Shepherd's Pie

Minced lamb and vegetables in a rich gravy, topped with creamy mash and baked until golden.

TIME BREAKDOWN
Prep: 25 min
Cook: 1h 5m
Total: 1 hour 30 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 carrots, diced
  • 750g minced lamb
  • 2 tbsp tomato purée
  • 2 tbsp plain flour
  • 400ml lamb stock
  • 2 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • 150g frozen peas
  • 1kg floury potatoes, peeled and chopped
  • 50g butter
  • 75ml whole milk
  • Salt and black pepper to taste

Method

  1. Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain well and mash with the butter and milk. Season.

  2. Heat the oil in a large pan and soften the onion and carrots for 8 minutes.

  3. Add the lamb and fry for 8 minutes, breaking it up, until browned. Spoon off any excess fat.

  4. Stir in the tomato purée and flour, then pour in the stock and Worcestershire sauce. Add the thyme and simmer for 25 minutes until thickened.

  5. Stir in the peas and season. Preheat the oven to 200°C (180°C fan) and spoon the filling into a 2 litre dish.

  6. Cover with the mash, ruffle the top with a fork and bake for 25 to 30 minutes until golden.