Everyday Kitchen

British · Dinner

Shepherd's pie

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Top a minced-lamb and vegetable filling with mashed potatoes. Bake until the edges bubble and the top browns.

Prep
25 min
Cook
45 min
Total
70 min
Servings
4
Difficulty
Medium
Cuisine
British
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of shepherd's pie
Representative photograph of shepherd's pie. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Mash

Filling

Equipment

Pot; sieve; masher; wide pan; baking dish; oven; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Make mash · About 20 min

  1. Boil 800 g potatoes, peeled and cubed in 1500 ml water for 15–20 minutes until tender. Drain; mash with 40 g butter, 100 ml milk and ½ tsp salt. Heat oven to 200°C / 400°F.

Cook filling · About 20 min

  1. Heat 20 ml neutral oil; cook 180 g onion, chopped and 150 g carrot, finely diced for 7 minutes. Add 600 g minced lamb; break up and brown for 8 minutes. Stir in 25 g tomato paste, 300 ml stock, 100 g peas, 1 tsp thyme, ¾ tsp salt and ½ tsp black pepper; simmer for 5 minutes.

    Check: Minced lamb reaches 71°C / 160°F; reduce until filling is thick.

Top · About 5 min

  1. Spread filling in a baking dish. Spoon mash over it and roughen with a fork.

Bake · About 25 min

  1. Bake for 20–25 minutes. Rest for 5 minutes before serving.

    Check: Edges bubble and top is golden; a chilled assembled pie needs longer and must reach 74°C / 165°F.

Tips

  • Thicken filling before topping so mash does not sink.
  • Do not overwork mashed potatoes.

Substitutions

  • Use minced mutton instead of lamb; simmer until tender.
  • Use minced beef for a cottage-pie adaptation.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Cook mash and filling one day ahead; chill promptly in separate shallow containers.
  • Assemble cold components shortly before baking and allow extra heating time.

FAQ

Is shepherd’s pie made with beef?

This draft uses lamb. Beef versions are commonly called cottage pie.

Why is it runny?

The filling needed more reduction before adding mash.

Can I freeze it?

Freeze cooled portions for up to two months; thaw in the fridge and reheat the centre thoroughly.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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