Shepherd's Pie

Recipe tags

• Family Favourite
• Dinner
• Slow Sundays

Ingredients

• 1 kg Potatoes
• 1 head Broccoli
• 3 tbsp Mint Sauce
• 100 ml Semi Skimmed Milk
• 250 g Carrots
• 2 items Beef Stock Cubes
• 1 tbsp Worcestershire Sauce
• 1 pinch Salt
• 500 g Minced Lamb
• 40 g Butter
• 75 g Cheddar Cheese
• 100 g Mange Tout
• 3 tbsp Beef Gravy Granules
• 1 pinch Black Pepper

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Peel the potatoes and cut them into evenly sized chunks. Put them into a large saucepan, cover with water and bring to the boil. Simmer for 15-20 minutes until really tender.
2. While the potatoes cook, heat a large frying pan over a medium-high heat. Add the minced lamb and cook for 6-8 minutes, breaking it up with a wooden spoon, until browned all over. Carefully drain away any excess fat if needed.
3. Make up the beef stock cubes with 600 ml boiling water. Pour around 350 ml into the lamb, then stir in 1 tablespoon of the mint sauce, the Worcestershire sauce and 1 tablespoon of the gravy granules. Season with a little salt and black pepper, then simmer for 5-7 minutes until you have a rich, thick lamb filling. Spoon it into a medium ovenproof dish.
4. Drain the potatoes well and let them steam for a minute. Add the butter and milk, then mash until smooth and creamy. Spoon the mash over the lamb and spread it gently to the edges. Grate the Cheddar and scatter it evenly over the top.
5. Bake for 20-25 minutes, until the filling is bubbling around the edges and the cheesy mash is golden on top.
6. While the pie is baking, peel the carrots and slice them. Cut the broccoli into florets. Cook the carrots in a pan of boiling water for around 7-8 minutes, adding the broccoli for the final 5 minutes and the mange tout for the final 3 minutes. Drain well.
7. Pour the remaining beef stock into a small saucepan and bring to a gentle simmer. Stir in the remaining gravy granules a little at a time until the gravy reaches the thickness you like. Stir in 1 tablespoon of mint sauce and taste before adding any extra seasoning.
8. Let the shepherd's pie stand for 5 minutes after it comes out of the oven, then divide between four plates. Serve with the carrots, broccoli and mange tout, plenty of hot gravy and the remaining mint sauce on the side.

Notes

• Rich minced lamb with a hint of mint and Worcestershire sauce, topped with creamy mash and golden Cheddar, then served with carrots, broccoli, mange tout and plenty of gravy. It’s a comforting family dinner with all the flavours of a roast-style meal in one easy pie.

Tips

• Drain off excess fat from the lamb if there is a lot in the pan, otherwise the filling can become greasy.
• Simmer the lamb mixture until it is fairly thick before adding the mash. A wet filling can make the topping sink.
• Let the potatoes steam for a minute after draining before mashing so the mash stays fluffy.
• Spoon the mash on gently, starting around the edges, then spread it across the middle. This makes it easier to keep the layers separate.

Swaps and substitutes

• Minced Lamb: Beef mince can be used, although technically this would make it closer to a cottage pie.
• Broccoli: Swap for cauliflower or another green vegetable.

Equipment and cleaning

• Use a fairly deep ovenproof dish so the lamb filling can bubble without spilling over the sides.
• Cooking the lamb filling in one large frying pan keeps the washing up down. If the pan has a lot of browned bits on the base, the stock will help loosen them and bring that flavour into the filling.
• The baking dish is easiest to clean if you soak it in warm soapy water while you eat, especially if any cheese or gravy has baked around the edges.

No-waste tips

• Remaining vegetables: Use them in soup, bubble and squeak or another roast-style meal.