British
Shepherd's Pie
A traditional British shepherd's pie made with minced lamb simmered in a savoury gravy, then topped with buttery mashed potato and baked until golden. It is hearty, homely, and best served bubbling from the oven.
Watch it madeThe Cooking Foodie · 5:35
Ingredients
- Floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks500g
- Minced lamb300g
- Onion, finely chopped1 small
- Carrot, finely diced1 medium
- Celery stick, finely diced1
- Garlic clove, finely chopped1
- Tomato purée1 tbsp
- Plain flour1 tbsp
- Lamb or beef stock250ml
- Worcestershire sauce1 tbsp
- Fresh thyme leaves1 tsp
- Frozen peas60g
- Unsalted butter35g
- Whole milk60ml
- Mature Cheddar, finely grated25g
- Saltto taste
- Black pepperto taste
Method
- Put the potatoes in a pan of cold salted water, bring to the boil, and simmer for 15 to 18 minutes until tender.
- Meanwhile, heat a wide frying pan over medium-high heat and brown the minced lamb well, breaking it up with a spoon as it cooks.
- Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
- Add the onion, carrot, and celery to the lamb and cook for 8 minutes until softened and lightly coloured.
- Stir in the garlic and tomato purée and cook for 1 minute.
- Sprinkle over the flour and stir for 1 minute so it coats the meat and vegetables.
- Gradually add the stock, stirring to form a gravy, then add the Worcestershire sauce, thyme, salt, and black pepper.
- Simmer gently for 15 to 20 minutes until the filling is thick and glossy, then stir in the peas.
- Heat the oven to 200°C/180°C fan.
- Drain the potatoes well, let them steam dry for 1 minute, then mash with the butter and milk until smooth; season with salt and black pepper.
- Spoon the lamb filling into a small baking dish and spread it level.
- Top with the mashed potato, starting around the edges to seal in the filling, then fluff the surface with a fork.
- Scatter over the grated Cheddar and bake for 20 to 25 minutes until the top is golden and the gravy is bubbling at the edges.
- Rest for 5 minutes before serving.
Common questions
Can I substitute the lamb in Shepherd's Pie with beef, turkey, or a vegetarian alternative?
Yes. Use beef for a classic cottage pie, or turkey for a lighter version. For vegetarian, replace lamb with lentils or a meat-free mince and keep the same onion, carrot, celery, stock, and seasoning base.
How long does Shepherd's Pie take from start to finish?
Allow about 1 hour to 1 hour 15 minutes total. The potato takes 15 to 18 minutes, the filling about 25 to 30 minutes, and the oven finish around 20 minutes until browned and hot through.
What are the most common mistakes when making Shepherd's Pie?
Don’t underbrown the lamb or the filling will taste flat. Don’t add too much stock at once or the sauce may go thin. Also, drain the potatoes well before mashing, or the topping can turn watery.
Can I make Shepherd's Pie ahead and how should I store leftovers?
Yes. Assemble it, cool quickly, then refrigerate covered for up to 2 days. Leftovers keep well in the fridge for 3 days. Reheat until piping hot throughout, or freeze for up to 3 months.
What should I serve with Shepherd's Pie?
It’s hearty enough on its own, but it goes well with green veg like peas, cabbage, green beans, or broccoli. A simple salad or extra gravy on the side also works nicely.