Shepherd's Pie

This shepherd's pie recipe is one of my own - there's not a lot of preparation needed and it's pretty straightforward to make.   Once the potatoes are boiling, you cook the lamb mince filling for a short amount of time on the hob and then the oven does it's work!

Growing up, I always had peas and carrots in mince when I was given mince and tatties (potatoes!), so I've always done the same when making my shepherd's pie.

This is another dish that I associate with comfort food - one of those that you just don't want to end!

The lamb mince filling is full of delicious lamb flavour, with pops of peas and tender carrots and a smooth mashed potato topping - enjoy! 

Tips

• Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate.   Cook in the oven for 40 to 45 minutes.
• This recipe for shepherd’s pie can easily be adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• lamb dishes
• minced beef and onion pie
• easy steak pie
• creamy chicken, gammon and leek pie
• fish pie
• spicy veggie pies
• vegetable and lentil cottage pie

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Ingredients

• 500g lamb mince
• 1 medium onion, finely chopped
• 1 large carrot, peeled and diced
• 500ml lamb stock (made using a stock cube or pot)
• 120g frozen peas or petit pois, thawed in hot tap water and drained
• 5 tsp meat gravy granules

For the mashed potato topping:

• 1kg potatoes, peeled and cut into large chunks
• cooking salt
• 80ml milk (I use semi-skimmed)
• 40g butter
• salt and freshly ground black pepper

Instructions

1. See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the mashed potato. Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt.   Cook on a continuous simmer for 18 to 20 minutes until the potatoes are tender.
2. Meanwhile, put the lamb mince in a medium saucepan over a high heat. When the mince starts to brown, add the onions and cook for 5 to 8 minutes until all of the mince is browned and the onions are softened.   Add the diced carrot and stock.   Reduce to a gentle simmer and cook for 15 minutes, uncovered.   Then, add the peas and increase the heat.   Stir in the gravy granules until all combined and the gravy has thickened.  Pour the mince mixture into an ovenproof dish (mine is 19cm x 27cm).
3. When the potatoes are cooked, drain well in a colander and let them sit for a minute or 2 to steam dry.   Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter.   Turn off the heat and add the cooked potatoes.   Mash well until the potatoes are smooth and the milk and butter combined.   Season with salt, if needed and black pepper, to taste.
4. Top the mince with the mash, using a fork to make a decorative pattern.
5. Bake the pie in the oven for 30 to 35 minutes, until the potato topping is lightly browned.