Shepherd's Pie

Name: Shepherd's Pie
Total time: 1 h 10 min
Yield: 4
Cuisine: British (English)
Ingredients: 500 g Minced lamb; 1 large Onion, finely chopped; 2 Carrot, finely diced; 2 cloves Garlic, crushed; 2 tbsp Tomato purée; 1 tbsp Plain flour; 300 ml Lamb or beef stock; 1 tbsp Worcestershire sauce; 100 g Frozen peas; 2 sprigs + 1 leaf Thyme and a bay leaf; 800 g Floury potatoes; 40 g Butter; 60 ml Milk; Salt and black pepper

Minced lamb stewed with onion, carrot and gravy, spread into a dish and capped with a thick layer of mashed potato that goes crisp and golden under the grill. A shepherd keeps sheep — so shepherd's pie is lamb; the beef version is cottage pie.

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สูตรโดย English home & pub kitchens · 🏺 ดั้งเดิม · Everyday English cooking — the food of home kitchens, cafés and pubs rather than any one chef

English · traditional bake — An ownerless traditional dish, so no cook is credited. 'Cottage pie' redirects to the cited 'Shepherd's pie' article, which is what is stored here; it confirms that shepherd's pie is made with lamb and cottage pie with beef, that the dish is minced meat topped with mashed potato and baked, and that it originated as a thrifty way to use leftover roast meat. It is filed here under the book's 'beef' main-ingredient bucket because there is no 'lamb' value; the recipe itself is lamb. Quantities and method are this book's own.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

The Cooking Foodie Robert Welch Natashas Kitchen

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Brown the minced lamb in a wide pan over high heat, breaking it up, until it is well coloured and any liquid has cooked off. Spoon off the excess fat, leaving a tablespoon behind.
💡 Real colour on the meat is the flavour of the whole pie. If the pan is crowded the lamb steams grey — brown it in two batches rather than piling it in.
Add the onion, carrot and garlic and soften for 6–8 minutes. Stir in the tomato purée and flour and cook for a minute, then pour in the stock and Worcestershire sauce, add the thyme and bay, and simmer gently for 20 minutes until thick.
💡 It should end up like a thick, glossy ragù, not a soup — if it is still loose, simmer it uncovered a few minutes more. A wet filling makes the mash slide off.
Meanwhile, boil the peeled, chunked potatoes in salted water for about 15 minutes until tender. Drain well, let them steam-dry for a minute, then mash with the butter and warm milk and season.
Stir the peas through the meat, pull out the bay leaf and thyme stalks, and taste for salt. Spread the filling into an ovenproof dish.
Spoon the mash over the top and spread it right to the edges to seal in the filling, then rough up the surface with a fork so the ridges catch and crisp. Bake at 200°C for 25 minutes, until golden on top and bubbling at the sides.
💡 Sealing the mash to the very edge stops the gravy bubbling up and over. For extra crunch, drag the fork tines across the top or grate a little cheese on before it goes in.
Let it settle for 5 minutes before serving — straight from the oven it will slump on the plate.

💡 เคล็ดลับ

Shepherd's pie is lamb; cottage pie is beef. The names are not interchangeable, even though supermarkets often muddle them — 'a shepherd looks after sheep' is the way British cooks remember which is which.
This is filed under the book's red-meat category (there is no separate lamb one), so it may show up in a 'beef' browse — but the recipe is lamb. Swap to beef mince and you have literally made cottage pie.
It reheats beautifully and is often better the next day, once the gravy has set into the mash. Make it ahead and bake it cold, giving it an extra 10 minutes in the oven.