Marco Pierre White Recipe for Shepherds Pie

Ingredients

• 0.5 kg Ground Lamb (80% lean, preferably fresh)
• 1 large Onion (Finely chopped)
• 2 cloves Garlic (Minced, optional)
• 10 g All-Purpose Flour (For thickening the sauce)
• 1 cube Knorr Beef Stock Cube (Dissolved in water)
• 500 ml Water (For the sauce)
• 1 sprig Fresh Thyme (Leaves stripped)
• 1 cup Carrots (Peeled and diced)
• 0.5 cup Peas (Frozen or fresh)
• 1 kg Potatoes (Peeled, boiled and mashed)
• 50 g Unsalted Butter (For mashed potatoes)
• 100 ml Milk (Warm, for mashed potatoes)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Finely chop the onion and garlic, dice the carrots, measure the peas, strip the thyme leaves, peel and cube the potatoes.

   Time: PT10M

2. Brown the Lamb and Caramelize Onions

   Heat the skillet over medium‑high heat, add the ground lamb and break it up. Cook 5 minutes until lightly browned. Add the onion and garlic, continue cooking 10‑12 minutes, stirring occasionally, until the mixture releases its water and the liquid evaporates and the onions turn golden.

   Time: PT15M

3. Add Flour for Thickening

   Sprinkle the 10 g of flour over the meat mixture and stir for about 1 minute to coat the meat and cook out the raw flour taste.

   Time: PT2M

4. Create the Sauce

   Dissolve the beef stock cube in 500 ml of water, pour into the skillet, add the thyme sprig, and bring to a gentle simmer.

   Time: PT5M

5. Slow Braise the Filling

   Reduce heat to low and let the mixture simmer uncovered for about 1 hour, stirring every 15 minutes, until the sauce thickens and the flavors meld.

   Time: PT1H

6. Make Mashed Potatoes

   While the filling braises, place the potato cubes in a pot of salted water, bring to a boil and cook 12‑15 minutes until fork‑tender. Drain, return to pot, mash with butter, warm milk, salt and pepper until smooth and fluffy.

   Time: PT20M

7. Assemble the Pie

   Preheat the oven to 200°C (390°F). Spoon the lamb filling into the baking dish, scatter the diced carrots and peas evenly, then spread the mashed potatoes over the top, smoothing with a spatula to seal the edges.

   Time: PT10M

   Temperature: 200°C

8. Bake

   Place the dish in the hot oven and bake for 20‑30 minutes, until the potato topping is golden brown and the edges are bubbling.

   Time: PT25M

   Temperature: 200°C

9. Rest and Serve

   Remove from oven and let the shepherd's pie rest for 5 minutes before cutting. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g