Description
A comforting and hearty Shepherd’s Pie filled with flavorful minced lamb and topped with creamy mashed potatoes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 500g ground lamb
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 200ml beef or chicken stock
- 1 tsp dried thyme
- 100g frozen peas
- Salt and pepper, to taste
- 900g potatoes, peeled & chopped
- 4 tbsp milk
- 2 tbsp butter
- Handful of grated cheddar (optional)
Instructions
- Preheat your oven to 200°C / 400°F.
- Pop the potatoes in salted water and boil until you can poke them easily (about 15-20 minutes).
- Meanwhile, heat oil in a big-ish pan and gently fry the onion and carrots until soft—about 8 minutes.
- Stir in the garlic and cook till fragrant, for about 30 seconds.
- Add the lamb and brown it, breaking up clumps. Drain off any extra fat if desired.
- Stir in the tomato paste, Worcestershire sauce, thyme, and a pinch of salt and pepper. Let it all mingle for a couple minutes.
- Pour in the stock and simmer uncovered for 15-20 minutes, letting it thicken up. Add the peas for the last five minutes.
- Once the potatoes are cooked, drain them and mash with the butter, milk, and a good pinch of salt.
- Spoon the mince mixture into a baking dish. Top with the mash, dolloping and ruffling with a fork.
- Bake for 25–30 minutes until golden and bubbling. Let it cool slightly before serving.
Notes
- In a pinch, butter can be used instead of olive oil.
- It’s fine to swap carrots for parsnips or use a frozen peas and carrots mix.
- Feel free to use beef instead of lamb if desired.
- Homemade stock is optional; store-bought cubes will work fine.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg