English shepherd’s pie: the classic British shepherd’s dish with minced lamb and mashed potatoes

The most beloved dish of British cuisine for autumn days has also arrived in our kitchen: minced lamb with vegetables, baked under a golden cap of mashed potatoes. Shepherd’s pie, known as the “shepherds’ pie”, was once born as a clever way to use up leftover meat, but today it is a true classic of British family tables — warming, simple and unforgettable. (Photo: Wikimedia Commons / CC BY 2.0)

Ingredients (4–6 servings):

• 500 g minced lamb (or beef — then it is called cottage pie)
• 1 kg potatoes
• 1 large onion, finely chopped
• 2 carrots, cut into small cubes
• 150 g peas (fresh or frozen)
• 2 tablespoons oil
• 2 garlic cloves, crushed
• 2 tablespoons tomato paste
• 300 ml meat stock
• 1 teaspoon Worcestershire sauce
• 1 sprig of thyme or rosemary
• 50 g butter and 100 ml milk for the mash
• Salt and black pepper to taste

Preparation:

1. Heat the oven to 200°C.
2. Boil the potatoes in salted water until completely soft. Drain, add the butter and warm milk and make a smooth, creamy mash.
3. In a large pan with oil, fry the onion and carrots for 5 minutes; add the garlic; add the minced meat and fry until browned.
4. Add the tomato paste, meat stock, Worcestershire sauce and thyme; let it simmer on low heat for 20 minutes. Add the peas 5 minutes before the end. Adjust salt and pepper.
5. Pour the mixture into a baking dish and spread the mash carefully on top; make lines with a fork so they brown nicely.
6. Bake 20–25 minutes until the surface turns golden. Let it rest 5 minutes and serve hot.

Time: 25 minutes preparation, 25 minutes baking. Servings: 4–6.