Shepherd's Pie — Print Recipe — The Culinary Codex

A golden-topped bake of slow-cooked lamb mince in rich gravy, blanketed with buttery mashed potato and grilled until the peaks turn crisp.

Ingredients

1 Boil potatoes until tender, drain, mash with butter and milk. Season and set aside.
2 Brown lamb mince in a large skillet, breaking up lumps. Drain excess fat.
3 Add onion, carrots, celery, and garlic. Cook 5 min until softened.
4 Stir in tomato paste, stock, Worcestershire sauce, and herbs. Simmer 20 min until thickened.
5 Add peas, season well, and pour filling into a baking dish.
6 Spread mashed potato over the top, rough up with a fork for crispy peaks. Bake at 200°C (400°F) for 25-30 min until golden.

Did You Know?

A true shepherd's pie always uses lamb (the shepherd's flock). Beef filling makes it a cottage pie — the distinction matters in Ireland.