Shepherd's Pie
A British baked lamb-and-vegetable filling topped with mashed potato and baked until bubbling and golden. Using lamb distinguishes shepherd’s pie from cottage pie.
Prep
25m
Cook
1h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Mash
- 0.9kgPotato (peeled and cut into chunks)
- 40gUnsalted Butter
- 140mlWhole Milk (warmed)
- 4gSalt
- 2lWater
Filling
- 600gGround Lamb
- 180gOnion (finely chopped)
- 180gCarrot (finely diced)
- 10gGarlic (crushed)
- 40gTomato Paste
- 25mlWorcestershire Sauce
- 350mlMeat Stock
- 150gGreen Peas
- 4gSalt
- 2gBlack Pepper
- 2gDried Thyme
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 200°C (392°F).
- 02
Put the potato in a saucepan, cover with the water, and bring to a boil. Simmer until the potato is very tender, then drain well.
- 03
Mash the drained potato with the unsalted butter, whole milk, and salt until smooth, then set aside.
- 04
Cook the ground lamb in a large pan over medium heat, breaking it up, until browned and it reaches 71°C (160°F).
- 05
Add the onion and carrot and cook until softened, then stir in the garlic and cook briefly until fragrant.
- 06
Stir in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper.
- 07
Pour in the meat stock and simmer until the filling is thick and no longer watery.
- 08
Stir in the green peas and cook just until heated through.
- 09
Spoon the filling into a baking dish and spread the mash evenly over the top.
- 10
Bake until the filling is bubbling and the top is lightly golden, then let it stand for a few minutes before serving.
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