Shepherd's Pie

Ingredients

• 700g ground lamb
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 200ml beef or lamb stock
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1 cup frozen peas
• 900g floury potatoes, peeled and cubed
• 60g unsalted butter
• 80ml warm whole milk
• 2 tbsp olive oil
• Salt and black pepper to taste
• For the gravy: 1 tbsp butter, 1 tbsp plain flour, 300ml lamb or beef stock, 1 tsp Worcestershire sauce

Steps

1. 1

   1. Boil the potatoes in salted water until fully tender, about 20 minutes. Drain, then mash thoroughly with butter and warm milk until smooth and fluffy. Season well and set aside.

2. 2

   2. Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the lamb in batches, breaking it up, until deeply caramelized. Remove and set aside, leaving the fat in the pan.

3. 3

   3. In the same pan, sauté the onion, garlic, carrots, and celery until softened, about 6 minutes. Stir in the tomato paste, thyme, and rosemary and cook for 2 minutes, then return the lamb, add Worcestershire sauce and stock. Simmer uncovered for 15 minutes until most liquid reduces. Stir in peas and season.

4. 4

   4. Transfer the lamb mixture into a deep ceramic baking dish. Spoon the mashed potato over the top, spreading evenly with a fork to create ridged peaks across the surface.

5. 5

   5. Bake at 200°C (390°F) for 25–30 minutes until the potato crust is golden and the edges bubble.

6. 6

   6. While the pie rests, make the gravy by melting butter in a small saucepan, whisking in flour for 1 minute, then gradually adding stock and Worcestershire sauce, stirring until glossy and thickened. Pour over the pie at the table.