Shepherd's Pie with Creamy Mash
Hearty lamb mince in a savoury gravy topped with pillowy mashed potato, baked until golden — ultimate British comfort food.
This shepherd's pie is the sort of thing you make when you want a proper, no-fuss hug on a plate. Rich lamb mince simmers with root veg and herbs, then gets a generous crown of creamy mash that browns to perfection in the oven.
Make it for midweek family suppers, a chilly weekend or when you’ve got friends coming round and want something reliably loved. Leftovers are nearly as good the next day — if they last that long.
Ingredients
- 600 g lamb mince
- 900 g potatoes — peeled and cut into even chunks
- 1 brown onion — finely chopped
- 2 carrots — peeled and diced (about 150 g total)
- 150 g chestnut mushrooms — sliced
- 2 garlic cloves — crushed
- 15 ml vegetable oil
- 15 ml plain flour
- 15 ml tomato purée
- 15 ml Worcestershire sauce
- 100 ml red wine — optional — replace with extra stock if preferred
- 350 ml lamb stock — or beef stock
- 150 g frozen peas
- 60 g unsalted butter — use 50 g in mash and 10 g melted to brush
- 100 ml milk — whole milk recommended
- 50 ml double cream
- 10 ml fresh thyme — leaves picked and chopped
- 1 bay leaf
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- ovenproof dish (approx 20 x 30 cm)
- potato masher or ricer
- large frying pan
- large saucepan
Instructions
Preheat the oven to 200°C fan/220°C conventional. Put a large saucepan of cold water on the hob for the potatoes.
Place the potatoes into the cold water, add a pinch of sea salt, bring to the boil, then simmer for 20 minutes until very tender when pierced.
Meanwhile, heat the vegetable oil in a large frying pan over a medium hob. Add the brown onion and carrots and fry for 6–8 minutes until softened. Add the garlic and fry 1 minute more.
Turn the heat up slightly and add the lamb mince. Break it up with a spoon and brown thoroughly for 6–8 minutes until there is no pink.
Add the chestnut mushrooms and cook for 3–4 minutes until they have released their moisture and started to colour.
Stir in the plain flour and cook for 1 minute to remove the raw flour taste.
Add the tomato purée, Worcestershire sauce and red wine (if using). Allow the wine to bubble and reduce for 2–3 minutes, then pour in the lamb stock, add the fresh thyme and bay leaf. Bring to a simmer and cook uncovered for 12 minutes until the mixture has reduced and thickened to a spoon-coating gravy.
Stir in the frozen peas, taste and season with sea salt and black pepper. Cook for 1 minute until the peas are heated through.
Drain the potatoes well and return to the pan. Add 50 g unsalted butter, the milk and the double cream. Mash until smooth but still fluffy; season to taste with sea salt and black pepper.
Spoon the lamb mixture into an ovenproof dish (approx 20 x 30 cm), level the surface, top with the mash and create rough peaks with a fork. Melt the remaining 10 g unsalted butter and brush over the mash. Bake in the preheated oven for 25 minutes until the top is golden and the filling is bubbling at the edges.
Remove from the oven and leave to rest for 10 minutes before serving so the filling sets slightly and is easier to portion.
Tips
- If the filling looks a bit loose before baking, simmer a few minutes longer to reduce; a thick, spoon-coating gravy keeps the mash crisp on top.
- Use a potato ricer for silky mash, or mash by hand for a chunkier, rustic texture.
- Make ahead: assemble the pie, chill uncovered until cool, then cover and refrigerate up to 24 hours. Bake from cold for 30–35 minutes, or until piping hot.
- To freeze: fully cool, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat at 180°C fan/200°C conventional for 30–40 minutes.
- For extra colour and crunch, sprinkle a little grated cheddar over the mash for the last 5–10 minutes of baking (this will make it less suitable for those avoiding dairy).
Substitutions
lamb mince → beef mince, same quantity
Stays closered wine → extra lamb stock, same quantity
Stays closeplain flour → cornflour, 1 tsp mixed into a little cold water then stirred in at the end of simmering
Noticeably differentdouble cream → extra milk plus 10 g more butter (use 150 ml milk total and 60 g butter)
Noticeably different
Nutrition
Per serving · estimated
- 880
- Calories
- 46 g
- Protein
- 50 g
- Carbs
- 55 g
- Fat
- 6 g
- Fibre
- 6 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this vegetarian?
Swap the lamb mince for a plant-based mince or a mix of lentils and finely chopped mushrooms, and use vegetable stock. The texture and flavour will be different but still comforting.
Why is my filling a bit watery?
Likely the mince and veg released liquid that wasn’t reduced. Return the pan to a medium–high heat and simmer uncovered until it thickens to a spoon-coating consistency before topping.
How do I reheat leftovers so the mash stays creamy?
Reheat in a moderate oven, 160°C fan/180°C conventional, covered with foil for 20 minutes then remove foil for 5–10 minutes to refresh the top. Add a splash of milk if it looks dry.
Can I use frozen potatoes for the mash?
You can, but freshly cooked potatoes mash better and give a lighter texture. If using frozen, thaw thoroughly and drain any excess liquid before mashing.
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