Shepherd's Pie
Shepherds Pie
Britain's definitive comfort dish — a savoury filling of minced lamb (shepherd's pie uses lamb; cottage pie uses beef) with vegetables in a rich gravy, topped with creamy mashed potato and baked until the top is golden and slightly crispy.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Brown minced lamb in batches over high heat. Drain excess fat. Set aside.
About 5 min
Soften onion, carrot and celery in the same pan for 8 minutes. Add garlic; cook 1 minute. Add tomato purée; cook 2 minutes.
About 11 min
Return the lamb. Add wine (simmer 2 minutes), stock, Worcestershire and herbs. Simmer uncovered 25 minutes until the gravy is thick and reduced. Add frozen peas. Season.
About 11 min
Mash: boil potatoes until very tender. Drain completely. Mash with butter, warm milk and egg yolk until smooth and creamy. Season generously.
About 11 min
Transfer the lamb filling to a large baking dish. Spoon the mash over the top. Spread evenly. Use a fork to create a ridged pattern on the surface — this creates more surface area for browning.
About 11 min
Bake at 200°C/400°F for 25–30 minutes until the mash top is golden with crispy ridges. Rest 5 minutes before serving.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 30 g
- Carbs
- 44 g
- Fat
- 28 g
- Fibre
- 6 g
- Sugar
- 8 g
- Sodium
- 720 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.