Holly's Homestead — Recipe
Shepherd's Pie
Savoury lamb mince and vegetables under a golden mashed potato crust
DIFFICULTY Easy
COURSE Main
CUISINE British
COURSE Main
CUISINE British
Estimated nutrition per serve: 570 kcal · 23g protein · 43g carbohydrate · 34g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Boil the potatoes in salted water for 15-20 minutes until tender. Drain, then mash with the butter and milk until smooth. Season with salt and pepper.
- Preheat the oven to 200C. Heat the oil in a large pan and cook the onion and carrots for 6 minutes until soft.
- Add the lamb and cook for 8 minutes until browned, breaking it up. Drain off any excess fat.
- Stir in the tomato paste and flour, then add the stock and Worcestershire sauce. Simmer for 10 minutes until thick, then stir through the peas.
- Spoon the mince into a 2 litre baking dish. Top with the mash and rough up the surface with a fork.
- Bake for 25 minutes until golden and bubbling. Rest for 5 minutes before serving.
03Notes & substitutions
- Shepherd's pie uses lamb; with beef it is technically a cottage pie.
- Add corn, mushrooms or celery to the mince for extra vegetables.
- Mix a cup of grated cheese through the mash for a cheesy crust.
- Dot the top with butter before baking for a better colour.
- Assemble it a day ahead and bake before serving.
04Common mistakes
- Watery mince — it makes the mash sink and the pie soggy; simmer until thick.
- Putting mash on hot mince — it sinks; let the filling cool for a few minutes.
- Wet mash — drain the potatoes well and let them steam dry before mashing.
- Not roughing the top — ridges are what crisp and brown.
05Storage & leftovers
Fridge
Up to 3 days.
Freezer
Freezes well, baked or unbaked, for up to 3 months. Thaw overnight and bake from cold.
Reheating
Cover and reheat at 180C for 25 minutes.
More About This Recipe
07Troubleshooting
- Topping sinks. The filling was too wet or too hot; thicken it and cool slightly.
- Topping is pale. Rough it up, dot with butter and finish under the grill.
- Filling is greasy. Drain the fat after browning the lamb.
- Mash is lumpy. Mash while the potatoes are hot, and use a ricer for the smoothest result.
Frequently Asked Questions
What's the difference between shepherd's and cottage pie?
Shepherd's pie is made with lamb, cottage pie with beef.
Can I make it ahead?
Yes - assemble, cover, refrigerate for 24 hours and bake 35 minutes.
Can I use sweet potato mash?
Yes - it makes a sweeter topping.
Can I make individual pies?
Yes - use ramekins and bake for 20 minutes.