Easy shepherd's pie
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-freePregnancy-friendly
Make this easy shepherd's pie recipe of a wintry evening – it's comfort food at its best. This one has a secret ingredient for extra savouriness. Don't worry about making it look fancy; the peaks and ridges on the mash just add to the appeal!
Each serving provides 743 kcal, 34g protein, 45g carbohydrates (of which 10g sugars), 46g fat (of which 23g saturates), 5.5g fibre and 1.2g salt.
Ingredients
- 3½ tbsp vegetable oil
- 1 large onion, finely chopped
- 500g/1lb 2oz lamb mince
- 1 tbsp plain flour
- 2 bay leaves
- 2 fresh thyme sprigs
- 1 anchovy, finely chopped (optional)
- 400g tin chopped tomatoes
- 450ml/16fl oz chicken, beef or lamb stock
- 2 tsp Worcestershire sauce
- salt and freshly ground black pepper
For the mash
Method
In a large saucepan, heat 1½ tablespoons vegetable oil. Add the onion, reduce the heat and cook for 5 minutes, stirring regularly, until softened.
Meanwhile, in a large frying pan, heat the remaining 2 tablespoons oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.
Stir the flour into the onions. Add the bay leaves, thyme and anchovy (if using). Stir in the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.
Add the cooked mince and then pour the reserved stock into the empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the saucepan. Season with salt and pepper.
Bring the mixture to the boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring regularly.
For the mash, boil the potatoes until tender. Drain well and leave to steam for a few minutes. Add the milk, butter and egg yolk (if using), then mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Preheat the oven to 200C/180C Fan/Gas 6.
Pour the meat mixture into a 1.4 litre/2½ pint ovenproof dish and spread the mash on top. Smooth the surface of the mash and use a fork to make lots of ridges (which will go crispy in the oven). Bake until the surface is golden-brown.
Serve hot with seasonal veg on the side.
Recipe tips
If you cook the mash while the meat filling is simmering (so they are ready at the same time and everything is still hot), shepherd's pie can be finished under the grill instead of heating the oven.
Freeze the meat filling for this shepherd's pie and mashed potato separately in freezer-proof containers. These will keep in the freezer for up to 2 months. To cook from frozen, defrost the meat and mashed potato in the fridge overnight and then continue from step 7, making sure the shepherd’s pie is piping hot all the way through before serving. Alternatively, you can make the pie a day ahead, let it cool then keep it in the fridge. Reheat at 180C/160C Fan/Gas 4 for 30 minutes.
Anchovy adds a savoury richness to the meat sauce (it won't make it taste fishy!), but you can skip this if you wish.
Swap the fresh thyme for 1 level teaspoon of dried thyme.
Egg yolk adds extra richness to the mash and gives it an attractive golden colour. It's not essential though. Don't add the egg yolk to boiling hot potatoes as it will scramble.
