Ingredients
Lamb: 500 g (minced)
Onion: 1 (diced)
Carrots: 2 (diced)
Flour: 1 tbsp
Tomato purée: 1 tbsp
Beef or lamb stock: 300 ml
Worcestershire sauce: 1 tsp
Thyme: 1 tbsp (chopped)
Potatoes: 700 g
Butter: 50 g
Milk: 100 ml
Shepherd’s pie is a classic comfort dish, and for that reason “it should feel rustic,” says chef Aidan McGee. Never overwork it, he adds.
How to make Shepherd’s Pie
01.
Cook the Filling
- Heat a large pan over medium heat.
- Add the onion and carrots and sweat until softened.
- Add the minced lamb and cook until well browned.
02.
Build the Sauce
- Stir in the tomato purée and cook for about 2 minutes.
- Add the flour and cook briefly, then stir in the stock and Worcestershire sauce.
- Add the thyme and simmer for about 20 minutes, until the mixture thickens slightly.
03.
Prepare the Mash
- Meanwhile, boil the potatoes in salted water until tender.
- Drain and mash with the butter and milk until smooth.
04.
Assemble the Pie
- Transfer the lamb mixture to a baking dish and spread the mashed potatoes evenly over the top.
05.
Bake the Pie
- Bake at 392°F for about 25 minutes, until the top is golden.
