Shepherds Pie

Ingredients

• 1.5 kg Maris Piper Potatoes (dry, floury potatoes, peeled and cut into chunks)
• 500 g Minced Lamb (fresh, 80% lean)
• 1 piece Onion (medium, diced)
• 2 pieces Carrot (medium, finely diced)
• 1 cup Frozen Peas (optional, added to the filling or served on the side)
• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 1 tablespoon Worcestershire Sauce
• 2 tablespoons Tomato Purée
• 250 ml Beef Stock (can substitute lamb or vegetable stock)
• to taste pinch Salt
• to taste pinch Black Pepper
• 100 ml Whole Milk
• 30 g Unsalted Butter (cut into cubes)
• 2 tablespoons Fresh Parsley (chopped)
• 50 g Cheddar Cheese (grated, plus extra for topping)
• 2 tablespoons Cornflour (mixed with equal cold water to form a slurry)

Instructions

1. Prep Potatoes

   Peel the Maris Piper potatoes and cut them into even chunks.

   Time: PT10M

2. Boil Potatoes

   Place the potato chunks in a large pot, cover with cold water, bring to a boil, then add a dash of salt once boiling. Simmer until tender, about 20 minutes.

   Time: PT20M

   Temperature: 100°C

3. Mash Potatoes

   Drain the potatoes, return to the pot, and mash with milk, butter, a handful of chopped parsley, and grated cheese until smooth.

   Time: PT10M

4. Cool Mashed Potatoes

   Let the mashed potatoes rest for 10‑15 minutes so they are warm, not piping hot, before spreading over the filling.

   Time: PT12M

5. Sauté Vegetables

   Heat 2 tbsp oil in a large frying pan over medium heat. Add diced onion and finely diced carrots, sprinkle a dash of salt, and cook until softened, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Brown the Lamb

   Add the minced lamb to the pan, breaking it up with a spatula. Cook until browned all over, roughly 10 minutes.

   Time: PT10M

   Temperature: medium‑high heat

7. Add Flavorings

   Stir in Worcestershire sauce and tomato purée, cooking for 1 minute to combine.

   Time: PT1M

8. Simmer with Stock

   Pour in the beef stock, bring to a gentle simmer, and cook uncovered for about 30 minutes until the liquid reduces.

   Time: PT30M

   Temperature: simmer

9. Thicken the Filling

   Mix cornflour with an equal amount of cold water to make a slurry, then stir it into the simmering filling until the sauce reaches your desired thickness.

   Time: PT5M

10. Assemble the Pie

    Spread the meat filling evenly in the bottom of the oven‑safe baking dish. Dollop the cooled mashed potatoes on top, smoothing into an even layer. Sprinkle the remaining grated cheese and a few extra parsley leaves.

    Time: PT5M

11. Bake

    Place the dish in the middle of a pre‑heated oven and bake until the top is golden brown and the edges are bubbling, about 25 minutes.

    Time: PT25M

    Temperature: 200°C

12. Rest and Serve

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

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g