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Easy Shepherd's Pie

Comfort food at its best, lamb mince topped with creamy mashed potatoes
Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Keyword: comfort food, ground lamb and mashed potatoes, shepherds pie
Servings: 6

Ingredients

  • 700 gram lamb mince
  • 2 tablespoon olive oil
  • 1 onion finely chopped
  • 2 bay leaf
  • 2 celery stalks chopped
  • 2 teaspoon fresh thyme leaves
  • 2 teaspoon minced garlic
  • 3 medium carrots diced
  • 1 teaspoon chilli powder
  • 2 teaspoon steak and chops seasoning
  • 4 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 mutton stock cube
  • 2 cups lamb stock or vegetable stock
  • 3 tablespoon cake flour
  • 1/2 teaspoon sugar
  • 1/2 teaspoon pepper
  • salt

Mashed Potatoes

  • 1.1 kg potatoes cooked and mashed
  • 2 tbsp butter
  • 150 ml milk
  • salt
  • pepper

Crust

  • 3 tablespoon grated parmesan cheese
  • 2 tablespoon cheddar cheese
  • 2 tablespoon melted butter
  • 1 teaspoon fresh thyme leaves

Instructions

Mashed Potatoes

  • Peel the potatoes and cut into cubes. Place in a pot and top it up with cold water. Season with salt and boil until potatoes are soft and tender. Should take about 30 minutes.
  • Drain the water from the potatoes and return the potatoes to the pot. Add the butter and milk to the pot and place on the stovetop, on low heat, just so the milk can heat up a little. Turn off the heat and use a masher and mash the potatoes.

Shepherd's Pie

  • Add the olive oil to a large pan, on medium heat
  • Add the bay leaf, onion, celery, garlic, thyme and carrots and cook until carrots and celery is soft.
  • Add the mince meat. Cook on high heat. Add the flour. Mix well.
  • Add the chilli powder, steak and chops seasoning and the tomato paste. Cook for a minute
  • Break up the stock cube and add it to the mince. Add the lamb stock.
  • Cook until gravy thickens, about 30 minutes. Season with more salt and add the pepper.
  • Preheat oven to 200 degrees Celsius.
  • Transfer the filling into an ovenproof dish, 30cm x 20cm. Spread mashed potatoes on top and use a fork to make some squiggles on top. Drizzle the melted butter over the mashed potatoes. This will give it that golden brown bits on top
  • If you adding cheese you can sprinkle some over. Bake in the oven for 25-30 minutes until its golden on top and the filling starts to bubble. Garnish with more fresh thyme
  • Stand for 5 minutes before serving

Notes

1.Ensure that your mashed potatoes is not a runny consistency, as it will weep into the filling. I don't dry out my potatoes, once drained, because I add it back to the stovetop and the moisture dries out. 
2. The filling should also be a little thick, you don't want a runny filling. The amount of flour and the time that I cooked the filling was sufficient to get it to the consistency I want it. You can cook it according to your taste.
3. Spread your mashed potatoes on top of the filling whilst it is still hot or it will be impossible to spread once cold.
4. You can add more cheese for the crust, if you prefer more. If I am feeling indulgent and I want to impress guests then I will add a whole lot of cheese.
5. The Worcestshire Sauce can be omitted or you can use some soy sauce as a substitute, it's not the end of the world if you don't add either. I have made the filling without it many times and it's perfect without it.
6. This does make a big portion so if you have extra you can freeze. You will need to thaw before baking in the oven.
7. I use lamb or vegetable stock for the filling. You can use beef stock if you prefer.