Name: Shepherd's Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 1 tbsp (15 ml) neutral oil; 900 g (2 lb) ground/minced lamb; 2 medium onions, diced; 2 carrots, diced; 2 tbsp (30 ml) tomato paste; 2 tbsp (30 ml) plain/all-purpose flour; 500 ml (2 cups) beef or lamb broth/stock; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (5 ml) dried rosemary; Salt and black pepper; 1.2 kg (2 lb 10 oz) floury potatoes, peeled and cut into chunks; 60 g (4 tbsp) butter; 120 ml (1/2 cup) milk; Salt and black pepper

Shepherd's Pie

A rich minced lamb filling under a layer of buttery mashed potato, baked until golden and bubbling.

YieldServes 6

Prep25 minutes

Cook55 minutes

Total1 hour 20 minutes

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Instructions

Put the potatoes in a large pan of salted water. Bring to a boil and cook for 15-20 minutes, until tender.
Meanwhile, heat the oil in a large frying pan over medium-high heat. Brown the lamb well, breaking it up as it cooks. Spoon off excess fat.
Add the onions and carrots. Cook for 8-10 minutes, until softened.
Stir in the tomato paste and flour. Cook for 1 minute, then gradually stir in the broth.
Add the Worcestershire sauce and rosemary. Simmer for 20-25 minutes, stirring occasionally, until thick. Season to taste.
Drain the potatoes well. Mash with the butter and milk, then season with salt and pepper.
Heat the oven to 200°C/400°F. Spoon the lamb filling into a baking dish and spread the mash evenly over the top.
Bake for 25-30 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes before serving.

Notes

Shepherd's pie is made with lamb. The same recipe made with beef is cottage pie.
Frozen peas can be stirred into the filling for the final 5 minutes of simmering.
For a crisp top, roughen the mash with a fork before baking.

Shepherd's Pie

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Ingredients

Lamb filling

Potato topping

Instructions

Notes

Shepherd's Pie

Print options

Ingredients

Lamb filling

Potato topping

Instructions

Notes

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