← All recipes

Main · British

Shepherd's pie

Minced lamb in a thick, savoury gravy under a roof of mash, baked until the ridges crisp.

100 min 45 min hands-on Serves 6 British Kid friendly

Shepherd's pie is minced lamb in a savoury gravy topped with mashed potato and baked until golden. Made with lamb it is a shepherd's pie, while beef makes it a cottage pie. It is hearty, freezer-friendly comfort food that turns humble ingredients into a full meal in one dish.

Ingredients

  • 1.2 kg potatoes, floury, such as Maris Piper, peeled and cut into chunks
  • salt, for the potato water, and to taste
  • 1 tbsp vegetable oil
  • 600 g ground lamb
  • 1 onion, finely chopped
  • 2 carrots, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp plain flour
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 400 ml lamb stock, or beef stock
  • 1 tbsp worcestershire sauce
  • 150 g frozen peas
  • 60 g butter
  • 100 ml whole milk
  • black pepper, to taste

Method

  1. Put the potatoes in a large pan of cold, salted water, bring to the boil and simmer for 15 to 20 minutes, until a knife slides in with no resistance. Starting them in cold water cooks the chunks evenly. Drain them as soon as they are tender and leave them in the colander to steam dry.
  2. Meanwhile, heat the oil in a large, wide pan over a medium-high heat. Add the lamb, press it flat and leave it for 3 to 4 minutes, so it browns rather than steams. Break it up and fry until browned all over, 8 to 10 minutes in all, then spoon off all but a tablespoon of the fat.
  3. Turn the heat down to medium, add the onion and carrots and cook, stirring, until softened, 6 to 8 minutes. Stir in the garlic until fragrant, about 1 minute, then the flour, tomato paste and thyme, and cook for 1 minute more, until the paste darkens a shade.
  4. Heat the oven to 200°C (180°C fan). Pour the stock and Worcestershire sauce into the pan, scraping up the browned bits, and bring to a simmer. Cook uncovered for 15 to 20 minutes, stirring now and then, until thick and glossy, so it sits in a neat layer under the mash. Stir in the peas and season with salt and pepper.
  5. Tip the potatoes back into their warm pan and mash them with the butter and milk until smooth and fluffy. Season well with salt and pepper; the mash is the roof of the pie, so it wants to taste good on its own.
  6. Spoon the filling into a baking dish about 20 by 30cm. Dot the mash over it in spoonfuls, then spread it gently to the edges, which seals the filling in. Rough up the top with a fork; the ridges are what crisp and brown in the oven.
  7. Set the dish on a baking tray to catch any drips and bake for 25 to 30 minutes, until the top is golden and the filling bubbles up at the edges. Rest for 5 minutes, then serve with buttered greens or more peas.

Tips

  • Brown the mince properly and reduce the gravy until thick so the filling is not watery under the mash.
  • Mix a handful of grated cheese into the mash for a richer topping that browns deeply.
  • A little Worcestershire sauce and tomato paste deepen the savoury flavour of the meat layer.

Common questions

What is the difference between shepherd's pie and cottage pie?

Shepherd's pie is made with lamb and cottage pie with beef. Otherwise the method is essentially the same.

Can I freeze shepherd's pie?

Yes, assemble it fully, cool, then freeze. Bake from frozen or thaw overnight first, allowing extra time until piping hot in the centre.