British & Irish

Shepherd's Pie

Name: Shepherd's Pie
Total time: 60 min
Yield: 7 servings
Cuisine: British & Irish
Ingredients: 500g minced lamb; 1 large onion (finely chopped); 2 carrots (diced); 2 tbsp tomato purée; 400ml beef stock; 1 tbsp Worcestershire sauce; 800g Maris Piper potatoes (peeled and chunked); 50g butter; 50ml whole milk

Slow-cooked minced lamb with rosemary and vegetables, crowned with a golden, buttery mashed potato crust. Pure comfort on a cold night.

60 minutes

Serves 7

Dinner

Contains common allergens

Fish Dairy Seafood

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Instructions

6 steps

1
Boil the potatoes: Place the potato chunks in a large pan of salted cold water. Bring to a boil and simmer for 15-20 minutes until tender.

2
Brown the lamb: In a large skillet over medium-high heat, cook the minced lamb until browned (about 5-7 minutes). Drain excess fat if necessary.
3
Build the filling: Add the chopped onion and diced carrots to the lamb, cooking for 5 minutes until softened. Stir in the tomato purée and cook for 1 minute.
4
Simmer the gravy: Pour in the beef stock and Worcestershire sauce. Bring to a simmer, lower the heat, and cook uncovered for 20 minutes until the sauce has thickened and reduced.
5
Make the mash: Drain the cooked potatoes well. Mash thoroughly with the butter, milk, and a generous pinch of salt and pepper until smooth and creamy.
6
Assemble and bake: Preheat oven to 200°C (400°F). Pour the lamb mixture into an ovenproof baking dish. Top evenly with the mashed potatoes, roughing up the surface with a fork. Bake for 20-25 minutes until the top is golden and bubbling around the edges.

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