This is a proper, traditional shepherd’s pie recipe, made with chopped, cooked lamb rather than mince. One of the original waste-not-want-not meals.
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Ingredients
Method
Preheat oven to 200°C/180°C fan-forced. Oil shallow 2.5 litre (10 cup) ovenproof dish.
Make potato topping: Boil, steam or microwave potato until tender; drain. Mash with butter and milk until smooth.
Meanwhile, in large saucepan, heat butter; cook onion and carrot, stirring, until tender. Add mixed herbs and lamb; cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens. Pour mixture into dish.
Drop heaped tablespoons of potato topping onto lamb mixture. Bake shepherd’s pie in oven about 20 minutes or until browned and heated through.
Potato topping tip
To add a decorative touch to the potato top on your pie, drag a fork gently in a swirling, back and forth motion, as pictured.
Lamb mince recipe variation
To make the pie with lamb mince instead, see this easy minced lamb version.
What to have with shepherd’s pie
The pie is a substantial meal on its own, filled with meat, vegetables and sauce, and topped with potato mash. However, you can serve it with your favourite green vegetables, or a leafy green salad, if you like.
What’s the difference between cottage pie and shepherd’s pie?
There is often debate about what differentiates cottage pie and shepherd’s pie. Both pies are topped with potato mash, and have fillings made with meat and vegetables. However, the general consensus is that cottage pie is made with beef, and shepherd’s pie is made with lamb – hence the word ‘shepherd’ in its name!
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