In collaboration with Tasty, Easy Lamb.
Did you know that Shepherds’ Pie is usually made with lamb mince? A mashed potato topped pie made with beef mince is called a ‘Cottage Pie’, a term coined around 1791 when potatoes were introduced as an edible crop affordable for the poor.
It’s a cheap and simple dish to make, and for many Scots, it’s the epitome of comfort food. The term ‘Shepherds’ Pie’ didn’t appear until 1854 in The Practice of Cookery and Pastry by a Mrs. I. Williamson of Edinburgh, where she writes:
Shepherd’s Pie. Take cold dressed meat of any kind, roast or boiled, slice it, break the bones, and put them on with a little boiling water, and a little salt, boil them until you have extracted all the strength from them, and reduced it to very little, and strain it. Season the sliced meat with pepper and salt, lay it in a baking dish, pour in the sauce you strained, and add a little mushroom ketchup. Have some potatoes boiled and nicely mashed, cover the dish with the potatoes, smooth it on the top with a knife, notch it round the edge and mark it on the top the same as paste. Bake it in an oven, or before the fire, until the potatoes are a nice brown.
It’s a dish of my childhood that brings back that nostalgic, warming comfort feeling when eaten. My recipe is slightly different to the one I grew up on which was minced meat cooked with a tin of condensed vegetable soup topped with mashed potatoes. For my recipe, I’ve added a little tomato puree, carrot, celery, onion and stock which is reminiscent of that vegetable soup blend flavour that I remember but feel free to omit the puree or replace it with mushroom ketchup if you want a more traditional taste.
Another thing I do with my Shepherds’ Pie, and I didn’t wonder why until I was making this dish to photograph for this blog post, is to sprinkle a little bit of smoked paprika across the top before baking. My mother used to do that, and I do it too, just because it was the done thing. There’s not enough paprika to add any flavour whatsoever, but there is just enough for my eight-year-old son to query, “Mum, what is that?” pointing to a minuscule fleck of colour. True story!
My variations of this dish might include sprinkling some mature grated cheddar cheese across the top before baking, or replacing the frozen peas with a layer of buttery leeks, depending on how many have appeared in my veg box that week. Sometimes I’ll sprinkle some dried parsley across the top too, for a splash of green.
I have also been known to eat my Shepherds’ pie with a hearty glug of tomato ketchup squirted across the top. True story. Yum!
For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.
Classic Shepherd's Pie Recipe
Ingredients
for the mashed potato topping
- 1 kg white potatoes peeled and cubed
- 50 grams butter plus extra, to dot
- 30-100 ml full fat milk or more, to taste
- Shetland sea salt to taste
- freshly ground black pepper to taste
for the filling
- 10 grams butter
- 1 tbsp sunflower oil
- 1 onion finely chopped
- 1 celery stick finely chopped
- 1 small carrot finely diced
- 2 garlic cloves crushed
- 3 fresh thyme leaves leaves only
- 500 grams lean lamb mince
- 2 tbsp tomato puree (optional)
- 0.5 tsp Worcestershire sauce
- 200 ml lamb stock (from a stock cube is fine)
- 100 grams frozen peas
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Instructions
- Preheat oven to 200 C/ 180 C fan.
- Boil potatoes for 15 minutes or so until fork tender. Carefully drain using a colander and return the potatoes to the hot pan. Place the pot on the still-hot hob to steam the potatoes dry for a few minutes, shaking occasionally so they don't burn.
- Mash with the butter and milk so that it reaches the desired consistency. Set aside to cool while you prepare the filling.
- Heat the butter and oil in a saute pan, and gently fry the onion, celery and carrot for 5-10 minutes until it begins to soften.
- Add the garlic and cook a further minute or so before addding the lean lamb mince. Saute until browned.
- Add the thyme, tomato puree, Worcestershire sauce and lamb stock (from a stock cube is fine) and simmer for 10 minutes until the gravy has thickened.
- Arrange the lamb mixture on the bottom of a casserole dish, top with a layer of frozen peas and pipe or spoon the mash over the top.
- Dot a little butter over the top of the mashed potatoes, sprinkle with some paprika, if desired, and bake in the centre of the oven for 30 minutes.
OTHER LAMB RECIPES YOU MIGHT LIKE
Slow Cooked Lamb Shanks with Vegetables & Gravy
Indian Tapas: Lamb, Pea & Potato Mini Samosas
Slow-Cooked Lamb Casserole with Broad Beans & Apricots
Ten-Minute Honey Ginger Lamb Stir-Fry
Grilled Lamb Kibbeh Kebabs
Slow-Roasted Rack of Lamb with a Creamy Mustard Tarragon Sauce
BBQ Lamb Leg Steaks in a Herb Marinade
Leftover Roast Lamb & Mint Sausage Rolls
Quick & Easy BBQ Lamb Skewers
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!
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Coconut, Lime & Mint Ladoo
One of our family favourites – i dont nprmally put celery in ours – I’LL try and see what the family thinks
I love cottage pie. My wife adds Smoked Paprika at the Saute stage.
Absolutely love it. Nothing is better than classic shepherds pie. Thanks for sharing!
Yummy.. This looks so delicious. Thanks for sharing this with us
Ooh, I haven’t made a shepherd’s pie in ages. Thanks for reminding me!
There is something about cottage pie that is warming and reminds me of home, my Mum used to make a great one (and I’m sure still does).
Oh yum! This looks so good. It looks perfect for our family dinner tomorrow.
This is my favourite dish for the winter months! So homey and warming 🙂
I always get muddled between Shepherds and Cottage Pie. I love both they are so warming on a cold day. Su
This looks lovely! We’re more of a cottage pie family but will definitely have to try your shepard’s pie!
I love shepherds pie, there is something very comforting about it especially during winter and really simple to make x
I love how many veggies you have added 🙂 and that you made the sauce from scratch,
Yum, comfort food heaven! I’d never thought of putting leeks in shepherd’s pie, but that would make a lovely variation.
I love this time of year for hearty dinners like this, so perfect for a cosy night in out of the cold! x
Oh my British other half would love me if I cooked this so will definitely bookmark. Looks delicious x
Shepherds Pie is one of our favourite dishes in this household. This looks absolutely delicious
I never knew the difference between the Shepherd’s Pie and the cottage pie. Your shepherd’s pie looks very yummy and juicy, perfect for a cold winter dinner.
We are huge fans of cottage/Shepard pies especially this time of year. They are just so warming and comforting
I’ve always wondered how you make shepherds pie. it looks gorgeous on your pictures.
I don’t think you can beat classics like this. Both my kids love a shepherds pie. We’ve made various versions and added bits and bobs but when it comes to it, traditional is best. That reminds me that we haven’t had it for a while 🙂
This is such a great dish for winter. Yours looks lovely!
I love a good shepards pie – not like the one my partner made me this week! Yours looks so fancy with nice potato piping on the top!
I have been looking fora good Shepards Pie recipe and you have one I want to try. I will pin this for later.
Perfect winter warmer dish 🙂 I do like to add a little cheese to my shepherds pie too x
It’s been added to my list of dishes to cook, yet to find one of yours that we don’t like!
That looks absolutely delish. I love potatoes and a dish that has it is a win-win for me already.
Hi, I am from India and I am a big fan of your recipes the way you describe the recipe and preparation are awesome. Thanks for sharing and sorry for grammar mistakes.
My mouth was watering as I read this. Shepard pie is such a wonderful favourite in the winter months. I don’t make it as often as I should. I will try it with minced lamb. Lamb is one of my favourites, probably why I could never become a vegan…lol
I absolutely love a home made shepard’s pie it’s one of my favourite meals to make.I always put a bit of grated cheese on the top of ours as it’s so tasty.
I love Shepherd’s Pie, especially at this time of the year. Yours looks packed with veggies – yummy!
You can’t beat a classic shepherds pie – it really is the ultimate comfort food and we ate it so much growing up.
I am a huge fan of shepherds pie but I just don’t put peas in it as I am not a fan of them x
Ooh I love shepherds pie, its such a comforting, wholesome dish and something my whole family actually eat! This looks really delicious!
Ive never actually made a shepherds pie before. This recipe looks nice and easy to make
This pie is perfect for this cold weather at the moment, It would be great served with some vegetables .