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Shepherd's pie in a round yellow and blue pie dish with a portion of potatoes removed, and a bowl of buttered cabbage in the background.

Shepherd's Pie

By: Deborah
This classic shepherd's pie recipe features a rich, savoury lamb filling topped with creamy, golden mashed potatoes. Ultimate hearty comfort food!
PREP: 15 minutes
COOK: 1 hour
TOTAL: 1 hour 15 minutes
Course: Main
Cuisine: British
Servings: 4 people
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Equipment

Ingredients

Mashed potato topping:

  • 1 kg (2.2 lb) Maris Piper or King Edward potatoes peeled and cut into medium chunks
  • cooking salt
  • 80 ml (⅓ cup) milk (I use semi-skimmed)
  • 40 g (1.4 oz) butter
  • salt and freshly ground black pepper

Pie filling:

  • 500 g (1.1 lb) lamb mince
  • 1 medium onion finely chopped
  • 1 large carrot peeled and diced
  • 500 ml (2 cups) lamb stock (made using a stock cube or pot)
  • 120 g (4.2 oz) frozen peas or petit pois thawed in hot tap water and drained
  • 5 tsp meat gravy granules

Instructions

  • See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the mashed potato. Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt.   Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
  • Meanwhile, put the lamb mince in a medium saucepan over a high heat. When the mince starts to brown, add the onion and cook for 5 to 8 minutes until all of the mince is browned and the onions are softened.   Add the diced carrot and stock.   Reduce to a gentle simmer and cook for 15 minutes, uncovered.   Then, add the peas and increase the heat.   Stir in the gravy granules until all combined and the gravy has thickened.  Pour the mince mixture into an ovenproof dish (mine is 26cm in diameter).
  • When the potatoes are cooked, drain well in a colander and let them sit for a minute or 2 to steam dry.   Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter.   Turn off the heat and add the cooked potatoes.   Mash well until the potatoes are smooth and the milk and butter are combined.   Season with salt, if needed, and black pepper, to taste.
  • Top the mince with the mash, using a fork to make a decorative pattern.
  • Bake the pie in the oven for 30 to 35 minutes, until the potato topping is lightly browned.

Notes

  • Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate.   Cook in the oven for 40 to 45 minutes.
  • Vegetarian option - replace the lamb mince with lentils, mushrooms or plant-based mince.
  • Dairy-free option - use olive oil and plant-based milk for the mashed potatoes.
  • Herbs - try adding fresh thyme, rosemary or bay leaves to the pie filling for added depth.
  • Cheese topping - sprinkle some grated cheddar over the mashed potato4es for a crispy golden top.
  • This recipe for shepherd’s pie can easily be adapted if you’re cooking for less or more people.

 

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Nutrition

Calories: 690kcal | Carbohydrates: 54g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 2172mg | Potassium: 1546mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3525IU | Vitamin C: 64mg | Calcium: 100mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, lamb mince recipe, lamb pie recipe, make ahead, Shepherd's pie recipe, winter warmer
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