British
Shepherd's Pie
Lamb under mashed potato - with beef it is a cottage pie, and people will tell you so. Built for a cold Sunday and better reheated the next day.
- Time
- 1 hr 30 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 10
Method
- 01
Brown the lamb in batches in a dry hot pan and set aside. Crowding it steams the meat and you lose the crust.
- 02
Soften the onion, carrot and celery in the lamb fat for 10 minutes.
- 03
Stir in the flour and tomato puree and cook 2 minutes.
- 04
Return the lamb, add the stock and Worcestershire, and simmer uncovered for 35 minutes until thick enough to hold a line on the spoon.
- 05
Boil the potatoes until tender, drain, and let them steam dry for 5 minutes before mashing with the butter and milk.
- 06
Stir the peas through the meat, spread it in a dish and top with the mash, roughing the surface with a fork so it crisps.
- 07
Bake at 200C for 25 minutes until the peaks are browned and the gravy bubbles at the edges.
Cooking Tips
- Brown the lamb in batches in a dry hot pan. Crowding it steams the meat and you lose the crust entirely.
- Let the drained potatoes steam dry for five minutes before mashing, or the topping turns sloppy.
Ingredient Substitutions
- With beef instead of lamb it becomes a cottage pie - the same method throughout.
- Floury potatoes mash fluffier than waxy ones.
What to Serve With It
- Serve with buttered greens or peas.
Storage and Reheating
- Keeps 3 days and reheats better than almost anything else here.
- Freezes well assembled but unbaked, for up to 3 months.
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