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    Shepherd’s pie

    Shepherd’s pie

    Golden, fluffy mash with a bubbling, savoury filling underneath – shepherd’s pie is the kind of comfort food that never goes out of style.

    Shepherd’s pie is a traditional British meat pie with a crust made from mashed potato. Originally, meat left over from Sunday’s roast was turned into a pie on Monday. This hearty classic layers rich minced lamb with vegetables, herbs and a deeply flavourful gravy, all tucked beneath a cloud of buttery potato mash that crisps beautifully in the oven. It’s rustic, warming and exactly the sort of dish that turns an ordinary weeknight into something worth lingering around the table for.

    The beauty of shepherd’s pie lies in its simplicity. It’s unfussy food with plenty of personality – the kind that welcomes seconds and tastes even better the next day. Add a scatter of cheddar for extra golden edges or serve it with a crisp green salad to balance the richness. Whether you’re feeding a hungry family or looking for a cosy weekend dinner idea, this one-pan wonder delivers every single time.

    Print Recipe

    Shepherd’s pie

    Serves: 1 pie
    Cooking Time: 1 hour 45 mins

    Ingredients

    • FILLING

    • 140g onions, chopped
    • 1 garlic clove, finely chopped
    • 50g butter
    • 30ml (2 tbsp) olive oil
    • 2 medium sized carrots, chopped
    • ½ sprig thyme
    • 1 bay leaf
    • 500g minced lamb
    • 15ml (1 tbsp) tomato purée
    • 50ml Worcestershire sauce
    • 500ml (2 cups) vegetable stock
    • 240g peas
    • 10ml (2 tsp) fresh flat-leaf parsley, chopped
    • salt and freshly ground black pepper, to taste

    • MASH

    • 500g potatoes, peeled and cubed
    • 120ml milk
    • 100g butter
    • 2 large egg yolks
    • salt, to taste

    Instructions

    1

    For the filling, sweat the onions and garlic in the butter and olive oil for about 2 minutes. Add the carrots and continue cooking for a further 2 minutes.

    2

    Add the thyme, bay leaf and mince, breaking the mince up as it browns.

    3

    Stir in the tomato purée, then the Worcestershire sauce and stock. Cook until the sauce has a nice thick consistency, about 30 minutes. Make sure the stock doesn’t all cook away. Add the peas and parsley and season. Discard the bay leaf.

    4

    For the mash, place the potatoes in cold water. Bring to the boil, reduce the heat and simmer until the potatoes are soft, about 30 minutes. Drain.

    5

    While the potatoes are still warm, mash them or push them through a potato ricer. Warm the milk and butter until the butter has melted. Add to the mashed potatoes and mix thoroughly to warm through.

    6

    Remove the potatoes from the heat, mix in the egg yolks and season. Preheat the oven to 180°C.

    7

    Pour the meat mixture into an ovenproof dish.

    8

    Spoon the mash over the meat and smooth.

    9

    Use a fork to draw patterns on the surface.

    10

    Bake until a golden crust forms, about 30 minutes. Remove from the oven and leave to stand for a few minutes before serving.

    ALSO SEE: Little cottage pies with cheesy mash

    Little cottage pies with cheesy mash

    Photograph by JAN BOTHA

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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