Shepherd's Pie

© Matthias Würfl

Shepherd's Pie

© Matthias Würfl

For the mashed potato topping

Ingredients (Serves 8)

600
g
floury potatoes, unpeeled
200
ml
milk
40
g
butter
1
pinch
salt
1
teaspoon
freshly grated nutmeg

For the minced lamb filling

Ingredients (Serves 8)

2
tablespoon
sunflower oil
1.5
kg
minced lamb
2
onions, finely chopped
3
clove
garlic, finely chopped
2
sprigs
rosemary, leaves picked
2
tablespoon
tomato purée
3
tablespoon
Worcestershire sauce
200
ml
lamb stock
1
can
peas and carrots (or use 400g frozen)
100
g
gouda, grated
1
pinch
salt
1
pinch
pepper

Preparation:

  • For the mashed potato topping, put the potatoes in a pan of boiling salted water and cook until tender when tested with a sharp knife, 35­­–40 minutes. Drain and set aside to cool.
  • When cool enough to handle, peel the potatoes and press them through a potato ricer into a bowl.
  • Add the milk and butter and mix to a creamy mash.
  • Season with salt and nutmeg.
  • For the minced lamb filling, heat the sunflower oil in a large saucepan over a medium heat. When hot, add the lamb mince, onions and garlic and cook, stirring, until the meat is browned and the liquid has reduced.
  • Stir in the rosemary leaves, tomato purée and Worcestershire sauce and season with salt and pepper.
  • Pour in the lamb stock and bring to a boil, then turn down the heat and simmer until there is almost no liquid left in the pan (about 10 minutes).  
  • Stir in the peas and carrots.
  • Heat the oven to 180C.
  • Transfer the lamb filling to an oven dish. Spoon over the potato topping and smooth over the top. Sprinkle over the grated gouda.
  • Bake the pie in the oven for 30 minutes or until the filling is bubbling and the top is nicely browned.

 

Tip

The classic one-pot dish needs a side salad at most and tastes delicious reheated the next day.

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