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Shepherd's Pie

Total Time 1 minute
Servings: 6 6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

Lamb Filling
  • 700 g minced lamb
  • 2 onions diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 200 ml red wine optional
  • 300 ml lamb or beef stock
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary leaves finely chopped
  • 2 sprigs fresh thyme
  • Salt and pepper
Mashed Potato Topping
  • 1.2 kg floury potatoes peeled and cut into chunks
  • 100 g butter
  • 100 ml warm milk
  • Salt and white pepper
  • 50 g mature cheddar grated (optional)

Method
 

  1. Brown the minced lamb in a large pan over high heat, breaking it up. Drain off excess fat.
  2. Add the onions and carrots and cook for 5 minutes. Add the garlic, rosemary and thyme and cook 1 minute more.
  3. Stir in the tomato paste. Add the red wine if using and reduce for 2 minutes. Add the stock and Worcestershire sauce.
  4. Simmer uncovered for 25–30 minutes until the sauce is thick and the filling is well-flavoured. Season generously.
  5. Meanwhile, boil the potatoes until very tender. Drain and mash with butter and warm milk until smooth and creamy. Season with salt and white pepper.
  6. Preheat oven to 200°C (400°F). Spoon the lamb filling into a large baking dish. Spread the mashed potato over the top and rough up the surface with a fork. Scatter grated cheddar on top if using.
  7. Bake for 25–30 minutes until the top is golden and the filling is bubbling at the edges.

Notes

Source: Classic British recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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