Classic Shepherd's Pie
Rich lamb filling under a crisp, buttery blanket of mash.
- Prep
- 30 mins
- Cook
- 1 hour 10 mins
- Serves
- 6
- Difficulty
- Easy
Method
- 1
Heat the oil in a large sauté pan. Soften the onion, carrots and celery for 10 minutes.
- 2
Raise the heat, add the mince and brown well for 6–8 minutes, breaking it up with a spoon. Drain excess fat if necessary.
- 3
Stir in the tomato purée and cook for 2 minutes. Add the flour, Worcestershire sauce and thyme, then gradually stir in the stock.
- 4
Simmer uncovered for 25–30 minutes until thick but still moist. Stir in the peas, season, and spoon into a 2-litre ovenproof dish.
- 5
Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain and steam-dry for 5 minutes, then mash with the butter and warm milk.
- 6
Heat the oven to 200°C (180°C fan), Gas 6. Spoon the mash over the filling, seal it to the edges, and roughen the top with a fork. Sprinkle with Cheddar if using.
- 7
Bake for 25–30 minutes until golden and bubbling. Rest for 10 minutes before serving.
From the farm kitchen
Build more flavour by browning the mince properly and cooking the tomato purée until it darkens slightly. The assembled pie can be chilled for a day before baking; allow extra oven time and ensure the centre is piping hot.
