A properly reduced lamb filling and fluffy potato topping make this classic worth the modest effort. The optional cheese adds colour and savoury depth, but the pie works perfectly well without it.
Cook · Recipe
Shepherd's Pie
Minced lamb, vegetables and savoury gravy beneath a golden mashed-potato topping: classic British comfort food for six.
At a glance
Recipe summary
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Serves
- Serves 6
- Skill
- Easy
What you need
Ingredients
Metric US Ingredient
15 ml 1 tbsp olive oil
1 large 1 large onion Chopped.
2 2 carrots Chopped.
450 g 1 lb minced lamb
15 g ½ oz plain flour
250 ml 1 cup beef or lamb stock
15 ml 1 tbsp tomato purée
15 ml 1 tbsp Worcestershire sauce
5 ml 1 tsp dried thyme
150 g 5¼ oz frozen peas
To taste To taste salt and black pepper
1.4 kg 3 lb floury potatoes Peeled and cut into even chunks.
60 g 2 oz butter
60 ml ¼ cup milk
50 g 1¾ oz grated mature Cheddar Optional.
How to make it
Method
- Heat the oven to 200°C / 180°C fan / 400°F / Gas 6.
- Put the 1.4 kg potatoes in a saucepan of cold salted water. Bring to the boil and simmer for 15 to 20 minutes until tender.
- Meanwhile, heat the 15 ml olive oil in a large frying pan. Cook the onion and carrots for 6 to 8 minutes until softened.
- Add the 450 g minced lamb and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
- Stir in the 15 g flour and cook for 1 minute. Add the stock, tomato purée, Worcestershire sauce and thyme, then simmer for 15 minutes.
- Stir the 150 g peas into the lamb filling, season to taste and transfer it to a baking dish.
- Drain the potatoes well, then mash with the 60 g butter and 60 ml milk until smooth. Season to taste.
- Spread the mash over the filling, roughing the surface with a fork. Scatter over the optional 50 g Cheddar.
- Bake for 20 to 25 minutes until bubbling and golden on top.
Useful notes
Equipment
- Large saucepan
- Large frying pan
- Wooden spoon
- Potato masher or ricer
- Large baking dish
Substitutions
- Use minced beef for cottage pie rather than shepherd’s pie.
- Replace the lamb with a lentil and mushroom filling for a meat-free version.
- Use sweet potato for some or all of the mash.
Allergen notes
- Contains wheat, milk and fish if made with standard flour, dairy and Worcestershire sauce.
- Stock and grated cheese may contain additional allergens; check labels.
Storage
Cool leftovers promptly and refrigerate for up to 2 days, or freeze in portions. Reheat once until steaming hot throughout. Defrost frozen portions fully in the fridge before reheating.
Tips
- Simmer the filling until it is thick rather than watery so the mash stays on top.
- Let the drained potatoes steam dry briefly before mashing.
- Roughing the mash with a fork creates more crisp golden edges.