Description
A comforting and easy no-fuss shepherd’s pie featuring lamb mince cooked with vegetables and topped with creamy mashed potatoes, perfect for a hearty family meal with minimal prep and cooking time.
Ingredients
Scale
For the Lamb Filling
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2–3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp tomato purée
- Large splash Worcestershire sauce
- 500ml beef stock
For the Mashed Potato Topping
- 900g potatoes, cut into chunks
- 85g butter
- 3 tbsp milk
Instructions
- Prepare the Lamb Filling: Heat 1 tbsp sunflower oil in a medium saucepan over medium heat. Add the chopped onion and carrots and gently soften them for a few minutes until tender.
- Brown the Lamb: Increase the heat, crumble in the 500g lamb mince and brown it thoroughly, stirring to break up any lumps. Once cooked, tip off any excess fat from the pan.
- Add Flavors: Stir in 2 tbsp tomato purée and a large splash of Worcestershire sauce, frying the mixture for a few minutes to combine flavors.
- Simmer: Pour in 500ml beef stock, bring to a simmer, then cover the saucepan and cook on low heat for 40 minutes, uncovering halfway through to allow some liquid to reduce.
- Make the Mashed Potatoes: While the lamb cooks, preheat the oven to 180C (fan 160C/gas 4). Boil 900g of potato chunks in salted water for 10-15 minutes until tender. Drain and mash with 85g butter and 3 tbsp milk until smooth and creamy.
- Assemble the Pie: Transfer the cooked lamb mixture into an ovenproof dish. Spread the mashed potato evenly over the top and ruffle the surface with a fork for texture.
- Bake: Bake the pie in the preheated oven for 20-25 minutes until the mashed potato topping starts to brown and the filling bubbles at the edges.
- Optional Freezing Step: The pie can be chilled or frozen at this stage for up to one month. To bake from frozen, cook at 160C (fan 140C/gas 3) for 1 hour to 1 hour 20 minutes until piping hot in the centre. Finish with a quick grill to brown the top if desired.
- Serve: Allow the pie to stand for 5 minutes after baking before serving to let the flavors settle.
Notes
- This shepherd’s pie can be prepared in advance and frozen for up to a month for convenience.
- Ruffling the mashed potato topping with a fork helps it brown nicely and creates a crispy texture.
- You can substitute lamb mince with beef mince for a variation.
- Use full-fat milk and butter for the creamiest mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: shepherd's pie, lamb mince, mashed potato topping, comforting dinner, easy recipe, no-fuss meal
