Stewed minced lamb with vegetables under a thick layer of mashed potato, baked until the top is golden brown and crisp. Originally a way of not wasting leftover roast lamb; made with minced beef, the same dish is called cottage pie.
Shepherd’s pie
Shepherd’s pie
Method
01
Filling
Sweat the onion, carrot and garlic in oil until soft. Add the minced lamb and fry until crumbly and brown. Stir in the tomato purée and flour, and deglaze with the stock and the Worcestershire sauce. Add the peas and leave to simmer gently for 20–25 minutes until you have a thick, juicy filling.
02
Mash
Boil the potatoes until tender and mash finely with the butter and milk to a smooth, firm mash. Season with salt, pepper and, if you like, nutmeg.
03
Assemble
Spoon the filling into an ovenproof dish and spread the mash thickly over the top, right up to the edges to stop it leaking. Draw grooves in the mash with a fork for an extra crisp surface.
04
Bake
Bake for 25–30 minutes at 200 °C until the mash is golden brown and the filling is bubbling up around the edges.
Tips & notes
Always draw a pattern in the mash with a fork before it goes in the oven; the raised ridges get extra crisp and give the dish its characteristic crust. Keeps for a maximum of 3 days in the fridge, and freezes well.
Variations
- Cottage pie: replace the minced lamb with minced beef.
- Add a layer of grated Cheddar over the mash before baking.
Contains:
Gluten
Milk
Fish
Serve with
- Green vegetables
| Calories | 347 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 55 g |
| Fat | 11 g |
| Fibre | 7 g |
Estimated values, calculated from standard nutritional values per ingredient.
