Recipe · By Marc Dessein ·

Shepherd's pie, English minced lamb under a golden mash

A slice of shepherd's pie on a white plate, golden ridged mash, visible mince, green salad beside it

Serves 4. Per serving, about 580 kcal and 24 g of protein.

Shepherd's pie is an English dish of minced lamb simmered with onion, carrots, tomato purée and Worcestershire sauce, topped with buttery mashed potato and baked. The "shepherd" in the name refers to the lamb: the same dish made with beef is called cottage pie. The meat simmers for 40 minutes in stock before going into the oven.

Tender lamb in a rich, reduced sauce, slightly sweet from the carrots and sharpened by the Worcestershire, under a soft mash whose fork ridges turn crisp in the oven.

Method

  1. Heat the oil in a medium saucepan and soften the onion and carrots for a few minutes.
  2. When soft, turn up the heat, crumble in the minced lamb and brown it. Tip off any excess fat.
  3. Add the tomato purée and Worcestershire sauce, then fry for a few more minutes.
  4. Pour in the beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
  5. Meanwhile, heat the oven to 180 °C (160 °C fan).
  6. Put the mince into an ovenproof dish, top with the mashed potato and ruffle it with a fork.
  7. Bake for 20 to 25 minutes, until the top starts to colour and the mince is bubbling at the edges. Leave to stand for 5 minutes before serving.