Our classic shepherd's pie recipe is filled with a hearty lamb mince and topped with creamy mashed potato. It is comfort food at its finest.
For this recipe we've used floury Maris Piper or King Edward potato varieties as this produces the fluffiest mashed potato topping. Plus, we've added red wine and worcestershire sauce to the filling for a hit of umami richness.
Serve with seasonal vegetables like spring greens or green beans or a green salad for freshness.
If you're not a fan of lamb then simply replace with lean beef or pork mince. For more shepherd's pie recipes we have a whole gallery with all of our family favourites, including a delicious lamb keema curry-flavoured version and even a vegan version which will have you wondering if meat is even needed!
We recommend pairing your hearty shepherd's pie with a medium-bodied, all rounder red wine such as our winning pinot noir for the perfect wine pairing.
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Yields:
6 - 6 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
588
Ingredients
1Tbsp.
olive oil
1
(2lb 5oz) lamb mince
50g
(2oz) butter
1 onion, roughly chopped
2 large carrots, finely chopped
2 celery sticks, finely chopped
1Tbsp.
tomato puree
2tsp.
worcestershire sauce
1Tbsp.
tomato ketchup
300ml
(10 fl oz (½ pint)) red wine
1Tbsp.
dried mixed herbs
25g
(1oz) plain flour
300ml
(10 fl oz (½ pint)) hot beef stock
750g
floury potatoes, such as King Edward or Maris Piper, peeled and roughly chopped
2Tbsp.
milk
Directions
Step 1
In a large pan, heat the oil over high heat and fry meat until browned all over, about 5min. Do this in batches if necessary. Using a slotted spoon, transfer to a bowl, discarding the extra liquid.
Step 2
In the empty pan, heat 25g (1oz) butter and gently fry the onion, carrots and celery until softened, about 15min. Stir in the lamb, with the tomato purée, Worcestershire sauce and tomato ketchup. Add half of the wine and allow to reduce before adding the remaining wine.
Step 3
Stir in the mixed herbs and flour, and cook for 2min before slowly adding in the stock. Bring to the boil, then simmer for 30min, stirring occasionally, until thickened.
Step 4
Meanwhile, in a separate pan, make the mash. Cover the potatoes with cold water and bring to the boil. Turn the heat down and allow to simmer for
15-20min, or until the potatoes are very tender. Drain and allow to steam dry for 5min.
Step 5
Preheat oven to 200°C (180°C fan) mark 6. Return potatoes to the pan and, using a potato masher or ricer, mash the potatoes until smooth. Beat in the milk and remaining butter and season well.
Step 6
Transfer the lamb mixture to a 2 litre (3½ pint) ovenproof dish, top with mash and cook in the oven for 30min, or until golden and piping hot. Serve immediately with seasonal vegetables or a green salad.
Freeze ahead
Assemble the pie in step 6, but don’t cook. Cool, wrap well and freeze for up to 1 month. To serve, defrost in fridge and complete recipe, allowing extra time in the oven if needed.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
