Indulge in a comforting Lamb Shepherd's Pie topped with creamy mashed potatoes. This hearty dish combines tender lamb and savory onions for a family favorite that's quick to make!
1075 kcal
/serving
35 mins
Serves
6
Medium
British
Meal Prep Friendly
Ingredients
- {'group': 'Main', 'item': '1.8kg floury potatoes, peeled and chopped'}
- {'group': 'Main', 'item': '2 tbsp sunflower oil'}
- {'group': 'Main', 'item': '2 onions, finely chopped'}
- {'group': 'Main', 'item': '2 celery sticks, finely chopped'}
- {'group': 'Main', 'item': '2 carrots, finely chopped'}
- {'group': 'Main', 'item': '900g minced lamb'}
- {'group': 'Seasoning', 'item': '1 tsp salt'}
- {'group': 'Seasoning', 'item': '1 tsp ground black pepper'}
- {'group': 'Sauce', 'item': '2 tbsp Worcestershire sauce'}
- {'group': 'Sauce', 'item': '1L beef or lamb stock'}
- {'group': 'Mash', 'item': '120ml double cream'}
- {'group': 'Mash', 'item': '120g unsalted butter'}
- {'group': 'Thickener', 'item': '2 tbsp cornflour mixed with 4 tbsp cold water'}
Preparation
- Peel and chop the potatoes into large chunks.
- Finely chop the onions, celery, and carrots.
- Prepare the cornflour slurry by mixing cornflour with cold water.
Cooking
- Boil the potatoes in a large pot of water for 15 mins until tender.
- Meanwhile, preheat the oven to 200°C (400°F (200°C)).
- In a large skillet, heat sunflower oil over medium heat.
- Sauté onions, celery, and carrots for 5 mins until softened.
- Add minced lamb, cooking until browned.
- Season with half the salt and pepper, then stir in Worcestershire sauce and stock.
- Simmer for 5 mins.
- Drain and mash the potatoes with cream, butter, and remaining salt and pepper.
- Stir the cornflour slurry into the lamb mixture to thicken.
Plating & Serving
- Transfer the lamb mixture to a baking dish, leaving most of the gravy behind.
- Spread the mashed potatoes over the top, roughing up the surface with a fork.
- Bake for 20 mins until the top is golden brown.
- Serve with reheated gravy and sides of savoy cabbage and pickled red cabbage.
Notes
To make ahead, prepare up to the baking step, cool, and refrigerate for up to 2 days. Bake directly from the fridge, adding 5-10 mins to the baking time.
Suggested Sides
savoy cabbage
pickled red cabbage
Nutrition per Serving
1075
Calories
54.1g
Protein
46% DV
62.6g
Carbs
21% DV
68.4g
Fat
88% DV
8.0g
Fiber
21% DV
6.5g
Sugars
680mg
Sodium
45% DV
237mg
Cholesterol
68% DV
| Health Labels | Sugar Conscious Egg Free Peanut Free Tree Nut Free Soy Free Shellfish Free Pork Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
