Recipe
Shepherd's pie
The British family classic: a rich lamb and beef mince base with peas, carrot and Worcestershire sauce, buried under a cloud of mashed potato and baked until the fork ridges turn golden.
Shepherd's pie takes about 85 minutes and makes 6 servings. Each serving has 550 kcal.
- Preparation
- 25 minutes
- Cooking
- 60 minutes
- Total time
- 85 minutes
- Servings
- 6
Nutrition per serving
- Calories
- 550 kcal
- Protein
- 24 g
- Carbohydrates
- 33 g
- Fat
- 33 g
Ingredients
- Ground lamb400 g
- Ground beef300 g
- Onion1 pc
- Carrot2 pcs
- Frozen peas150 g
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- All-purpose flour1 tbsp
- Vegetable stock300 ml
- Potatoes1 kg
- Butter60 g
- Milk100 ml
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Heat the oven to 200 °C.
- 2
Peel the potatoes, cut into large chunks and boil in well-salted water for about 20 minutes, until completely tender.
- 3
Meanwhile, brown the lamb and beef mince in a wide, hot pan, breaking it up with a spoon, until it takes on real colour.
Tip: Let the mince sit and sizzle before stirring - constant stirring steams the meat gray instead of browning it.
- 4
Add the chopped onion and diced carrot and cook for 5 minutes, then stir in the tomato paste and flour and cook for another minute.
- 5
Pour in the stock and Worcestershire sauce and simmer for 15 minutes, until thick and glossy; stir in the peas at the end and season.
- 6
Drain the potatoes, let them steam dry for a minute, then mash with the butter and warm milk until smooth; season well.
- 7
Spread the filling in a baking dish, top with the mash and drag a fork across the surface to make ridges.
Tip: The fork ridges are not decoration - the raised edges catch the heat and brown, giving you crispy bits on top.
- 8
Bake for about 25 minutes, until the top is golden and the filling bubbles at the edges.
- 9
Rest for 10 minutes before serving so the filling thickens and holds its shape on the plate.
Cooking methods
On the stove
Brown the meat over confident high heat - the pan should sizzle the whole time. Simmer the filling gently afterwards; if it thickens too fast, add a splash of water rather than lowering the flame to nothing.
On induction
Brown on level 8, sauté the vegetables on 6, then simmer on 3–4. For the mash, use retained heat: turn the zone off after draining and let the pot dry the potatoes on the warm plate.
Over an open fire
A Dutch oven dish through and through: brown and simmer over the fire, top with mash, then put the lid on and pile embers on top so the surface browns from above. Rotate the pot occasionally for even color.
Recipe questions
- How long does this recipe take?
- Plan for about 85 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 6 servings.
- Can I cook this recipe on induction?
- Yes. Brown on level 8, sauté the vegetables on 6, then simmer on 3–4. For the mash, use retained heat: turn the zone off after draining and let the pot dry the potatoes on the warm plate.
- Can I cook this recipe over an open fire?
- Yes. A Dutch oven dish through and through: brown and simmer over the fire, top with mash, then put the lid on and pile embers on top so the surface browns from above. Rotate the pot occasionally for even color.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
