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.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 60minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 60minutes |
- for the mashed potato topping
- 1 kg white potatoes peeled and cubed
- 50 grams butter plus extra, to dot
- 30-100 ml milk or more, to taste
- 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 thyme sprigs 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
|
Ingredients
Servings: servings
Units:
|
- 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.
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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!
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Margaret Gallagher says
One of our family favourites – i dont nprmally put celery in ours – I’LL try and see what the family thinks
Phil Morris says
I love cottage pie. My wife adds Smoked Paprika at the Saute stage.
Diane says
Absolutely love it. Nothing is better than classic shepherds pie. Thanks for sharing!
faucet girl says
Yummy.. This looks so delicious. Thanks for sharing this with us
Jenni says
Ooh, I haven’t made a shepherd’s pie in ages. Thanks for reminding me!
Sarah Bailey says
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).
Jake Ferrer says
Oh yum! This looks so good. It looks perfect for our family dinner tomorrow.
Laura H says
This is my favourite dish for the winter months! So homey and warming 🙂
Su Chanprasong says
I always get muddled between Shepherds and Cottage Pie. I love both they are so warming on a cold day. Su
Hannah says
This looks lovely! We’re more of a cottage pie family but will definitely have to try your shepard’s pie!
Jenni says
I love shepherds pie, there is something very comforting about it especially during winter and really simple to make x
Rachel Evans says
I love how many veggies you have added 🙂 and that you made the sauce from scratch,
Helen | Jam Sandwiches says
Yum, comfort food heaven! I’d never thought of putting leeks in shepherd’s pie, but that would make a lovely variation.
Fritha Strickland says
I love this time of year for hearty dinners like this, so perfect for a cosy night in out of the cold! x
Nadia says
Oh my British other half would love me if I cooked this so will definitely bookmark. Looks delicious x
Rebecca Smith says
Shepherds Pie is one of our favourite dishes in this household. This looks absolutely delicious
Joanna says
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.
Candace says
We are huge fans of cottage/Shepard pies especially this time of year. They are just so warming and comforting
Lubka Henry says
I’ve always wondered how you make shepherds pie. it looks gorgeous on your pictures.
Lisa says
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 🙂
Lyndsey O'Halloran says
This is such a great dish for winter. Yours looks lovely!
Rachel says
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!
Tammy says
I have been looking fora good Shepards Pie recipe and you have one I want to try. I will pin this for later.
Jemma @ Celery and Cupcakes says
Perfect winter warmer dish 🙂 I do like to add a little cheese to my shepherds pie too x
Louise Leslie says
It’s been added to my list of dishes to cook, yet to find one of yours that we don’t like!
Angela Ricardo Bethea says
That looks absolutely delish. I love potatoes and a dish that has it is a win-win for me already.
shavetasharma says
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.
Jacqueline says
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
kirsty says
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.
Kacie Morgan says
I love Shepherd’s Pie, especially at this time of the year. Yours looks packed with veggies – yummy!
Dannii says
You can’t beat a classic shepherds pie – it really is the ultimate comfort food and we ate it so much growing up.
Rhian Westbury says
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
five little doves says
Ooh I love shepherds pie, its such a comforting, wholesome dish and something my whole family actually eat! This looks really delicious!
Hannah says
Ive never actually made a shepherds pie before. This recipe looks nice and easy to make
Nayna Kanabar says
This pie is perfect for this cold weather at the moment, It would be great served with some vegetables .