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Lamb Shepherds Pie

Rich Lamb Shepherd’s Pie Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 500g lamb mince
  • 1 large onion, finely chopped
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp plain flour
  • 400ml beef or lamb stock
  • 1 tbsp Worcestershire sauce
  • 1 cup frozen peas
  • 1 tsp salt
  • ½ tsp black pepper
  • 1kg floury potatoes, peeled and cut into chunks
  • 80g butter
  • 100ml whole milk, warmed
  • 100g mature cheddar, grated

Method
 

  1. Brown the lamb mince over high heat for about 8 minutes until deeply browned.
  2. Lower the heat and cook the onion and carrots for 6 to 8 minutes. Add garlic and tomato paste, cooking for 2 more minutes.
  3. Stir in the flour, then pour in the stock and Worcestershire sauce. Simmer for 20 to 25 minutes until thick, then add peas and season.
  4. Boil the potatoes for 12 to 15 minutes, drain and mash with butter, warm milk, and most of the cheddar.
  5. Spoon the filling into a dish, top with mash, scatter the remaining cheese and a little butter. Bake at 200°C (180°C fan) for 25 minutes.
  6. Grill on high for 4 to 5 minutes until the top is golden and bubbling. Rest for 5 minutes before serving.

Notes

If making ahead, cool the pie completely before covering and refrigerating for up to 3 days. Reheat in the oven until piping hot, then grill the top briefly to re-crisp the cheese.