Recipe
Classic Shepherd's Pie
A comforting British shepherd's pie with savoury minced lamb, sweet carrots and onion, rich stock gravy, and a creamy mashed-potato topping baked until golden for an easy family supper.
Ingredients
Method
20 mins prep45 mins cook65 mins total
Heat the oven to 200°C. Boil the potatoes in salted water for 15–18 minutes, until tender, then drain and mash with the butter and milk.
Heat the oil in a wide pan. Cook the onion and carrots for 6–8 minutes until softened.
Add the minced lamb and cook until browned, breaking it up as it cooks. Stir in the tomato purée and Worcestershire sauce.
Pour in the beef stock, season with salt and black pepper, and simmer for 20 minutes until the gravy has thickened.
Spoon the lamb mixture into a baking dish and spread the mashed potato evenly over the top. Roughen the surface with a fork.
Bake for 20–25 minutes until bubbling at the edges and golden on top. Rest for 5 minutes, then scatter over the parsley and serve.
Notes
Let the lamb filling cool slightly before adding the mash so the potato stays in a distinct layer. Drag a fork across the top to create ridges that brown in the oven.
About this recipe
This classic shepherd's pie layers savoury minced lamb, softened onion and carrots in a rich stock gravy beneath a blanket of buttery mashed potato.
It is a dependable family supper with a crisp golden top and a deeply savoury filling. Prepare it ahead, chill it, and bake when you are ready to eat.
