Shepherd's pie
Lamb mince cooked with carrots, peas and a rich gravy under golden, crispy mashed potato. A proper family dinner.
- Serves4
- Prep20 min
- Cook1 hr 10 min
- HeatMild
Shepherd's pie is made with lamb; the beef version is a cottage pie. Rough up the mash with a fork before it goes in the oven, so the ridges turn crisp and golden.
Ingredients
- For the filling
- For the mash
Ask at the counter for750g lamb mince
Cut: Mince (lamb)
Method
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Heat the oil in a large pan over a high heat. Fry the mince for 8 to 10 minutes, breaking it up, until well browned. Spoon off most of the fat.
Add the onion, carrots and garlic and cook for 5 minutes until softened.
Stir in the flour and tomato purée, then the stock, Worcestershire sauce and thyme. Simmer gently for 20 minutes until thick, then stir in the peas and season.
Meanwhile, boil the potatoes in salted water for 15 to 20 minutes until tender. Drain and mash with the butter and milk, and season well.
Heat the oven to 200°C (fan 180°C, gas 6). Spoon the filling into an ovenproof dish, top with the mash and rough it up with a fork. Scatter over the cheese, if using.
Bake for 25 to 30 minutes until golden and bubbling at the edges. Rest for 5 minutes before serving.
Tips
- Make it with beef mince and it's a cottage pie.
- For extra-crisp ridges, brush the mash with a little melted butter before baking.
- It reheats well: cover with foil and bake at 180°C for 30 minutes.
Good to know
- Make ahead and freezing
- Freeze the assembled pie before baking for up to 3 months. Defrost overnight in the fridge and bake for 40 minutes.
- Heat
- Mild. Add green chillies at the table if you like it hotter.