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Shepherd’s pie

Name: Shepherd’s pie
Total time: 139 min
Yield: 4 servings
Cuisine: European
Ingredients: 400g lamb mince; 800g potatoes; 40g butter; 60ml whole milk; 1 onion; 2 carrots; 1 tbsp plain flour; 300ml lamb or beef stock; 2 tbsp tomato purée; 1 tbsp worcestershire sauce; 3 sprigs thyme; to taste salt and pepper

Also known as shepherds pie · sheperds pie · shepards pie · lamb and potato pie

Lamb mince in gravy under a browned roof of mashed potato. Scooped, never sliced, with the crisp edge prized.

Europeanlunchdinner

Typical serving

620 kcal

usually 480–790 kcal

Typical nutrition for one serving
Protein	30 g
Carbs	58 g
Fat	30 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

an oven
an oven dish about 20×30cm

42mhands on

1h 37munattended

2h 19mstart to finish

Ingredients

Serves 4 · dimmer marks are storecupboard

400glamb mince
800gpotatoes
40gbutter
60mlwhole milk
1onion
2carrots
1 tbspplain flour
300mllamb or beef stock
2 tbsptomato purée
1 tbspworcestershire sauce
3 sprigsthyme
to tastesalt and pepper

Method

9 steps

chop · 8m
Onion and carrot diced small, potatoes into even chunks so they finish together.
fry · 12m
Lamb browned in a dry hot pan in two batches until it is properly coloured rather than grey. All in at once it sits in its own liquid and boils.
fry · 8m
Onion, carrot and thyme softened in the lamb fat, then the flour and tomato purée stirred in and cooked for a minute.
simmer · 35m walk away
Stock and worcestershire in, lamb back, and left at a low bubble until the sauce coats the meat and does not run into the gap when a spoon is dragged through it. Minced lamb is cooked right through long before this — no pink anywhere in it.
boil · 22m walk away
Potatoes into cold salted water, brought up, and cooked until they fall off the point of a knife.
finish · 8m
Potatoes drained and left in the hot dry pan a minute to steam off, then mashed with the butter and WARM milk and seasoned harder than feels right. Cold milk turns mash gluey and there is no fixing it.
fold · 6m
Meat into the dish and levelled, mash spooned over in patches and then joined up, and the top dragged over with a fork. The ridges are the part that browns.
roast · 30m walk away
At 200°C until the top is browned and the gravy is coming up through the corners.
rest · 10m walk away
Ten minutes out of the oven, so it holds its shape on the spoon instead of sliding off it.

Worth knowing

With beef it is cottage pie; the shepherd earns the name only when the sheep is in it. The distinction is enforced at British tables.

More from the European kitchen

Closest in calories

Roast chicken with potatoes

620 kcal · 44g protein

Beef stroganoff

640 kcal · 32g protein

Beef meatballs & mash

680 kcal · 32g protein

Pierogi

560 kcal · 14g protein

Browse macros for every European dish Foodakl can log: Russian & Eastern European · Central European · Western European · Nordic · British & Irish

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