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Family dinner

Shepherd's Pie

A proper lamb shepherd's pie with rosemary, mint and a light Cheddar crust over creamy mash.

MainFamily dinnerMake-aheadFreezer-friendlyDinnerHigh protein
Total time1 hour 55 minutes
DifficultyModerate
Community ratingNew recipe
Per serving35.0g protein
Representative photograph for Shepherd's Pie
OK
Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Lamb filling

  • 1 tbspvegetable oil
  • 750 glamb mince
  • 1large onion (about 200g), finely diced
  • 2carrots (about 180g), cut into small dice
  • 2celery sticks (about 140g), cut into small dice
  • 3garlic cloves, crushed
  • 2 tbsptomato puree
  • 1 tbspplain flour
  • 450 mllamb or beef stock
  • 1 tbspWorcestershire sauce
  • 2 tspfinely chopped rosemary
  • 1 tspdried mint
  • 150 gfrozen peas
  • 1 1/4 tspfine salt
  • 1/2 tspblack pepper

Topping

  • 1.4 kgfloury potatoes, peeled and cut into even chunks
  • 70 gbutter
  • 120 mlwhole milk, warmed
  • 1egg yolk
  • 50 gmature Cheddar, finely grated
  • 3/4 tspfine salt
  • 1/4 tspblack pepper

Per serving

663 kcal35.0g protein58g carbs34g fat

Nutrition calculated from 22 of 22 ingredients

Approximately 680 kcal, 34g protein, 55g carbohydrate, 35g fat and 7g fibre per serving.

Clear and checked

Method

  1. 01

    Heat the oil

    6 min

    Heat the oil in the saute pan over medium-high heat. Brown the lamb in three batches for 5-6 minutes each. Drain away all but 1 tbsp of rendered fat and set the lamb aside.

  2. 02

    Cook the onion

    10 min

    Cook the onion, carrot and celery with 1/2 tsp salt over medium heat for 10 minutes. Add the garlic for 1 minute and tomato puree for 2 minutes.

  3. 03

    Stir in the flour

    3 min

    Stir in the flour, then gradually pour in the stock. Add the Worcestershire sauce, rosemary, mint, remaining salt, pepper and lamb.

  4. 04

    Simmer uncovered for 30-35 minutes

    32 min

    Simmer uncovered for 30-35 minutes until glossy and thick. Stir in the peas for the final 3 minutes. Taste and adjust the seasoning.

  5. 05

    Meanwhile

    18 min

    Meanwhile, boil the potatoes in salted water for 15-20 minutes until tender. Drain, steam dry for 2 minutes, then mash with the butter, warm milk, egg yolk, salt and pepper.

  6. 06

    Heat the oven to 200°C fan

    10 min

    Heat the oven to 200°C fan. Transfer the filling to the ovenproof dish and cool for 10 minutes. Spread over the mash, roughen it with a fork and scatter evenly with Cheddar.

  7. 07

    Bake on a tray

    28 min

    Bake on a tray for 25-30 minutes until the filling bubbles and the top is deeply golden. Rest for 10 minutes so the filling settles before serving.

Equipment check

5 items required

  • Large saute pan or casserole
  • Large saucepan
  • Potato masher or ricer
  • 2.5 litre ovenproof dish, about 30 x 20 x 6cm
  • Baking tray

Dietary and allergen note: Contains dairy, celery and fish (Worcestershire sauce). Gluten-free if the stock and Worcestershire sauce are suitable.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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