Shepherd’s Pie

Shepherd’s Pie is one of the most comforting and classic British dishes. Originally made with leftover roasted lamb (hence “Shepherd’s”), it’s now commonly made with minced lamb or beef (Cottage Pie when using beef). It’s hearty, warming, and perfect for family Sunday dinners.

For the filling:

• 500g minced lamb (or beef for Cottage Pie)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 400ml beef or lamb stock
• 1 tsp fresh thyme (or dried)
• Salt & pepper
• 1 tbsp olive oil

For the mashed potato topping:

• 1kg potatoes (floury variety like Maris Piper), peeled and chopped
• 50g butter
• 100ml warm milk
• Salt & pepper
• Optional: grated cheddar cheese for the top

How to Make It (Step-by-Step)

1. Prepare the filling: Heat oil in a large pan. Fry the onion, carrots, and celery until soft. Add garlic and minced meat. Cook until browned.

2. Simmer: Stir in tomato purée, Worcestershire sauce, thyme, and stock. Simmer gently for 20–25 minutes until thickened. Season well.

3. Make the mash: Boil the potatoes until tender. Drain, then mash with butter and milk until smooth and creamy. Season to taste.

4. Assemble: Spoon the meat filling into a baking dish. Spread the mashed potato evenly on top. Use a fork to create a textured pattern. Sprinkle with grated cheese if desired.

5. Bake: Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes until the top is golden and crispy.

Serve hot with green vegetables (peas, cabbage, or broccoli) and extra gravy.