Shepherd's Pie
Shepherd's pie Say it: SHEP-erdz pye
Shepherd's pie is a comforting English oven dish of minced lamb and vegetables in a rich gravy, topped with fluffy mashed potato and baked until golden. It is a family supper and pub favourite, especially in colder months, and the name reflects the lamb traditionally supplied by sheep farming. The filling is savory and slightly saucy, the potato crust crisp at the edges and soft underneath. It is simple, hearty and deeply satisfying, often served with peas or greens.
Shepherd's Pie
Shepherd's pie
Pronounced SHEP-erdz pye
- Serves
- 4
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Filling
Mashed potato topping
Method
Put the potatoes in a large pot, cover with cold water by 1 inch (2.5 cm), and bring to a boil. Cook for 15–20 minutes, until a knife slides in easily; drain and let steam dry for 2 minutes.
While the potatoes cook, heat the olive oil in a large deep skillet over medium-high heat. Add the lamb and cook for 6–8 minutes, breaking it up, until browned and no longer pink. If there is a lot of fat, spoon off all but about 1 tbsp.
Add the onion and carrots to the skillet and cook for 8–10 minutes, until softened and the onion is translucent. Stir in the garlic, thyme, tomato paste and flour; cook for 1–2 minutes, until the paste darkens and the flour smells nutty.
Pour in the stock and Worcestershire sauce, add the salt and pepper, and scrape up any browned bits. Bring to a simmer, lower the heat, and cook for 10–12 minutes, until the gravy thickens and the carrots are tender. Stir in the peas and cook for 2 minutes more; taste and adjust the seasoning.
Mash the drained potatoes with the butter until smooth, then stir in the warm milk, salt and pepper and beat until fluffy. Preheat the oven to 400°F (200°C).
Spoon the lamb filling into a 9-inch (23 cm) deep pie dish or a 2-quart (1.9 L) baking dish. Spread the mashed potato evenly over the top, sealing it to the edges, then rough up the surface with a fork. Set the dish on a baking sheet.
Bake for 25–30 minutes, until the filling bubbles at the edges and the potato top is golden and crisp in places. If needed, broil for 2–3 minutes for a deeper colour. Rest for 10 minutes before serving.
Regional variant: Cottage Pie
Replace the lamb with 1 1/2 lb (700 g) minced beef and use beef stock; otherwise make the filling and topping in exactly the same way. The beef version is known as cottage pie and has a slightly firmer, meatier flavour.
Cook's notes
- For a crisper top, rough up the mash with a fork and bake until the ridges are deeply golden; a brief broil at the end helps.
- Let the filling cool slightly before spreading the mash so it stays on top rather than sinking.
- If your lamb is very lean, add a little extra butter or oil to the filling to keep it juicy.
Serve with
Steamed garden peas or buttered greens, with brown sauce or extra gravy on the side.
Make ahead and storage
Assemble up to 24 hours ahead, cover and refrigerate; bake from cold, adding 10–15 minutes. Leftovers keep for 3 days refrigerated and reheat well.
