Shepherd's Pie

90 min · Medium · Serves 4

560 kcal per serving · 38g protein

A hearty lamb filling with vegetables in rich gravy, topped with fluffy mashed potato baked until golden.

Ingredients

• 500 g Lamb mince
• Onion × 1
• Carrots × 2
• 100 g Frozen peas
• Garlic cloves × 2
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 250 ml Beef or lamb stock
• 900 g Floury potatoes
• 60 g Unsalted butter
• 80 ml Whole milk
• 50 g Mature cheddar
• 1 tbsp Olive oil
• 8 g Fresh rosemary
• 8 g Fresh thyme
• 8 g Salt
• 4 g Black pepper

Method

1. Put the quartered potatoes

   

   Put the quartered potatoes in a large pot of boiling water and boil for 15-18 minutes until tender — a fork should slide in easily.

2. Drain

   Drain well, then mash with the butter and warm milk until smooth. Season and set aside.

3. Heat the olive oil

   

   Heat the olive oil in a large pan over medium-high heat.

4. Add the lamb mince

   

   Add the lamb mince and cook for 5-6 minutes, breaking it up with a spoon, until browned all over with no pink left.

5. Spoon off the excess fat

   Spoon off the excess fat.

6. Add the onion

   Add the onion, carrots, and garlic. Cook 5 minutes, stirring, until the onion is soft and see-through.

7. Stir in the tomato purée

   Stir in the tomato purée, Worcestershire sauce, rosemary, and thyme.

8. Pour in the stock

   

   Pour in the stock and simmer — small, gentle bubbles — for 10-12 minutes until thickened: the sauce should be saucy, not soupy.

9. Stir in the peas

   Stir in the peas.

10. Preheat oven

    

    Preheat oven to 200°C.

11. Transfer the filling

    If your pan isn't ovenproof, transfer the filling to a baking dish.

12. Spoon mashed potato

    

    Spoon mashed potato over the filling, creating textured peaks with a fork.

13. Scatter cheddar on top

    Scatter cheddar on top.

14. Bake Until Golden

    

    Bake for 20-25 minutes until golden brown and bubbling at the edges. Rest 5 minutes before serving.