British · Classics · Nut-free

Shepherd's Pie

Savoury minced lamb under a blanket of buttery mashed potato, baked until golden.

Ingredients

• • 750 g ground lamb
• • 1¼ kg potatoes
• • 3 onion
• • 3 carrot
• • 240 g peas
• • 90 g butter
• • 360 ml milk
• • 1¼ L beef stock
• • 6 tbsp tomato paste
• • 3 tsp worcestershire sauce

Method

1. 1Brown lamb with onion and carrot; stir in tomato paste and stock.
2. 2Simmer until thick, then fold in peas and transfer to a baking dish.
3. 3Boil and mash potatoes with butter and milk.
4. 4Spread mash over the filling, rough up the top, bake 25 minutes at 200°C.

Nutrition per serving (estimate)

Written for The Larder, based on the widely published classic version of this dish. Not reproduced from a copyrighted recipe.