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Golden mashed-potato-topped British shepherd's pie with lamb filling.

British Shepherd's Pie

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A traditional lamb and vegetable pie with rich gravy and a golden mashed potato topping.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Calories: 525
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb Filling
  • 1 tbsp olive oil
  • 1 1/2 lb ground lamb
  • 1 medium yellow onion finely diced
  • 2 medium carrots small dice
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup beef or lamb stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 cup frozen peas
  • fine salt and black pepper to taste
Potato Topping
  • 2 lb Yukon Gold potatoes peeled and quartered
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk warmed
  • 1 large egg yolk
  • 1/2 tsp fine salt

Equipment

  • Large skillet
  • Large saucepan
  • Potato masher
  • 2-quart baking dish

Method
 

Prepare the Filling:
  1. Heat the oil in a large skillet over medium-high heat. Brown the lamb, breaking it into small pieces, and drain excess fat if needed.
  2. Add the onion and carrots and cook for 6 minutes. Stir in the garlic, tomato paste, flour, thyme, salt, and pepper for 1 minute.
  3. Pour in the stock and Worcestershire sauce. Simmer for 12 to 15 minutes until thick, then fold in the peas and transfer to the baking dish.
Make the Topping:
  1. Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain well and let steam dry for 2 minutes.
  2. Mash with butter, warm milk, egg yolk, and salt until smooth but not gummy.
Assemble and Bake:
  1. Heat the oven to 425°F (220°C). Spoon the potato evenly over the lamb filling and rough the surface with a fork.
  2. Bake for 22 to 25 minutes until bubbling and golden. Rest for 10 minutes before serving.

Nutrition

Calories: 525kcalCarbohydrates: 39gProtein: 28gFat: 29gSaturated Fat: 13gCholesterol: 125mgSodium: 620mgFiber: 6gSugar: 7g

Notes

  • Use lamb for a true shepherd's pie; beef makes cottage pie.
  • A dry, fluffy potato such as Yukon Gold or russet gives the most stable topping.