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shepherds pie

Shepherd’s Pie for Cold Nights and Clean Plates

Tender seasoned lamb, hearty vegetables, and creamy mashed potato topping combine in one satisfying dish that feels like a hug on a plate. This complete meal requires no juggling of multiple components, with flavors working seamlessly together through Worcestershire sauce and herbs that deepen everything into pure comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 2 onions chopped
  • 450 g ground lamb
  • 2 tablespoons plain flour
  • 2 carrots peeled and finely chopped
  • 2 tablespoons tomato puree
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 300 ml vegetable stock
  • 1 kg floury potato
  • 25 g butter
  • 5 tablespoons milk
  • 2 garlic cloves crushed
  • 1 tablespoon Tabasco sauce
  • 3 tablespoons red wine

Method
 

  1. Begin by heating 1 tablespoon of vegetable oil in a large pan and adding 2 chopped onions. Fry them for 7 minutes until softened and slightly browned, then stir in 450 g of ground lamb and cook until crumbly and evenly browned.
  2. Add 2 tablespoons of plain flour, stirring well to coat the meat. Continue building the filling by incorporating 2 finely chopped carrots, 2 tablespoons of tomato puree, 2 tablespoons of Worcestershire sauce, 1/2 teaspoon each of dried thyme and rosemary, and 300 ml of vegetable stock.
  3. Season generously with salt and pepper, then bring the mixture to a boil. Cover the pan and simmer for 30 minutes, stirring occasionally, until the meat becomes tender.
  4. While the meat mixture simmers, prepare the potato topping by peeling and chopping 1 kg of floury potatoes and cooking them in a large pan of boiling salted water until tender. Drain them thoroughly and return them to the pan, then cover and leave to steam.
  5. Dry the potatoes by heating uncovered for 5 minutes. Mash them until smooth, then incorporate 25 g of butter, salt, pepper, and 5 tablespoons of milk until you achieve a smooth consistency. Preheat the oven to 200°C/gas 6.
  6. To assemble the shepherd’s pie, transfer the meat mixture into a 1.7 litre ovenproof dish. Spoon the mashed potatoes over the top and smooth them with a fork to seal in the filling and create an even layer.
  7. Bake for 30 to 35 minutes until the top becomes crisp and golden brown. Allow the pie to cool slightly before serving for the best presentation and easier portioning.

Notes

What to Serve with shepherds pie

Shepherd’s pie is hearty enough to stand on its own, but I’d argue that serving it with the right sides makes the whole meal feel more complete. A crisp green salad with tangy vinaigrette cuts through the richness beautifully.
Steamed broccoli or roasted Brussels sprouts add nutritional balance without competing for attention. I’m partial to crusty bread for soaking up any savory juices left on the plate.
A simple coleslaw brings invigorating crunch. Even a basic side of pickled vegetables works wonders. The key is choosing accompaniments that complement rather than overshadow this classic comfort food.