Shepherd’s Pie is a classic – here’s a really simple recipe to get it right every time.
This recipe is perfect for the cold winter months and couldn’t be easier to make.
The numbers below will make for a good four servings and take around 45-55 minutes.
- 500g lamb mince
- Around 600g potato, peeled and diced
- 1 onion, peeled and diced
- 1 tablespoon oil
- 2 tablespoons tomato purée
- 500ml stock Beef or vegetable
- Frozen peas (optional) Could swap for other frozen veg
- 2 tablespoons milk
- 4 tablespoons butter
How to make Shepherd’s Pie
- In a large frying or sauce pan with a lid add the oil over a medium-low heat.
- Add the diced onions and carrots and fry for 5 minutes until they start to soften.
- Increase the heat to high and add the lamb mince. Break apart with a wooden spoon and fry until browned all over.
- Stir in the tomato puree and mix it into the meat and veggies.
- Pour the stock and any further seasoning to taste, such as a big splash of Worcestershire sauce. Some suggest adding a teaspoon of Marmite but we’ll leave that up to you!
- Cover and allow to gently simmer away for 20 minutes.
- Remove the lid and simmer for a further 15 minutes, adding the peas or other vegetables (if using) for the final five minutes.
- While the mince cooks, peel and roughly chop the potatoes. Place in a pan of boiling water for 15-20 minutes or until softened all the way through.
- Drain the potatoes and return to the pan together with the butter and milk. Mash together until creamy. Season with a little salt & pepper to taste.
- Once everything is ready, add the mince to a baking dish and spread the potato mash over the top, scoring with a fork.
- Bake for 25-30 minutes at 180 degrees until top is beginning to brown and is crispy.