Classic shepherd’s pie
- Published: 27 Dec 24
- Updated: 26 May 25
Shepherd’s pie is one of the old-school British classics. This foolproof recipe lets the ingredients do the talking; the flavour of the lamb mince takes centre stage, while the potatoes bring buttery goodness and the peas add pops of sweetness.
“The recipe has evolved – I doubt many 18th-century shepherds were overladen with wine, Worcestershire sauce and garlic – but it has remained true to its roots for a reason,” says recipe developer Emily Gussin. “I can’t think of anything more comforting to tuck into on a chilly January evening, and introducing other bold ingredients would ruin its familiar, nostalgic flavour profile.”
“Maris piper potatoes are the traditional go-to for mash, but if you can get russet or yukon gold instead, they amp up the silkiness (as does a generous knob of butter),” says Emily. “Piping the mash on top in little blobs instead of the classic fork-scraping method creates lines of proud potato domes.”
“When it comes to the lamb beneath, red wine, Worcestershire sauce and tomato purée bring sweetness and umami without overpowering the meat. Carrots and peas within the dish – rather than served on the side – prevent the mince becoming too one-dimensional, while ensuring your lamb mince is at least 20% fat will guarantee the best flavour.”
Fancy a shepherd’s pie with a modern twist? Try Pollyanna Coupland’s spiced shepherd’s pie with feta and tahini mash.
-
Serves 4-6 -
Prep time 25 min. Cook time 1 hour 10 min
Before you start
Make ahead You can make the pie (but not bake it) up to 3 days in advance, keeping it covered in the fridge. Add an extra 5-10 minutes if you’re baking it straight from the fridge.
Be a better cook If you don’t want to add any wine to the dish, you can add an extra 100ml stock (and maybe a splash of red wine vinegar). While piping the mash on the pie looks great, it’s not strictly necessary. As well as the fork ruffling approach, bigger mounds using an ice cream scoop look effective and don’t disturb the layer beneath too much.
Nutrition
- Calories
- 540kcals
- Fat
- 27g (14g saturated)
- Protein
- 25g
- Carbohydrates
- 40g (11g sugars)
- Fibre
- 6.7g
- Salt
- 0.8g