Traditional Shepherd’s Pie

There’s nothing more comforting than traditional Shepherd’s Pie! This hearty pie with minced lamb topped with creamy mashed potato is a true winter warmer.

Recipe in collaboration with ‘Lamb – Try It Love It’

I can’t believe it has taken me so long to post my recipe for Shepherd’s pie! This is a family favourite ever since my kids were tiny – I used to draw a smiley face with ketchup on top of the mash for them 🙂

The time has come to share this comforting dish as part of my collaboration with Lamb Try it, Love it, an EU-funded campaign that aims to introduce a new generation of cooks to the convenience and unique flavours of lamb.

Lamb mince is perhaps the easiest cut to cook with and really versatile: you can use it in burgers, stir fries, pies and stews. It has a mild and slightly sweet flavour that pairs well with spices and is very popular with younger children.

Shepherd’s pie is a British classic – rich lamb mince cooked with onions, celery and carrots topped with creamy mash. Taking a little extra time to cook the lamb and vegetables makes all the difference!

For a really rich Shepherd’s pie, try mixing lamb mince with leftover roast lamb. This is probably how the pie originated, as a way to use up leftovers.

How to make Shepherd’s pie

Step 1. Heat one tablespoon of oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned, about 5 minutes. Lamb usually releases a lot of liquid while cooking so drain the mince and set aside.

Step 2. Add the remaining oil in same pan (no need to clean) and cook the onions, celery, carrot, thyme and bay leaves on medium heat for five minutes until they start to soften.

Step 3. Add the minced lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a simmer.

Step 4. Cook over low heat, uncovered, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.

Step 5. When the about 30 minutes in, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.

Step 6. Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).

Step 7. Preheat the oven to 200C/400F. Take the bay leaves out and transfer the lamb into a 7”x 9” (18cmx23cm) ovenproof dish and pack down.

Step 8. Pipe the mash over the lamb and sprinkle with the Parmesan. Bake for 25-30 minutes or until the top is golden. Leave to cool for five minutes then serve with some green steamed veggies on the side.

NEED MORE LAMB RECIPE INSPO?

• Leftover turkey Korma with golden rice
• Pressure Cooker Lamb Dhansak curry
• Spicy Lamb Keema Pizza
• Slow Cooker Lamb Shank Rogan Josh

Find out more at trylamb.co.uk and @TryLamb on Facebook and Instagram.

HAVE YOU MADE MY SHEPHERD’S PIE?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Traditional Shepherd’s Pie

Lucy Parissi | Supergolden Bakes

There’s nothing more comforting than traditional Shepherd’s Pie! This hearty pie with minced lamb topped with creamy mashed potato is a true winter warmer.

5 from 6 votes

Print Rate

Course: Main

Cuisine: British

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Servings: 6

Ingredients

For the filling

• 2 tbsp olive oil divided
• 900 g | 2 lb minced lamb
• 2 large onions , minced
• 3 sticks celery , finely chopped
• 3 carrots , finely diced
• 3 tbsp tomato paste
• 3 springs thyme , leaves only
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 500 ml | 2 cups chicken stock
• 250 ml | 1 cup white wine (or use more stock)
• 1 tsp salt
• 1 tsp black pepper

For the mash

• 900 g | 2 lb floury potatoes , cubed
• 4 tbsp butter
• 60 ml | 1/4 cup whole milk
• Salt and pepper
• 4 tbsp grated Parmesan , to top

Instructions

• Heat one tablespoon of oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned. Drain and set aside.
• Add the remaining oil in same pan (no need to clean) and cook the onions, celery, carrot, thyme and bay leaves on medium-low heat for five minutes until they start to soften.
• Add the minced lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a simmer.
• Cook, uncovered, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.
• When the lamb is about 30 minutes in, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.
• Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).
• Preheat the oven to 200C/400F. Take the bay leaves out and transfer the lamb into a 7”x 9” (18cmx23cm) baking dish and pack down.
• Pipe the mash over the lamb and sprinkle with the Parmesan.
• Bake for 25-30 minutes or until the top is golden. Leave to cool for five minutes then serve with some green steamed veggies on the side.

Video

Notes

Try mixing it up by topping with sweet potato mash, or add extra veggies like peas  in the filling.

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