Traditional Shepherd's Pie

A base of minced lamb seared to a deep brown, bound in a rich gravy that coats the meat. Topped with smooth mashed potatoes that form a golden, crispy crust under the broiler.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 767
• Protein: 40 g
• Carbs: 57 g
• Fat: 42 g

Ingredients

• 600 g Ground lamb ( fresh )
• 1 kg Potato ( peeled )
• 1 piece Onion ( finely chopped )
• 2 piece Carrot ( finely diced )
• 2 piece Garlic ( minced )
• 150 g Green peas ( fresh or frozen )
• 50 g Minimum butter sweet
• 100 ml Whole milk ( warm )
• 1 tbsp Wheat flour
• 2 pinch Thyme ( leaves only )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Worcestershire sauce
• 1 tbsp Tomato paste
• 250 ml Beef stock ( prepared hot )

Instructions

1. Cooking the potatoes

   Place peeled potatoes in cold salted water. Bring to a boil and cook until tender. Drain and let the steam escape to dry the potatoes.

2. Browning the meat

   In a hot pan, brown the ground lamb. The meat should sear, not boil in its juices. Once well browned, remove excess fat if necessary.

3. Aromatic base

   Add the diced onion, garlic, and carrots. Sauté until the vegetables soften. Stir in the peas and thyme.

4. Thickening and deglazing

   Add the tomato paste and Worcestershire sauce. Sprinkle the meat with flour. Stir for 2 minutes, then pour in the beef broth. The sauce should thicken and become glossy, coating the meat perfectly.

5. Preparing the mash

   Mash the potatoes. Mix in the butter and warm milk until smooth but firm. Season generously.

6. Assembly and browning

   Spread the meat in a baking dish. Cover with the mashed potatoes. Use a fork to create ridges on the surface. Bake at 200°C until the peaks are crispy and golden.

Chef's tips

• Use a fork to score the surface of the mash: these ridges will catch the heat and become extra crispy.
• Let the dish rest for 10 minutes before serving so the sauce sets slightly and doesn't run everywhere.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness of the mash.