Shepherd’s pie is a classic recipe that’s so easy to follow and will make a delicious traditional pie topped with mashed potato every time – the whole family will love it. This Shepherd’s pie recipe serves 4 people and will take around 1hr to prepare and cook. But trust us, it’s well worth the wait! This comforting dish certainly has become a family favourite over time. To help make this recipe even easier, see how to make this traditional shepherd’s pie with Sue McMahon, cookery editor of Woman’s Weekly magazine, in our simple step-by-step video which shows how making shepherd’s pie is so simple. The entire family will love this Shepherd’s pie recipe, but if you end up with leftovers, don’t worry – they can be stored in an airtight container in the fridge for up to 2 days. Just make sure you reheat thoroughly before serving again. You can also freeze leftovers too – simply make sure you defrost them in the fridge overnight and reheat until piping hot.
- 1 tablespoon oil
- 2 medium onions, peeled and chopped
- 2 medium carrots (about 250g/8oz) peeled and finely chopped
- 500g (1lb) minced lamb
- 1 rounded tablespoon flour
- 2 tablespoons tomato puree
- 1-2 tablespoons Worcestershire sauce
- fresh thyme sprigs or 1 teaspoon dried thyme
- 200ml (7 fl oz) lamb or vegetable stock
- For the topping
- Approximately 1kg (2lb) mashed potato, or mixed mashed potato, parsnip and carrot
Set the oven to moderate Gas Mark 4 or 180°C/450°F. Put the pie dish into heat up.
Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes. Add the carrot, cover the pan and cook another 5 minutes.
Remove the vegetables from the pan. Heat the pan again, add the meat and cook until browned underneath then turn it in the pan and cook another minute or two. Sprinkle in the flour, stir well to coat the meat, and brown then add the puree, sauce, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10-15 minutes
Spoon the lamb mixture into the pie dish, smooth the surface then carefully put spoonfuls of mash round the edge and then the middle. Smooth it over and fork or furrow the top.
Bake the shepherd’s pie for 30–40 minutes or until the top is browned.
Shepherd's pie is traditionally made with lamb mince, while cottage pie is made with beef mince