry for a minute or two so the topping stays fluffy, not watery.

Mash the topping

Return the drained potatoes to the hot pot. Add the Unsalted Butter and warmed Milk, then mash until smooth and fluffy; if the mixture feels stiff, add a splash more warm milk. Taste and adjust with a little more salt and pepper if needed, but don’t overwork it or the mash can turn gluey.

Assemble the pie

Spoon the lamb filling into a baking dish and remove the bay leaf. Spread the mashed potatoes over the top, right to the edges, then rough up the surface with a fork so the peaks brown nicely in the oven.