Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Mash
Filling
Equipment
Pot; sieve; masher; wide pan; baking dish; oven; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Make mash · About 20 min
- Boil 800 g potatoes, peeled and cubed in 1500 ml water for 15–20 minutes until tender. Drain; mash with 40 g butter, 100 ml milk and ½ tsp salt. Heat oven to 200°C / 400°F.
Cook filling · About 20 min
- Heat 20 ml neutral oil; cook 180 g onion, chopped and 150 g carrot, finely diced for 7 minutes. Add 600 g minced lamb; break up and brown for 8 minutes. Stir in 25 g tomato paste, 300 ml stock, 100 g peas, 1 tsp thyme, ¾ tsp salt and ½ tsp black pepper; simmer for 5 minutes.
Check: Minced lamb reaches 71°C / 160°F; reduce until filling is thick.
Top · About 5 min
- Spread filling in a baking dish. Spoon mash over it and roughen with a fork.
Bake · About 25 min
- Bake for 20–25 minutes. Rest for 5 minutes before serving.
Check: Edges bubble and top is golden; a chilled assembled pie needs longer and must reach 74°C / 165°F.
Tips
- Thicken filling before topping so mash does not sink.
- Do not overwork mashed potatoes.
Substitutions
- Use minced mutton instead of lamb; simmer until tender.
- Use minced beef for a cottage-pie adaptation.
Storage
- Get perishable Shepherd's pie into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Shepherd's pie within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Shepherd's pie to 74°C / 165°F, stirring or turning it for even heating. When Shepherd's pie is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Shepherd's pie includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Shepherd's pie becomes softer in storage.
Make ahead
- Cook mash and filling one day ahead; chill promptly in separate shallow containers.
- Assemble cold components shortly before baking and allow extra heating time.
FAQ
Is shepherd’s pie made with beef?
This recipe uses lamb. Beef versions are commonly called cottage pie.
Why is it runny?
The filling needed more reduction before adding mash.
Can I freeze it?
Freeze cooled portions for up to two months; thaw in the fridge and reheat the centre thoroughly.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
