A comforting bake of slow-simmered lamb mince in rich gravy, topped with creamy mashed potatoes and grilled until golden and bubbling.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: earthenware baking dish
Garnishes: fresh thyme sprigs
Accompaniments: steamed greens, brown gravy
Instructions
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1
Peel and boil potatoes until tender. Drain, mash with butter and milk, season well. Set aside.
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2
Brown lamb mince in a skillet, breaking up lumps. Drain excess fat.
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3
Add onion and carrots, cook 5 min until softened. Stir in tomato paste, stock, Worcestershire, and thyme.
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4
Simmer 20 min until thick. Add peas, season, pour into a baking dish.
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5
Spread mashed potato over the filling, fork the top for texture.
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6
Bake at 200°C (400°F) for 25 min until golden and bubbling.
Did You Know?
Shepherd's pie uses lamb (shepherds tend sheep), while cottage pie uses beef — a distinction the English take quite seriously.
Chef's Notes
Equipment Tips
- oven-safe baking dish
- large skillet
- potato masher
Garnishing
fresh thyme sprigs
Accompaniments
steamed greens, brown gravy
The Story Behind Shepherd's Pie
Shepherd's pie emerged in 18th-century Britain as a thrifty way to use leftover roast lamb. The mashed potato topping replaced earlier pastry crusts when potatoes became a staple crop. It remains a cornerstone of British home cooking and pub menus.
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