Shepherd's Pie
Tender minced lamb simmered in a savoury rich gravy with vegetables, crowned with creamy mashed potato and baked until golden and bubbling.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •large frypan
- •large saucepan
- •potato masher
- •medium baking dish
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 28 g
- carbs
- 42 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 560 kcal
Instructions
- 1
Boil the potatoes in salted water for 15 minutes until tender, then drain thoroughly.
- 2
Mash the potatoes with butter and milk until smooth, then season with salt and pepper.
- 3
Heat olive oil in a large frypan over medium-high heat.
- 4
Add the onion, carrots, and garlic, cooking for 5 minutes until soft.
- 5
Add the lamb mince and cook for 6 minutes, breaking up clumps with a spoon until browned.
- 6
Stir in the tomato paste and plain flour, cooking for 1 minute to coat.
- 7
Pour in the stock and Worcestershire sauce, bringing the mixture to a gentle simmer.
- 8
Stir through the frozen peas and simmer for 10 minutes until the gravy thickens.
- 9
Preheat the oven to 200°C (180°C fan-forced).
- 10
Spoon the meat filling into a baking dish and smooth the top flat.
- 11
Spread the mashed potato evenly over the lamb, fluffing the surface with a fork.
- 12
Bake for 25 minutes until the top is golden brown and the gravy bubbles at the edges.
Chef's tips
Fluffing the mashed potato with fork tines creates crispy golden ridges in the oven. Letting the pie rest for ten minutes after baking makes it easier to serve neat portions.
Ingredient substitutions
- lamb mince → leftover Sunday roast lamb, finely chopped or shredded
- plain flour → cornflour (cornstarch) mixed with a splash of water for gluten-free thickening
- Worcestershire sauce → gluten-free Worcestershire sauce or a dash of soy sauce
Storage
Keep leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat portions in a moderate oven at 180°C until heated through and crisp on top.
Common mistakes to avoid
- •Making the meat gravy too runny, which causes the mashed potato topping to sink.
- •Adding wet, watery potatoes to the mash instead of letting them steam dry first.
- •Spreading hot, heavy mash roughly so it mixes into the gravy layer.
Serving suggestions
Cooked Shepherd's Pie?
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