Guaranteed Clean Plates! My Family Favourite Shepherds Pie

Ingredients

• 1.8 kg Floury Potatoes (peeled and chopped; Russet or Yukon Gold work best)
• 120 g Unsalted Butter (softened, cut into cubes)
• 120 ml Heavy Cream (cold)
• 1 tsp Salt (divided between mash and sauce)
• 1 tsp Black Pepper (divided between mash and sauce)
• 2 tbsp Olive Oil (for sautéing)
• 2 medium Onion (finely diced)
• 2 sticks Celery Sticks (finely chopped)
• 2 medium Carrot (peeled and diced)
• 900 g Lamb Mince (80% lean; ground lamb)
• 2 tbsp Worcestershire Sauce
• 1 liter Beef or Lamb Stock (low‑sodium)
• 2 tbsp Cornflour (heaping; for slurry)
• 4 tbsp Cold Water (for cornflour slurry)

Instructions

1. Prep Potatoes

   Peel and chop the floury potatoes into even chunks and place them in a large pot. Cover with cold water.

   Time: PT10M

2. Boil Potatoes

   Bring the pot to a boil, then reduce to a simmer and cook for about 15 minutes, or until a knife slides easily through the pieces.

   Time: PT15M

3. Preheat Oven

   Preheat the oven to 200°C (400°F).

   Time: PT5M

   Temperature: 200°C

4. Sauté Vegetables

   Heat 2 tbsp oil in a large frying pan over medium heat. Add the diced onions, chopped celery, and diced carrots. Cook, stirring occasionally, for about 5 minutes until they begin to soften.

   Time: PT5M

5. Brown the Lamb

   Add the 900 g lamb mince to the pan. Cook, breaking up the meat with a wooden spoon, until fully browned, about 7 minutes.

   Time: PT7M

6. Add Seasonings and Stock

   Stir in ½ tsp salt, ½ tsp black pepper, 2 tbsp Worcestershire sauce, and 1 liter beef or lamb stock. Bring to a gentle simmer and cook for 5 minutes.

   Time: PT5M

7. Make Cornflour Slurry

   In a small bowl, combine 2 heaping tbsp cornflour with 4 tbsp cold water, stirring until smooth.

   Time: PT2M

8. Thicken the Sauce

   Stir the cornflour slurry into the simmering lamb mixture. Cook for another 2 minutes until the sauce thickens. Adjust thickness with a little more slurry if desired.

   Time: PT2M

9. Drain Potatoes

   When the potatoes are tender, drain them in a colander.

   Time: PT2M

10. Mash Potatoes

    Pass the drained potatoes through a potato ricer into a large bowl. Add the softened butter, heavy cream, ½ tsp salt, and ½ tsp pepper. Mix until smooth and lump‑free.

    Time: PT5M

11. Assemble the Pie

    Using a slotted spoon, transfer the lamb mixture into a 9×13‑inch baking dish, leaving most of the gravy in the pan for serving. Spoon the mashed potatoes over the meat, spreading evenly. Rough the surface with a fork to create peaks for crispness.

    Time: PT5M

12. Bake

    Place the assembled pie in the preheated oven and bake for 20 minutes, or until the potato topping is golden brown and crisp.

    Time: PT20M

    Temperature: 200°C

13. Rest and Serve

    Remove the pie from the oven and let it rest for 5 minutes. Serve each portion with the reserved gravy from the pan.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g