United Kingdom · United Kingdom
Shepherd's Pie (Lamb Mince Under Mashed Potato)
Worcestershire-spiced lamb mince enriched with carrots and peas, topped with creamy mashed potato and baked until golden.
The lamb version is the older of the two pies and the beef version became standard once both were affordable, which is a reminder that most of this country's staples are not ancient. The mince is seasoned hard with Worcestershire and the mash on top is deliberately rougher than a smooth mash would be. It should hold its own shape on the plate.
Ingredients
- ground lamb700 g
- potatoes, peeled and cubed800 g
- yellow onion, chopped1 pieces
- carrot, diced2 pieces
- celery stalk, diced2 pieces
- frozen peas150 g
- garlic cloves, minced2 pieces
- tomato paste30 g
- Worcestershire sauce30 ml
- beef stock250 ml
- milk100 ml
- butter60 g
- neutral oil30 ml
- all-purpose flour20 g
- fresh thyme5 g
- fine salt2 tsp
- black pepper1 tsp
Directions
- 1
Boil potatoes in salted water until very tender; drain.
Potatoes break apart when poked with a fork. - 2
Mash potatoes with milk and half the butter; season and keep warm.
Mash is creamy and loose. - 3
Soften onion, carrot, celery and garlic in oil until golden.
Vegetables are soft and smell sweet. - 4
Add lamb and brown, breaking up lumps; stir in flour.
Lamb is crumbly and lightly caramelized. - 5
Stir in tomato paste, Worcestershire, thyme, stock and peas; simmer 8 minutes.
Filling is glossy and thick. - 6
Spread filling in a baking dish and top with mashed potato; dot with remaining butter.
Potato topping is even and dotted with butter. - 7
Bake at 200°C until the top is golden and the filling bubbles at the edges.
Top is crisp golden and filling bubbles.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content