Shepherd's Pie

Dinner | British

Prep time: 10 min Cook time: 1 min Servings: 4

Shepherd’s pie is one of those dishes that’s all about comfort and big flavour. I simmer lamb with rosemary, garlic and a rich savoury stock, then top it with buttery mashed potatoes and finish it with a golden, cheesy crumb. It’s simple to make, feeds a crowd and is perfect for an easy weeknight dinner or a cosy cook at home.

Your Shepherd's pie is made with lamb and a cottage pie is made with beef, so if you prefer beef mince just swap it out.

Ingredient Support

Worcestershire sauce - This is a fermented savoury sauce that adds depth and richness to the lamb filling. You won’t taste it directly, but it gives that slow-cooked, hearty flavour that makes the pie feel fuller and more rounded.

Bay leaves - These are dried leaves used to gently perfume slow-cooked dishes. They don’t get eaten, they just sit in the sauce while it simmers and add subtle background flavour.

Chicken stock cube - A concentrated flavour boost. It deepens the savouriness of the filling and helps give that rich, comforting taste without needing hours of cooking.

Panko breadcrumbs - Japanese-style breadcrumbs that are lighter and flakier than regular ones. They crisp up beautifully in the oven and give you that golden, crunchy top.

Sebago potatoes - A great mashing potato here in Australia. They’re starchy, which means they break down nicely and give you a fluffy mash rather than something gluey.

Tools

Large deep frying pan or sauté pan
Large saucepan (for the potatoes)
Colander
Large mixing bowl
Potato masher or ricer
Oven-safe baking dish (approx. 2.5L capacity)
Baking tray (to sit underneath)
Measuring cups and spoons
Chef’s knife, chopping board, wooden spoon or spatula

Ingredients

2 tbsp extra virgin olive oil
1kg lamb mince
1 brown onion, finely diced
1 carrot, peeled, finely diced
3 cloves garlic, finely chopped
1 tbsp tomato paste (puree)
3 sprigs rosemary, leaves chopped
sea salt, to taste
1½ tbsp plain flour
1 tbsp worcestershire sauce
2 dried bay leaves
2 cups (500ml) chicken stock
1 chicken stock cube, crumbled
1 cup frozen peas
1kg Sebago potatoes, peeled, cut into chunks
100g butter, diced
⅓ cup (80ml) milk
½ cup (30g) panko breadcrumbs
⅔ cup (80g) grated cheddar cheese

Directions

Heat half the oil in a large frying pan on medium-high heat. Cook lamb in batches, breaking up with the back of a wooden spoon, until well browned. Set aside.
Heat remaining oil in a large deep frying pan on medium. Cook onion and carrot, stirring, for 5 minutes until softened. Add garlic, cook for a further minute. Stir in tomato paste and rosemary, cook for 2 minutes, season with salt. Sprinkle the flour over vegetables and stir until well mixed.
Add lamb to pan, stirring to combine. Stir in Worcestershire and bay leaves, then add stock. Bring to a simmer, stirring to scrape off any bits on the base of the pan.
Stir in the stock cube, then cover and simmer on low for 30 minutes.
Place potatoes in a large saucepan of cold salted water. Place over medium high heat and cook for 35 minutes, until fork tender. Drain well in a colander, then place the colander back over the hot saucepan to dry out potatoes.
Mash potatoes or push through a ricer into a large bowl. Stir in butter and milk, season with salt and mix until very smooth.
Preheat the oven to 180°C fan forced (356°F).
Remove bay leaves from lamb mixture and discard, then stir in the peas. Transfer mixture to a 2.5L (2.65 Qrt) capacity oven dish.
Spoon mash over lamb mixture, completely covering top. Sprinkle top with panko, then cheese.
Bake for 25 minutes, with a tray underneath to catch any drips.
Allow to cool for 5 minutes before serving. Enjoy!

Ingredients

Directions

Recipe notes