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Shepherd’s pie served with a crispy mashed potato topping
Golden crusted shepherd's pie with rich meat filling

Shepherd’s Pie

Author: Flavelo
Recipes Main Courses
Shepherd's Pie is the art of saving leftovers, which has become a national treasure. Traditionally made from minced lamb (if beef, it's called Cottage Pie), surrounded by a thick vegetable gravy, and crowned with golden-brown, buttery mashed potato. This is the definition of 'comfort food': warm, filling, and homely.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Potato masher: For lump-free mash.
  • Ovenproof dish: For baking and serving.
  • Fork: To create the characteristic pattern on top.

Allergen Information

⚠️ Milk
⚠️ Fish (in Worcestershire sauce)

Instructions

1 ✓

Peel and dice the potatoes, then cook in salted water until soft. Drain and mash with the butter and milk until creamy.

Tip: It's important the mash isn't runny! Let the potatoes steam dry a little after draining so they are drier.
2 ✓

Meanwhile, fry the onion and carrots in the oil. Add the minced meat and fry until browned and the liquid has evaporated.

Tip: The browning of the meat (Maillard reaction) provides the flavour. If it stays grey, it will be tasteless.
3 ✓

Stir in the tomato purée, Worcestershire sauce, spices, then pour in the stock. Simmer for 15 minutes until thickened.

Tip: It should be saucy at the end, but not soupy.
4 ✓

Turn off the heat and stir in the peas.

Tip: The peas don't need cooking, they will soften in the oven and keep their bright green colour.
5 ✓

Pour the meat ragu into the bottom of the dish. Spoon the mashed potato on top and smooth it over with a fork so the top is rough and wavy.

Tip: The rough surface (the 'peaks') will brown beautifully in the oven.
6 ✓

Bake at 200°C for 20-25 minutes until the top is golden brown and the edges are bubbling.

Tip: If you have a grill function, switch it on for the last 2 minutes for a crispy top.

Recipe FAQ

Why did the sauce bubble up through the mash?
The ragu was too runny. Boil off the liquid before putting it in the dish, or thicken with a little flour.
Why did the potatoes sink?
The mash was too soft (too much milk/butter), or the ragu too runny. The mash should be firmer than what you make as a side dish!

Ingredients

  • 500 g Lamb mince (or beef for Cottage Pie)
  • 1 kg Potatoes (floury variety, e.g. Maris Piper)
  • 1 pc Onion (finely chopped)
  • 2 pcs Carrots (diced)
  • 150 g Frozen peas
  • 2 tbsp Tomato purée
  • 1 tbsp Worcestershire sauce
  • 250 ml Stock (Beef or Lamb)
  • 100 ml Milk
  • 50 g Butter
  • 2 tbsp Oil
  • 1 pinch Salt, Pepper, Rosemary