Shepherd's Pie with Cheesy Mash
Tender lamb mince simmered with vegetables in rich gravy, crowned with creamy mashed potato and a golden, bubbly layer of melted tasty cheese.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Large saucepan
- •Potato masher
- •Large frypan
- •Wooden spoon
- •Baking dish (2-litre capacity)
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 32 g
- carbs
- 44 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 620 kcal
Instructions
- 1
Boil the chopped potatoes in salted water until tender, about 15 minutes.
- 2
Drain the potatoes thoroughly and return them to the warm pot.
- 3
Mash the potatoes with the butter, milk, and half the grated cheese until smooth.
- 4
Heat the olive oil in a large frypan over medium-high heat.
- 5
Add the diced onion, carrots, and garlic, cooking until soft, about 5 minutes.
- 6
Add the lamb mince, breaking up lumps with a spoon until browned all over.
- 7
Stir in the plain flour and tomato paste, cooking for 1 minute to coat.
- 8
Pour in the stock and Worcestershire sauce, simmering gently for 10 minutes until thickened.
- 9
Stir in the peas, season with salt and pepper, then remove from heat.
- 10
Spoon the lamb mixture into a 2-litre baking dish and level the surface.
- 11
Spread the cheesy mash over the filling, roughing the top with a fork.
- 12
Scatter the remaining cheese over the mash and bake at 200°C for 25 minutes until golden.
Chef's tips
Use floury potato varieties such as Sebago or Dutch Cream for the fluffiest mash. Roughing up the potato topping with the tines of a fork creates crispy, golden ridges during baking.
Ingredient substitutions
- lamb mince → beef mince (for a classic cottage pie)
- tasty cheese → mature cheddar or parmesan
- plain flour → cornflour (mixed with a splash of cold water) for a gluten-free thickener
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat portions in a moderate oven at 180°C for 15 to 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Leaving the mince sauce too watery, which makes the mash sink into the gravy.
- •Not draining the boiled potatoes properly, resulting in a wet and runny mash topping.
- •Spreading the mash too flat without fork ridges, missing out on crispy browned peaks.
Serving suggestions
Cooked Shepherd's Pie with Cheesy Mash?
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