Quick and Simple Shepherd’s Pie

1. Sauté the Vegetables

• Heat the Oil: In a medium saucepan, add 1 tablespoon of sunflower oil and warm it over medium heat for about a minute until it’s hot.
• Cook the Onions and Carrots: Add 1 large chopped onion and 2-3 chopped carrots. Stir and cook for 5-7 minutes until the onion is soft and see-through.

2. Brown the Lamb

• Increase the Heat: Turn the heat to medium-high and add 500g of lamb mince.
• Cook the Meat: Break it apart with a wooden spoon and cook for 5-7 minutes until it’s browned. Drain any excess fat from the pan.
• Add Flavor: Stir in 2 tablespoons of tomato purée and a splash of Worcestershire sauce. Cook for another 2-3 minutes to combine the flavors.

3. Simmer the Filling

• Add the Stock: Pour in 500ml of beef stock and stir everything together.
• Bring to a Simmer: Increase the heat until small bubbles start to appear, then lower the heat to keep it simmering gently.
• Cover and Cook: Put a lid on the pan and let it cook for 40 minutes, stirring occasionally to prevent sticking.

4. Prepare the Mash

• Preheat the Oven: While the filling cooks, set your oven to 180°C (fan 160°C/gas 4).
• Boil the Potatoes: In a large pot, add 900g of peeled and chopped potatoes and cover them with cold salted water. Bring it to a boil.
• Cooking Time: Boil for 10-15 minutes until the potatoes are soft.
• Drain and Mash: Drain the potatoes and put them back in the pot. Mash them with 85g of butter and 3 tablespoons of milk until creamy. Season with salt and pepper to taste.

5. Assemble the Pie

• Layer the Filling: Spoon the lamb mixture into an ovenproof dish, spreading it evenly across the bottom.
• Top with Mash: Carefully spread the mashed potatoes over the lamb, starting from the edges and working inward.
• Create Texture: Use a fork to create peaks and swirls on the mashed potatoes. This will help them brown nicely while baking.

6. Bake the Pie

• Chill or Freeze: If you’re not baking right away, cover the pie with foil and store it in the fridge or freeze it.
• Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and the filling is bubbling around the edges.
• From Frozen: If baking from frozen, cook at 160°C (fan 140°C/gas 3) for 1 hour to 1 hour 20 minutes until it’s hot in the center. You can put it under the grill for a few minutes to brown the top if you want.

7. Serve

• Rest Before Serving: Let the shepherd's pie sit for 5 minutes before serving. This will make it easier to cut and serve.

Tip

For more easy meals, try our recipes for Easy Chicken Tagine or Quick and Simple Shepherd’s Pie! Enjoy your cooking!