Classic Shepherd's Pie
📖 Why This Recipe Matters
"Slow-cooked lamb mince in a rich rosemary gravy topped with buttery, golden-crusted mashed potato — proper British comfort food."
🛒 Ingredients
Serves:6
- 800glamb mince⭕
- 2onions(finely diced)⭕
- 3carrots(diced)⭕
- 3 stalkscelery(diced)⭕
- 4 clovesgarlic(minced)⭕
- 2 tbsptomato purée⭕
- 1 tbspWorcestershire sauce⭕
- 200mlred wine⭕
- 400mllamb or beef stock⭕
- 2 sprigsfresh rosemary⭕
- 1 kgfloury potatoes(e.g. Maris Piper)⭕
- 80gunsalted butter⭕
- 100mlwhole milk(warmed)⭕
- 1egg yolk(for brushing)⭕
🍳 Method
- 1Brown lamb mince in batches in a large casserole. Season and remove. Drain excess fat.⭕
- 2Soften onion, carrot and celery in same pot for 10 minutes. Add garlic and tomato purée, cook 2 minutes.⭕
- 3Return lamb. Add Worcestershire, wine, stock and rosemary. Simmer uncovered for 30 minutes until thick.⭕
- 4Boil potatoes until tender. Drain, then mash with warm butter and milk until smooth. Season well.⭕
- 5Transfer lamb to a baking dish. Spread or pipe mash on top. Brush with egg yolk.⭕
- 6Bake at 200°C for 25–30 minutes until golden and bubbling.⭕
- 7Rest for 5 minutes before serving.⭕
💡 Chef's Tips
Don't rush the mash — floury potatoes, warm butter and warm milk, mashed until just smooth. Pipe the mash for a professional look and better crust area.
✅ Made By (26)
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