Classic Comfort Shepherd's Pie
A hearty and irresistible British classic featuring succulent lamb mince and nutrient-rich carrots and onions, topped with a cloud of fluffy mashed potato. This dish is pure comfort food perfection, providing excellent protein and fibre.
Ingredients
white onion1 whole
carrots3 whole
lamb mince500 g- Ttomato purée2 tbsp
worcestershire sauce15 ml
beef stock500 ml
potatoes900 g
butter85 g
milk45 ml
extra virgin olive oil1 tbsp
garlic cloves2 clove
frozen peas160 g- Rrosemary2 tsp
thyme1 tsp
Instructions
Chef's Tips
For an extra crispy topping, brush the mashed potato lightly with melted butter before baking.
This pie is excellent for batch cooking. Assemble the pie completely, cover, and freeze for up to one month. To cook from frozen, bake at 160C/140C fan/Gas Mark 3 for 80 minutes until piping hot throughout.
Prepare Ingredients and Preheat
Preheat your oven to 180C (160C fan/Gas Mark 4). Chop the white onion and carrots, mince the garlic. Cut the potatoes into even chunks.
Sauté Vegetables
Heat the olive oil in a medium saucepan over a medium heat. Add the chopped onion and carrots and soften for a few minutes.
Brown the Lamb
Increase the heat, crumble in the lamb mince, and brown thoroughly. Once browned, tip off any excess fat from the pan.
Build the Sauce Base
Stir in the tomato purée, rosemary, thyme, salt, pepper, and Worcestershire sauce, and fry for a few minutes, ensuring the purée is cooked out slightly. Then add the frozen peas and stir.
Simmer the Filling
Pour over the beef stock and bring the mixture to a simmer. Cover the saucepan and cook for 40 minutes, removing the lid halfway through the cooking time.
Make the Mash
While the filling simmers, boil the potato chunks in salted water for 15 minutes until they are tender. Drain the potatoes well, then mash them thoroughly with the butter and milk until smooth and fluffy.
Assemble the Pie
Transfer the lamb mince filling into an ovenproof dish. Top the filling evenly with the mashed potato. Use a fork to ruffle the surface of the mash to create texture.
Bake and Serve
Bake the shepherd's pie for 25 minutes until the top is golden brown and the mince filling is bubbling around the edges. Allow the pie to stand for 5 minutes before serving.
