Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Shepherd's Pie with Root Vegetables - Image 1

Shepherd's Pie with Root Vegetables

European cuisineBritish cuisine
0
Be the first to like this recipe

Shepherd's Pie with Root Vegetables

Shepherd's Pie

Prep: 30 min • Cook: 45 min. A hearty Shepherd's Pie featuring tender minced lamb and a rich gravy, enriched with finely diced carrots, parsnips, and celery, all crowned with a creamy mashed potato topping and baked to golden perfection.

Preparation time
30 min
Cooking time
45 min
Total time
1 hr 15 min
Servings
4
Course
Main
Complexity
Medium
Units:
Temperature:
Scale:

Ingredients

For the Filling

  • 18oz lamb mince(lean)
  • 1 pc onion(finely chopped)
  • 2 pcs carrots(peeled and finely diced)
  • 2 pcs parsnips(peeled and finely diced)
  • 2 pcs celery stalks(finely diced)
  • 2 pcs garlic cloves(minced)
  • 2 tbsp flour(all-purpose)
  • 13 1/2 fl oz beef or lamb stock
  • 1 tbsp tomato purée
  • 1 tbsp worcestershire sauce
  • 1 tsp fresh thyme(chopped)
  • tsp salt(to taste)
  • tsp black pepper(to taste)
  • 2 tbsp olive oil

For the Topping

  • 2lb potatoes(peeled and quartered (e.g., Maris Piper, King Edward))
  • 2oz butter
  • 3 3/8 fl oz milk(warm)
  • tsp salt(to taste)
  • tsp black pepper(to taste)
  • 2oz cheddar cheese(grated (optional, for topping))

Instructions

Prepare the Filling

  1. Heat the olive oil in a large, ovenproof saucepan or casserole dish over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
  2. Add the minced lamb to the pan and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
  3. Stir in the diced carrots, parsnips, celery, and minced garlic. Cook for another 5 minutes until the vegetables begin to soften.
  4. Sprinkle the flour over the meat and vegetables, stirring well to coat. Cook for 1 minute.
  5. Gradually pour in the stock, stirring constantly to avoid lumps. Add the tomato purée, Worcestershire sauce, and thyme. Bring the mixture to a simmer.
  6. Season with salt and pepper to taste. Reduce the heat, cover the pan, and let it simmer gently for 20-25 minutes, or until the sauce has thickened and the vegetables are tender. Stir occasionally.

Prepare the Topping

  1. Meanwhile, place the peeled and quartered potatoes in a large saucepan. Cover with cold water, add a pinch of salt, and bring to the boil. Cook for 15-20 minutes, or until tender when pierced with a fork.
  2. Drain the potatoes thoroughly and return them to the hot pan for a minute to allow any excess moisture to evaporate.
  3. Mash the potatoes until smooth. Add the butter and warm milk, mixing until creamy. Season with salt and pepper.

Assemble and Bake

  1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
  2. Spoon the mashed potato topping evenly over the lamb filling in the ovenproof dish. Use a fork to create peaks and textures on the surface, which will help it brown nicely.
  3. If using, sprinkle the grated cheddar cheese over the mashed potato. Place the dish on a baking tray (to catch any drips) and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
  4. Allow to stand for 5-10 minutes before serving.

Nutrition

Servings
4
Serving size (imperial)
15.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650.5 kcal143.4 kcal2,602 kcal
Protein35.2 g7.8 g140.8 g
Fat28.8 g6.4 g115.2 g
Carbs50.1 g11.1 g200.4 g

Tips

  • For best results, use floury potatoes like Maris Piper or King Edward for a fluffy mash.
  • Ensure the lamb filling is well-seasoned before adding the potato topping for maximum flavour.
  • Serve hot with a side of steamed green vegetables or a fresh salad for a complete meal.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…