Classic Shepherd's Pie
This comforting shepherd's pie features a savory lamb and vegetable filling topped with creamy mashed potatoes. It's a hearty and satisfying dish perfect for a family meal.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 487 kcal
Allergen information: may contain celery, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
filling
- 500 glamb mince
- 1 pcsyellow onion, finely chopped
- 2 pcscarrot, diced
- 2 pcscelery stalk, diced
- 2 clovegarlic, minced
- 2 tbsptomato paste
- 2 tbspplain flour
- 400 mlbeef broth
- 1 tspworcestershire sauce
- 1 tspfresh thyme, chopped
- 150 gfrozen peas
topping
- 1 kgpotato, peeled and quartered
- 50 gbutter
- 100 mlmilk, warm
seasoning
- 1 pinchsalt
- 1 pinchblack pepper
cooking
- 1 tbspolive oil
Equipment
masher · large oven-safe pan · large pot · wooden spoon
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
- 2
For the mashed potato topping, place the peeled and quartered potatoes into a large pot and cover with cold, salted water.
About 5 min
- 3
Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
About 20 min
- 4
While the potatoes cook, heat the olive oil in a large oven-safe pan or Dutch oven over medium-high heat.
About 1 min
- 5
Add the lamb mince and cook, breaking it up with a spoon, until it is browned and no pink remains.
About 8 min
Cook’s note: Drain any excess fat from the pan if desired.
- 6
Stir in the chopped yellow onion, diced carrot, and diced celery.
- 7
Cook the vegetables for 5-7 minutes until they begin to soften.
About 7 min
- 8
Add the minced garlic and tomato paste, cooking for another 1 minute until fragrant.
About 1 min
- 9
Sprinkle the plain flour over the lamb and vegetables, stirring to coat everything.
About 1 min
- 10
Pour in the beef broth and worcestershire sauce, stirring constantly to prevent lumps.
About 1 min
- 11
Bring the mixture to a simmer, then reduce the heat to low and let it thicken for 5-7 minutes.
About 7 min
- 12
Stir in the fresh thyme and frozen peas, then season the filling with salt and black pepper to taste.
About 1 min
- 13
Once the potatoes are tender, drain them well and return them to the pot.
About 1 min
- 14
Add the butter and warm milk to the potatoes, then mash until smooth and creamy.
About 3 min
Cook’s note: Adjust milk quantity to achieve desired consistency.
- 15
Season the mashed potatoes with salt and black pepper.
- 16
Spoon the lamb filling into an oven-safe dish (if not already in one) or leave it in the Dutch oven.
About 1 min
Cook’s note: Ensure the dish is at least 2-quart capacity.
- 17
Carefully spread the mashed potatoes evenly over the lamb filling, using a fork to create ridges for texture.
About 2 min
Cook’s note: The ridges will crisp up nicely in the oven.
- 18
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
About 30 min
- 19
Remove from the oven and let the shepherd's pie rest for 10 minutes before serving.
About 10 min
Cook’s note: This allows the filling to set and prevents it from being too runny.
Per serving
Nutrition
- Calories
- 487.1kcal
- Protein
- 21.4g
- Carbs
- 41.5g
- Fat
- 27.3g
- Fibre
- 6.6g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shepherd's pie in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until heated through.