Shepherd's Pie

Online recipe · as published / commonly shared

Serves 4 · Prep 15 min · Cook 1 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

The British dish of minced lamb under mashed potato. It freezes well.

Heat in a medium saucepan:

1 tbsp sunflower oil

Then soften for a few mins:

1 large onion chopped

2-3 medium carrots chopped

When soft, turn up the heat. Crumble in and brown, tipping off any excess fat:

500g pack lamb mince

Add, then fry for a few mins:

2 tbsp tomato purée

large splash Worcestershire sauce

Pour over:

500ml beef stock

Bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil in salted water for 10-15 mins until tender:

900g potatoes cut into chunks

Drain, then mash with:

85g butter

3 tbsp milk

Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins. Cook until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins. Cook until piping hot in the centre. Flash under the grill to brown, if desired.)

Leave to stand for 5 mins before serving.

Citations

BBC Good Food · No-fuss shepherd's pie: https://www.bbcgoodfood.com/recipes/no-fuss-shepherds-pie
Pinterest: https://www.pinterest.com/search/pins/?q=Shepherd%27s+Pie
web writeups: https://www.google.com/search?q=Shepherd%27s+Pie+recipe

Cookbook ancestor

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Reference: Joy of Cooking by Irma S. Rombauer (1931). Publisher: Scribner, 2019 edition, hardcover, ISBN 978-1501169717.

We put this together for personal use. See the citations. This is not a cookbook reprint.