READY IN 1 hr
15 mins
Shepherd's Pie Recipe

Shepherd's Pie

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Shepherd's Pie is another original English recipe that is inexpensive and ideal for a hungry family. Great with a glass of beer or cider. (For a similar dish made with beef, see Cottage Pie)

      Preparation Time: 30 Minutes

      Cooking Time: 45 Minutes

Ingredients for Shepherd's Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
1 oz
beef dripping (or duck or goose fat)
2 medium-sized
onions
1 tablespoon
plain flour (all purpose flour)
¼ pint
lamb stock *
1¼ lb
lean minced lamb
 
salt and pepper
1½ lb
potatoes
a large splash
milk
2 tablespoons
softened butter

 

How to Cook Shepherd's Pie

  1. Peel and slice the onions. Heat the dripping in a saucepan and fry the onions gently until they have softened but not coloured. Stir in the flour and cook gently for 1-2 minutes stirring all the time. Very gradually add the lamb stock, stirring to avoid lumps from forming, then increase the heat and continue to stir until the mixture boils. Reduce the heat and simmer for 2-3 minutes until the sauce thickens. Stir in the mince, cover the pan and allow to simmer for 20 minutes. Season well with salt and freshly ground pepper then replace the lid and simmer for a further 10 minutes until it is cooked through and tender.
  2. In the meanwhile, cook the potatoes as described in Creamed Potatoes.
  3. Place the meat and its sauce into a lightly greased pie dish and then cover with the potatoes to form two separate layers. Score a pattern on the surface of the potatoes using the back of a fork then place the dish into a preheated hot oven at Mk 7 - 425ºF - 220ºC for about 10 minutes until browned on top. Serve hot either on its own or with a few peas for a most satisfying meal.
  4. * If you have don't have the time or inclination to make a lamb stock, you can substitute a lamb stock cube dissolved in 5 fl oz (150ml - ¼pt) of hot water. (You can even use beef stock if you want).

 
Graham GRAHAM'S HOT TIP:
Choose nice lean minced meat otherwise too much fat will be produced. Aso, before returning the pie to the oven for the last 10 minutes, place a few small knobs of butter on top. It will help brown the potatie a nice golden colour.
 
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Reviews of Shepherd's Pie

Rating 4 out of 5 - Many cooks will make this recipe again January 02 2015
Amazing! First time ever making Shepherd's Pie. I haven't really had it since I was a child. The whole family loved it! Everyone had seconds.I added some chopped carrots and frozen peas because that's how I remember it as a child. Anyway, we all love extra veggies. It turned out amazingly! I shall most definitely be making this again.
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again May 21 2013
This Shepherd's Pie was very good! Growing up, it's always been referred to as Shepherd's Pie yet it was always made with beef. Now I realise that shepherd is for sheep!!!(So, by process of elimination, cottage pie is for beef) OK, now I've got that straightened out... the only change I make is to include a handful of frozen peas to the lamb. It looks nice and adds a little 'crunch' to the mixture. I know some people who layer a can of corn over the beef mixture, but now we're getting away from the traditional shepherds pie. I also add a clove of crushed garlic to meat mixture. This recipe is full of flavour and my whole family enjoy it. I won't make it any other way!
(4 reviews)
 

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