Classic shepherd’s pie

Shepherd’s pie is one of the old-school British classics. This foolproof recipe lets the ingredients do the talking; the flavour of the lamb mince takes centre stage, while the potatoes...

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Classic shepherd’s pie

Shepherd’s pie is one of the old-school British classics. This foolproof recipe lets the ingredients do the talking; the flavour of the lamb mince takes centre stage, while the potatoes bring buttery goodness and the peas add pops of sweetness.

Ingredients :
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 garlic cloves, finely grated
  • 500g lamb mince, preferably 20% fat
  • 1 heaped tbsp tomato purée
  • 1 tsp Worcestershire sauce
  • 200ml red wine (whatever you’d like to drink with it)
  • 500ml beef stock
  • 1 bay leaf
  • 10g thyme sprigs
  • 200g frozen peas
  • 1kg floury potatoes, ideally yukon gold or russet, peeled and cut into 3cm chunks
  • 200ml whole milk
  • 80g salted butter
Directions :

  1. Heat the oil in a large pan over a medium heat. Add the onion, carrots and a good pinch of salt. Cook for about 15 minutes, stirring regularly, until softened.

  2. Stir in the garlic and cook for a minute. Add the lamb mince, using a wooden spoon to break it up into small pieces, then cook for about 8 minutes until lightly browned.

  3. Stir in the tomato purée and Worcestershire sauce, then cook for 2 minutes. Increase the heat a little and add the wine. Bubble for a few minutes until reduced by half, then pour in the stock. Tie the bay leaf and thyme into a bunch with some string and add this too. Simmer gently for about 30 minutes until reduced a little.

  4. Heat the oven to 200°C/180°C fan/gas 6. Meanwhile, put the potatoes in a pan of salted water and bring to the boil. Reduce to a simmer and cook for about 10 minutes or until tender to the point of a table knife.

  5. Drain the potatoes and return to the pan. Let them steam dry for a minute, then add the milk and butter and mash with a potato masher until very smooth. Season the mash well with salt and pepper and use a wooden spoon to stir it so it’s even smoother. Transfer to a piping bag with a 3cm opening snipped off (if you like – see ‘Be a better cook’).

  6. Stir the peas into the lamb mixture and remove the herbs. Pour the lamb mixture into an oven dish (about 20cm x 30cm), then top evenly with the mashed potato, be it piped, scooped or spooned. Bake for 20-25 minutes until golden and slightly crisp on top.

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