Deconstructed Shepherd's Pie with Fried Eggs

This deconstructed shepherd's pie keeps everything you love about the classic: savoury beef, sweet carrots and peas, and buttery mash.

Instead of baking it in one dish, each element is cooked separately and layered on the plate so every bite stays distinct and full of texture. Topped with a sunny fried egg, it turns into a hearty supper that is quick enough for a busy evening yet still feels a little special at the table.

20 mins prep

30 mins cook

50 mins total

serves 4

Method

20m30m50m

Bring a large pan of salted water to the boil, add the potatoes and simmer for 15 to 18 minutes until tender.
While the potatoes cook, heat half the olive oil in a large frying pan over medium-high heat.
Add the onion and carrots, cook for 5 minutes until softened, then add the beef mince and break it up with a spoon.
Cook the beef until browned and no pink remains, then season well with salt and black pepper.
Stir in the peas and cook for 2 minutes just to heat through, then reduce the heat to low to keep warm.
Drain the potatoes thoroughly and return them to the hot pan for 30 seconds to steam off excess moisture.
Mash with the butter and warm milk until smooth and fluffy, then season to taste.
Heat the remaining oil in a non-stick frying pan over medium heat and fry the eggs sunny-side up until the whites are set and the yolks are still soft.
Spoon a layer of mash onto each plate, top with the beef and vegetable mixture, and finish with a fried egg.
Serve immediately with an extra pinch of black pepper over each egg.