About this Dish
Minced lamb in gravy, topped with a golden layer of mashed potato and baked.
History & Origin
Shepherd's pie takes its name from the use of lamb (shepherd's meat) as opposed to cottage pie's beef — both emerged in 18th-century Britain as ways to use leftover roast meat.
IngredientsServes 2
🐑Minced lamb, 500g
🧅Onion, 1 large finely diced
🥕Carrots, 2 medium finely diced
🧄Garlic, 2 cloves minced
🍅Tomato purée, 2 tablespoons
🫙Worcestershire sauce, 1 tablespoon
🍖Lamb or beef stock, 300ml
🥔Floury potatoes such as Maris Piper, 1kg peeled and chopped
🧈Butter, 50g
🥛Whole milk, 4 tablespoons
Method
1
Preheat your oven to 190°C (fan 170°C). Boil the potatoes in salted water for around 20 minutes until completely tender, then drain well.2
Meanwhile, heat a large frying pan or casserole dish over a high heat with a little oil. Add the minced lamb and fry until browned all over, breaking up any clumps with a wooden spoon, then drain away any excess fat.3
Reduce the heat to medium and add the onion and carrots to the mince. Cook for about 8 minutes until softened, then stir in the garlic and tomato purée and cook for a further 2 minutes.4
Pour in the stock and Worcestershire sauce, season well with salt and pepper, and let everything simmer gently for 15–20 minutes until the gravy has thickened and coats the meat nicely. Transfer the filling to a deep ovenproof dish if needed.5
Mash the drained potatoes with the butter and milk until smooth and creamy. Season generously with salt and pepper.6
Spoon the mashed potato over the lamb filling and spread it out evenly with a fork, creating ridges on the surface — these will crisp up beautifully in the oven. Bake for 25–30 minutes until the top is golden and the filling is bubbling around the edges. Leave to stand for 5 minutes before serving.User Reviews
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