Cook and Scale
Shepherd's Pie
6 servings · 80 min total
Savoury lamb mince slow-cooked with vegetables beneath a golden mashed potato topping. The true, lamb-based British original.
Ingredients
- 700 g ground lamb
- 1 kg potato, peeled and quartered
- 2 carrot, diced
- 1 onion, chopped
- 2 garlic, minced
- 150 g frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, chopped
- 4 dl beef stock
- 60 g butter
- 5⅓ tbsp milk
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Fish, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Mash the potatoes — Boil the potatoes in salted water for 20 minutes until tender, then drain and mash with the butter and milk. Season well.
- 2.
Brown the lamb — Heat the oil and soften the onion, carrot, and garlic for 8 minutes. Add the lamb and brown for 6 minutes, breaking it up.
- 3.
Simmer the filling — Stir in the tomato paste, Worcestershire sauce, rosemary, stock, and peas. Simmer for 15 minutes until rich and thickened.
- 4.
Top and bake — Spoon the lamb into a baking dish, top with mash and fork the surface. Bake at 200°C for 25 minutes until golden.