A really classic winter warmer dish with creamy mash and a dash of Worcestershire sauce.
It’s difficult to think of a more reliable family favourite than a really good shepherd’s pie. It’s cheap to make, filling and really satisfying. A portion of this version is under 600 calories – ideal if you’re on a healthy eating plan. Keep it as low fat as possible by choosing lean lamb mince. You can also reduce the carbs by using a mix of potatoes and roots (carrots and parsnips) for the topping, rather than all potato. Serve with some steamed green vegetables on the side. Check out our video for a step-by-step guide.
Watch how to make Shepherd’s pie
- 1 tbsp oil
- 2 medium onions, peeled and chopped
- 2 medium carrots (about 250g/8oz) peeled and finely chopped
- 500g (1lb) minced lamb
- 1 rounded tbsp flour
- 2 tbsp tomato puree
- 1-2 tbsp Worcestershire sauce
- fresh thyme sprigs or 1 tsp dried thyme
- 200ml (7floz) lamb or vegetable stock
- For the topping:
- Approximately 1kg (2lb) mashed potato, or mixed mashed potato, parsnip and carrot
Set the oven to moderate Gas Mark 4 or 180°C/450°F. Put the pie dish into heat up.
Heat the oil in a large pan, add the onion and cook over a medium heat for 5 minutes. Add the carrot, cover the pan and cook another 5 minutes.
Remove the vegetables from the pan. Heat the pan again, add the meat and cook until browned underneath then turn it in the pan and cook another minute or two. Sprinkle in the flour, stir well to coat the meat, and brown then add the puree, sauce, herbs and stock. Bring to the boil, then reduce the heat and simmer for 10-15 minutes
Spoon the lamb mixture into the pie dish, smooth the surface then carefully put spoonfuls of mash round the edge and then the middle. Smooth it over and fork or furrow the top.
Bake the shepherd’s pie for 30–40 minutes or until the top is browned.
Tips for making shepherd's pie:
If you want an all-in-one dish, you could add 200g frozen peas to the meat sauce before you top with the potato.