Shepherd’s Pie

Shepherd’s Pie is a classic British dish made with minced lamb cooked in a rich, savoury gravy and topped with a layer of mashed potatoes, then baked until golden. Traditionally a way to use leftover roasted meat, it has become a staple comfort food known for its simple ingredients and satisfying balance of flavours and textures.

This version follows a traditional approach: lamb for the filling, thyme for gentle seasoning, and a smooth potato topping. Peas are included as an optional addition, reflecting common modern practice while keeping the recipe flexible. The result is a hearty, well-balanced dish suitable for everyday cooking.

Ingredients (serves 3–4)

Filling

• 1 tbsp butter, dripping, or oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely diced
• 500 g minced lamb
• 1 tbsp tomato purée
• 1 tbsp plain flour
• 200 ml stock (or 200 ml water + 1 beef stock cube)
• 1 tsp Worcestershire sauce
• ½–1 tsp thyme (fresh or dried)
• Salt and black pepper
• Optional: 75–100 g peas (fresh or frozen)

Mash topping

• 600–700 g floury potatoes
• 2–3 tbsp butter
• 60–80 ml warm milk
• Salt
• Optional: 1 egg yolk

Equipment used for this recipe

• Enameled Cast Iron Roasting Pan
• Hybrid Stainless Steel Sauté Pan
• Wooden cutting board 
• Cast Iron Serving Pan

Method

1. Prepare the filling

1. Preheat oven to 200°C (180°C fan).
2. Heat fat in a pan and cook onion and carrot for 5–7 minutes until softened.
3. Add minced lamb and cook until browned.
4. Stir in tomato purée and cook for 1 minute.
5. Add flour and cook for 1 minute.
6. Gradually add stock, stirring well.
7. Add thyme, most of the Worcestershire sauce, salt and pepper.
8. Simmer for 15–20 minutes until thick.
9. Add peas in the last 2–3 minutes if using.

2. Prepare the mash

1. Boil potatoes in salted water until tender.
2. Drain well and allow to steam dry briefly.
3. Mash until smooth.
4. Add butter, warm milk and salt (and egg yolk if using).

3. Assemble

1. Transfer the filling to an ovenproof dish.
2. Allow it to cool slightly.
3. Spread mashed potatoes evenly on top.
4. Rough the surface with a fork.

4. Bake

• Bake for 20–25 minutes until golden and bubbling
• Optional: finish under the grill for extra browning

Dish size and layering

• Use a 1.2–1.5 litre ovenproof dish
  (approximately 20 × 20 cm or similar)
• Aim for:
  • Meat layer: about 2 cm
  • Mash layer: about 2–2.5 cm

Notes

• Using water with a stock cube is perfectly acceptable
• Add most of the Worcestershire sauce during cooking and adjust at the end
• Add peas at the end to keep their colour and texture
• The filling should be thick, not watery
• No cheese is used in traditional versions