Shepherd's Pie

Name: Shepherd's Pie
Total time: 1 h 56 min
Yield: 4 servings
Ingredients: 2 piece White onion; 2 piece Carrots; 2 clove Garlic; 1 tbsp Vegetable oil; 500 g Minced lamb; 2 tbsp Tomato purée; 1 tbsp Worcestershire sauce; 4 sprig Fresh thyme; 2 piece Bay leaf; 2 sprig Fresh rosemary; 300 ml Lamb stock; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 900 g Floury potatoes; 1,500 ml Water; 1 tsp Salt; 60 g Butter; 80 ml Whole milk; 0.25 tsp Salt; 0.25 tsp Ground black pepper

1 hr 56 min · 33 min active · makes ~3.8 l · Medium

Shepherd's pie with spiced lamb mince, caramelized carrots, and buttery mashed potato topping. Serves 4.

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Shepherd's Pie

Shepherd's pie with spiced lamb mince, caramelized carrots, and buttery mashed potato topping. Serves 4.

See more →

TOTAL TIME

1 hr 56 min

ACTIVE TIME

33 min

QUANTITY

~3.8 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/17

Tools0/16

Ingredients

0/17 gathered · 4 servings

2piece

2clove

1tbsp

500g

2tbsp

1tbsp

4sprig

2piece

2sprig

300ml

1.75tsp

0.75tsp

900g

1,500ml

60g

80ml

#	Quantity	Notes	State
1	2piece	—	—
2	2piece	—	—
3	2clove	—	—
4	1tbsp	—	—
5	500g	—	—
6	2tbsp	—	—
7	1tbsp	—	—
8	4sprig	—	—
9	2piece	—	—
10	2sprig	—	—
11	300ml	—	—
12	1.75tsp	—	—
13	0.75tsp	—	—
14	900g	—	—
15	1,500ml	—	—
16	60g	—	—
17	80ml	—	—

Tools

16 items

Serveware

1 item

Procedure

44 steps

1 of 44

Peel the onions, discarding the skins.

White onion · 2 piece

⏱ 30s

ResultPeeled onion

2 of 44

Finely chop the peeled onions into small, even dice.

Peeled onion · step 1

⏱ 1 min

ResultFinely chopped white onion

3 of 44

Tip the finely chopped onion into the pan.

Finely chopped white onion · step 2

⏱ 5s

ResultFinely chopped white onion

4 of 44

Peel the carrots, discarding the skins.

Carrots · 2 piece

⏱ 30s

ResultPeeled carrots

5 of 44

Finely chop the peeled carrots into small, even dice.

Peeled carrots · step 4

⏱ 1 min

ResultFinely chopped carrot

6 of 44

Tip the finely chopped carrot into the pan alongside the onion.

Finely chopped carrot · step 5

⏱ 5s

ResultFinely chopped carrot and finely chopped white onion

7 of 44

Crush each garlic clove with the flat of the knife and peel away the skin.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

8 of 44

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 7

⏱ 30s

ResultFinely chopped garlic

9 of 44

Add the finely chopped garlic to the pan.

Finely chopped garlic · step 8

⏱ 5s

ResultFinely chopped carrot and finely chopped white onion and finely chopped garlic

10 of 44

Pour the vegetable oil into the pan over the vegetables.

Vegetable oil · 1 tbsp

⏱ 5s

ResultFinely chopped carrot mixture

11 of 44

Set the pan over a medium heat and cook, stirring occasionally, until the onion and carrot are soft and lightly golden.

⏱ 8 min

ResultSoftened vegetables

12 of 44

Add the raw lamb mince to the pan, breaking up any clumps with the spoon.

Minced lamb · 500 g

⏱ 5s

ResultSoftened vegetables and browned spiced lamb mince

13 of 44

Cook the mince over a medium-high heat, stirring and breaking it up, until it is well browned all over with no pink remaining.

⏱ 10 min

ResultBrowned lamb and vegetables

14 of 44

Spoon the tomato purée into the pan.

Tomato purée · 2 tbsp

⏱ 5s

ResultBrowned lamb and vegetables and tomato purée

15 of 44

Stir the purée through the mince and cook for a minute or so until it darkens slightly and smells sweet.

⏱ 1 min 30s

ResultTomato-coated lamb

16 of 44

Splash the Worcestershire sauce into the pan.

Worcestershire sauce · 1 tbsp

⏱ 5s

ResultTomato-coated lamb and worcestershire sauce

17 of 44

Add the thyme sprigs to the pan.

Fresh thyme · 4 sprig

⏱ 5s

ResultTomato-coated lamb and worcestershire sauce and fresh thyme

18 of 44

Tuck the bay leaves into the pan.

Bay leaf · 2 piece

⏱ 5s

ResultTomato-coated lamb mixture

19 of 44

Add the rosemary sprigs to the pan.

Fresh rosemary · 2 sprig

⏱ 5s

ResultTomato-coated lamb mixture

20 of 44

Pour the lamb stock into the pan and stir to combine.

Lamb stock · 300 ml

⏱ 10s

ResultTomato-coated lamb and lamb stock mixture

21 of 44

Bring the mixture to a gentle simmer, then cook uncovered over a low heat for about 40 minutes, stirring occasionally, until the sauce is thick and glossy and the lamb is tender.

⏱ 40 min

ResultReduced lamb filling

22 of 44

Fish out and discard the thyme sprigs, rosemary sprigs and bay leaves.

⏱ 30s

ResultHerb-free lamb filling

23 of 44

Season the filling with salt.

Salt · 0.5 tsp

⏱ 5s

ResultHerb-free lamb filling and salt

24 of 44

Add the black pepper and stir through.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultSeasoned lamb fillingused in step 39

25 of 44

Peel the potatoes, removing all the skin.

Floury potatoes · 900 g

⏱ 2 min

ResultPeeled potatoes

26 of 44

Cut the peeled potatoes into even chunks of roughly equal size so they cook at the same rate.

Peeled potatoes · step 25

⏱ 1 min

ResultRoughly cut potatoes

27 of 44

Tip the potato chunks into the saucepan.

Roughly cut potatoes · step 26

⏱ 10s

ResultRoughly cut potatoes

28 of 44

Pour in enough cold water to cover the potatoes by at least 2 cm.

Water · 1,500 ml

⏱ 10s

ResultRoughly cut potatoes and water

29 of 44

Add a generous pinch of salt to the water.

Salt · 1 tsp

⏱ 5s

ResultRoughly cut potatoes and water and salt

30 of 44

Bring the water to the boil over a high heat, then reduce to a steady simmer and cook the potatoes until completely tender when pierced with a knife, about 18–20 minutes.

⏱ 20 min

ResultBoiled potatoes

31 of 44

Tip the potatoes into a colander set over the sink and drain thoroughly.

Boiled potatoes · step 30

⏱ 15s

ResultCooking water

32 of 44

Return the drained potatoes to the empty saucepan.

Cooking water · step 31

⏱ 10s

ResultCooking water

33 of 44

Add the butter to the potatoes.

Butter · 60 g

⏱ 5s

ResultDrained potatoes and butter

34 of 44

Pour the milk into the saucepan.

Whole milk · 80 ml

⏱ 5s

ResultDrained potatoes and butter and whole milk

35 of 44

Mash the potatoes vigorously with the masher until completely smooth, creamy and lump-free.

⏱ 2 min

ResultSmooth mashed potato

36 of 44

Season the mash with salt.

Salt · 0.25 tsp

⏱ 5s

ResultSmooth mashed potato and salt

37 of 44

Add the black pepper and stir through.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultSeasoned mashed potatoused in step 40

38 of 44

Preheat the oven

200°C

⏱ 15 min

39 of 44

Spoon the seasoned lamb filling into the baking dish, about 30 × 20 cm, in an even layer.

Seasoned lamb filling · step 24

⏱ 20s

ResultSeasoned lamb filling

40 of 44

Spoon the mash over the filling and spread it to the edges with a palette knife, then drag a fork across the surface to create ridges that will crisp in the oven.

Seasoned mashed potato · step 37

⏱ 1 min

ResultMash-topped lamb filling

41 of 44

Place the dish in the oven using oven gloves.

⏱ 10s

ResultMash-topped lamb filling

42 of 44

Bake until the mash is golden and crisp on top and the filling is bubbling at the edges, about 35 minutes.

200°C

⏱ 35 min

ResultGolden-crusted shepherd's pie

43 of 44

Remove the dish from the oven using oven gloves.

⏱ 10s

ResultGolden-crusted shepherd's pie

44 of 44

Leave the shepherd's pie to rest for 5 minutes before serving so the filling settles.

⏱ 5 min

ResultRested shepherd's pie

Total Time1 hr 56 min

#	Product	Tool	Action
1	2 piece		Peel the onions, discarding the skins.⏱ 30sResultPeeled onion
2	Peeled onionstep 1		Finely chop the peeled onions into small, even dice.⏱ 1 minResultFinely chopped white onion
3	Finely chopped white onionstep 2		Tip the finely chopped onion into the pan.⏱ 5sResultFinely chopped white onion
4	2 piece		Peel the carrots, discarding the skins.⏱ 30sResultPeeled carrots
5	Peeled carrotsstep 4		Finely chop the peeled carrots into small, even dice.⏱ 1 minResultFinely chopped carrot
6	Finely chopped carrotstep 5		Tip the finely chopped carrot into the pan alongside the onion.⏱ 5sResultFinely chopped carrot and finely chopped white onion
7	2 clove		Crush each garlic clove with the flat of the knife and peel away the skin.⏱ 20sResultPeeled garlic cloves
8	Peeled garlic clovesstep 7		Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
9	Finely chopped garlicstep 8		Add the finely chopped garlic to the pan.⏱ 5sResultFinely chopped carrot and finely chopped white onion and finely chopped garlic
10	1 tbsp		Pour the vegetable oil into the pan over the vegetables.⏱ 5sResultFinely chopped carrot mixture
11	—		Set the pan over a medium heat and cook, stirring occasionally, until the onion and carrot are soft and lightly golden.⏱ 8 minResultSoftened vegetables
12	500 g		Add the raw lamb mince to the pan, breaking up any clumps with the spoon.⏱ 5sResultSoftened vegetables and browned spiced lamb mince
13	—		Cook the mince over a medium-high heat, stirring and breaking it up, until it is well browned all over with no pink remaining.⏱ 10 minResultBrowned lamb and vegetables
14	2 tbsp		Spoon the tomato purée into the pan.⏱ 5sResultBrowned lamb and vegetables and tomato purée
15	—		Stir the purée through the mince and cook for a minute or so until it darkens slightly and smells sweet.⏱ 1 min 30sResultTomato-coated lamb
16	1 tbsp		Splash the Worcestershire sauce into the pan.⏱ 5sResultTomato-coated lamb and worcestershire sauce
17	4 sprig		Add the thyme sprigs to the pan.⏱ 5sResultTomato-coated lamb and worcestershire sauce and fresh thyme
18	2 piece		Tuck the bay leaves into the pan.⏱ 5sResultTomato-coated lamb mixture
19	2 sprig		Add the rosemary sprigs to the pan.⏱ 5sResultTomato-coated lamb mixture
20	300 ml		Pour the lamb stock into the pan and stir to combine.⏱ 10sResultTomato-coated lamb and lamb stock mixture
21	—		Bring the mixture to a gentle simmer, then cook uncovered over a low heat for about 40 minutes, stirring occasionally, until the sauce is thick and glossy and the lamb is tender.⏱ 40 minResultReduced lamb filling
22	—		Fish out and discard the thyme sprigs, rosemary sprigs and bay leaves.⏱ 30sResultHerb-free lamb filling
23	0.5 tsp		Season the filling with salt.⏱ 5sResultHerb-free lamb filling and salt
24	0.5 tsp		Add the black pepper and stir through.⏱ 5sResultSeasoned lamb fillingused in step 39
25	900 g		Peel the potatoes, removing all the skin.⏱ 2 minResultPeeled potatoes
26	Peeled potatoesstep 25		Cut the peeled potatoes into even chunks of roughly equal size so they cook at the same rate.⏱ 1 minResultRoughly cut potatoes
27	Roughly cut potatoesstep 26		Tip the potato chunks into the saucepan.⏱ 10sResultRoughly cut potatoes
28	1,500 ml		Pour in enough cold water to cover the potatoes by at least 2 cm.⏱ 10sResultRoughly cut potatoes and water
29	1 tsp		Add a generous pinch of salt to the water.⏱ 5sResultRoughly cut potatoes and water and salt
30	—		Bring the water to the boil over a high heat, then reduce to a steady simmer and cook the potatoes until completely tender when pierced with a knife, about 18–20 minutes.⏱ 20 minResultBoiled potatoes
31	Boiled potatoesstep 30		Tip the potatoes into a colander set over the sink and drain thoroughly.⏱ 15sResultCooking water
32	Cooking waterstep 31		Return the drained potatoes to the empty saucepan.⏱ 10sResultCooking water
33	60 g		Add the butter to the potatoes.⏱ 5sResultDrained potatoes and butter
34	80 ml		Pour the milk into the saucepan.⏱ 5sResultDrained potatoes and butter and whole milk
35	—		Mash the potatoes vigorously with the masher until completely smooth, creamy and lump-free.⏱ 2 minResultSmooth mashed potato
36	0.25 tsp		Season the mash with salt.⏱ 5sResultSmooth mashed potato and salt
37	0.25 tsp		Add the black pepper and stir through.⏱ 5sResultSeasoned mashed potatoused in step 40
38	—	200°C	Preheat the oven⏱ 15 min
39	Seasoned lamb fillingstep 24		Spoon the seasoned lamb filling into the baking dish, about 30 × 20 cm, in an even layer.⏱ 20sResultSeasoned lamb filling
40	Seasoned mashed potatostep 37		Spoon the mash over the filling and spread it to the edges with a palette knife, then drag a fork across the surface to create ridges that will crisp in the oven.⏱ 1 minResultMash-topped lamb filling
41	—		Place the dish in the oven using oven gloves.⏱ 10sResultMash-topped lamb filling
42	—	200°C	Bake until the mash is golden and crisp on top and the filling is bubbling at the edges, about 35 minutes.⏱ 35 minResultGolden-crusted shepherd's pie
43	—		Remove the dish from the oven using oven gloves.⏱ 10sResultGolden-crusted shepherd's pie
44	—		Leave the shepherd's pie to rest for 5 minutes before serving so the filling settles.⏱ 5 minResultRested shepherd's pie
Total Time			1 hr 56 min

Serving

Scoop generous portions of shepherd's pie onto warmed dinner plates, making sure each serving has both filling and a good crust of golden mash.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	751kcal
	40g
	43g
	19g
	51g
	8g
	7g
	1,288mg

Ingredients0/17

Tools0/16

Recipe

Shepherd's Pie

Shepherd's pie with spiced lamb mince, caramelized carrots, and buttery mashed potato topping. Serves 4.

What you’ll doYou will soften diced onion, carrot and garlic in oil, then brown raw lamb mince and cook it with tomato purée, herbs and stock for 40 minutes until the sauce thickens. While the lamb simmers, you will boil potatoes until tender, drain them, and mash them smooth with butter and milk. You will then layer the lamb filling in a baking dish, top it with the mash, roughen the surface with a fork, and bake until the top is golden and crisp and the edges bubble.

Serves4

Total1 hr 56 min

LevelMedium

Ingredients

White onion2 piece
Carrots2 piece
Garlic2 clove
Vegetable oil1 tbsp
Minced lamb500 g
Tomato purée2 tbsp
Worcestershire sauce1 tbsp
Fresh thyme4 sprig
Bay leaf2 piece
Fresh rosemary2 sprig
Lamb stock300 ml
Salt1.75 tsp
Ground black pepper0.75 tsp
Floury potatoes900 g
Water1,500 ml
Butter60 g
Whole milk80 ml

Tools

SpoonLarge saucepanLarge baking dishOvenPalette knifeChef's knifePotato masherWooden spoonDinner plateColanderServing spoonLarge heavy based panPeelerForkOven gloveChopping board

Method

Peel the onions, discarding the skins.

30sChopping board, Chefs knifeWhite onion · 2 piece

Finely chop the peeled onions into small, even dice.

1 minChopping board, Chefs knifePeeled onion · step 1

Tip the finely chopped onion into the pan.

5sLarge heavy based panFinely chopped white onion · step 2

Peel the carrots, discarding the skins.

30sChopping board, PeelerCarrots · 2 piece

Finely chop the peeled carrots into small, even dice.

1 minChopping board, Chefs knifePeeled carrots · step 4

Tip the finely chopped carrot into the pan alongside the onion.

5sLarge heavy based panFinely chopped carrot · step 5

Crush each garlic clove with the flat of the knife and peel away the skin.

20sChopping board, Chefs knifeGarlic · 2 clove

Finely chop the peeled garlic cloves.

30sChopping board, Chefs knifePeeled garlic cloves · step 7

Add the finely chopped garlic to the pan.

5sLarge heavy based panFinely chopped garlic · step 8

Pour the vegetable oil into the pan over the vegetables.

5sLarge heavy based panVegetable oil · 1 tbsp

Set the pan over a medium heat and cook, stirring occasionally, until the onion and carrot are soft and lightly golden.

8 minLarge heavy based pan, Wooden spoon

Add the raw lamb mince to the pan, breaking up any clumps with the spoon.

5sLarge heavy based pan, SpoonMinced lamb · 500 g

Cook the mince over a medium-high heat, stirring and breaking it up, until it is well browned all over with no pink remaining.

10 minLarge heavy based pan, Wooden spoon

Spoon the tomato purée into the pan.

5sLarge heavy based panTomato purée · 2 tbsp

Stir the purée through the mince and cook for a minute or so until it darkens slightly and smells sweet.

1 min 30sLarge heavy based pan, Wooden spoon

Splash the Worcestershire sauce into the pan.

5sLarge heavy based panWorcestershire sauce · 1 tbsp

Add the thyme sprigs to the pan.

5sLarge heavy based panFresh thyme · 4 sprig

Tuck the bay leaves into the pan.

5sLarge heavy based panBay leaf · 2 piece

Add the rosemary sprigs to the pan.

5sLarge heavy based panFresh rosemary · 2 sprig

Pour the lamb stock into the pan and stir to combine.

10sLarge heavy based panLamb stock · 300 ml

Bring the mixture to a gentle simmer, then cook uncovered over a low heat for about 40 minutes, stirring occasionally, until the sauce is thick and glossy and the lamb is tender.

40 minLarge heavy based pan, Wooden spoon

Fish out and discard the thyme sprigs, rosemary sprigs and bay leaves.

30sLarge heavy based pan

Season the filling with salt.

5sLarge heavy based panSalt · 0.5 tsp

Add the black pepper and stir through.

Result · Seasoned lamb filling · used in step 39

5sLarge heavy based panGround black pepper · 0.5 tsp

Peel the potatoes, removing all the skin.

2 minChopping board, PeelerFloury potatoes · 900 g

Cut the peeled potatoes into even chunks of roughly equal size so they cook at the same rate.

1 minChopping board, Chefs knifePeeled potatoes · step 25

Tip the potato chunks into the saucepan.

10sLarge saucepanRoughly cut potatoes · step 26

Pour in enough cold water to cover the potatoes by at least 2 cm.

10sLarge saucepanWater · 1,500 ml

Add a generous pinch of salt to the water.

5sLarge saucepanSalt · 1 tsp

Bring the water to the boil over a high heat, then reduce to a steady simmer and cook the potatoes until completely tender when pierced with a knife, about 18–20 minutes.

20 minLarge saucepan, Chefs knife

Tip the potatoes into a colander set over the sink and drain thoroughly.

15sColanderBoiled potatoes · step 30

Return the drained potatoes to the empty saucepan.

10sLarge saucepanCooking water · step 31

Add the butter to the potatoes.

5sLarge saucepanButter · 60 g

Pour the milk into the saucepan.

5sLarge saucepanWhole milk · 80 ml

Mash the potatoes vigorously with the masher until completely smooth, creamy and lump-free.

2 minLarge saucepan, Potato masher

Season the mash with salt.

5sLarge saucepanSalt · 0.25 tsp

Add the black pepper and stir through.

Result · Seasoned mashed potato · used in step 40

5sLarge saucepanGround black pepper · 0.25 tsp

Preheat the oven

200°C15 minOven

Spoon the seasoned lamb filling into the baking dish, about 30 × 20 cm, in an even layer.

20sLarge baking dishSeasoned lamb filling · step 24

Spoon the mash over the filling and spread it to the edges with a palette knife, then drag a fork across the surface to create ridges that will crisp in the oven.

1 minLarge baking dish, Palette knife, ForkSeasoned mashed potato · step 37

Place the dish in the oven using oven gloves.

10sLarge baking dish, Oven, Oven glove

Bake until the mash is golden and crisp on top and the filling is bubbling at the edges, about 35 minutes.

200°C35 minLarge baking dish, Oven

Remove the dish from the oven using oven gloves.

10sLarge baking dish, Oven, Oven glove

Leave the shepherd's pie to rest for 5 minutes before serving so the filling settles.

5 minLarge baking dish

Scoop generous portions of shepherd's pie onto warmed dinner plates, making sure each serving has both filling and a good crust of golden mash.

Result · Shepherd's Pie

30sDinner plate, Serving spoonRested shepherd's pie · step 44

Printed 8 October 2026