Simple shepherd's pie

This is a nice easy shepherds pie recipe - see below for more complex versions.

Simple shepherd's pie

Servings:	Serves 4
Calories per serving:	839
Ready in:	1 hour 25 minutes
Prep. time:	10 minutes
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Really simple 4/5 How easy is this? Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50g butter
• 1 medium onion, finely diced
• Garlic to taste, crushed (I used 1 bulb)
• A twist or two of freshly ground nutmeg
• 1 large bay leaf
• 450g minced lamb or mutton
• 20 g flour
• 280 ml hot meat stock
• 140 ml milk
• Seasoning
• 3/4 cup of garden peas
• 2 carrots, peeled and sliced
• 1.5 kg potatoes, peeled
• Butter, to taste

Method

1. Melt the butter over a medium heat and add the onion.
2. Allow to stew until soft (about 10 minutes).
3. Reduce heat to low and add the garlic .
4. Fry for a further 5 minutes, or until the garlic is slightly golden. Stir from time to time.
5. Remove from heat and increase the heat level to medium-high.
6. Stir in the nutmeg and bay leaf.
7. Return to the heat and add the lamb.
8. Allow to stew for a maximum of 10 minutes.
9. Slowly stir in the flour, and add the meat stock and the milk.
10. Season to taste and add the peas and carrots.
11. Simmer for a further 10 minutes and pour into a greased baking dish.
12. Allow to go cold.
13. In the meantime, boil the potatoes for about 20 minutes.
14. Drain and mash with butter and seasoning.
15. Rice, if desired.
16. Once the lamb is cool, preheat the oven to 180° C (350° F - gas 4).
17. Spread the potatoes over the top and add a few knobs of butter if you like.
18. Bake for 20 minutes until the top is golden-brown.

Serving suggestions

Serve with gravy.

Variations

Add some strong grated cheese to the top of the potato.

See also

• Other shepherds' pie recipes

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