MasterChef shepherd's pie

(66 ratings)
Classic shepherd's pie
Classic shepherd's pie
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Become a kitchen MasterChef with this simple recipe. Use up leftover roast meat and spuds or fresh minced lamb in this classic British lamb pie topped with a golden potato and leek mash


For the shepherd's pie:
  • 675g (11/2lb) minced lamb or leftover lamb, finely chopped
  • 2tbsp sunflower oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 2 carrots, sliced
  • 90ml (3fl oz) dry red wine
  • 2tbsp plain flour
  • 250ml (8fl oz) lamb stock or gravy
  • 1tbsp Worcestershire sauce
  • 2tbsp chopped flat-leaf parsley
  • 1tbsp rose, finely chopped
  • Salt and freshly ground black pepper
For the leek and potato mash:
  • 900g (2lb) floury potatoes, such as King Edward, peeled
  • 2 large leeks, cut in half lengthways, sliced
  • 60g (2oz) butter
  • 150ml (5fl oz) milk, warmed

Fancy adding a twist? Take a look at our 14 other shepherd's pie recipes


  1. To make the leek mash: Cut the potatoes into large chunks and place in a large saucepan. Cover with water and bring to the boil. Boil for 12 mins, add the leeks, and cook for a further 5 mins, or until the vegetables are tender, and drain.
  2. Mash the potatoes and leeks and return them to a low heat. Stir in the butter and milk and season to taste with salt and pepper.
  3. Preheat the oven to 200C/400F/gas 6.
  4. To make the filling: If using minced lamb, fry it in a large frying pan over a medium-high heat, stirring, for 5 mins, or until lightly browned and all the grains are separate. Pour off the fat, remove the meat from the pan, and set aside.
  5. In the same pan, heat the oil. Fry the onion and garlic, stirring for 3 - 5 mins, or until softened, then add the carrots. Add the cooked mince or chopped lamb to the pan and stir together.
  6. Add the wine, increase the heat to high, and cook for 2 - 3 mins. Stir in the flour once the wine has evaporated. Stir in the stock, Worcestershire sauce, parsley, and rosemary, and season to taste with salt and pepper. Bring to the boil, then reduce the heat to low, and simmer for 5 mins.
  7. Spoon the filling into a large ovenproof dish and top with the mashed potatoes. Place the dish on a baking tray and bake for 30 mins, or until the mashed potatoes are golden. Leave to rest for 5 mins, then serve straight from the dish.
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