🥧 Shepherd's pie

Name: Shepherd's pie
Total time: 75 min
Yield: 4
Cuisine: United Kingdom · Britain and Ireland
Ingredients: 600 g minced lamb; 1 onion, chopped; 2 carrots, diced; 150 g frozen peas; 1 tbsp tomato paste, 300 ml water, thyme, salt and pepper; 1 kg floury potatoes; 30 g butter

Origin: United Kingdom · Britain and Ireland

665kcal

per serving · 350 g

190kcal

per 100 g

35 gProtein10 g / 100 g

32 gFat9 g / 100 g

46 gCarbs13 g / 100 g

Shepherd's pie is a baked dish of minced lamb cooked with onion, carrot and peas, topped with a thick layer of buttery mashed potato. In the oven the topping turns golden and crisp at the ridges while the filling stays savoury and soft underneath. It is a classic family dinner, served hot straight from the dish.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: ground lamb

Not veganbecause of: ground lamb, butter

Contains dairybecause of: butter

Not keto13 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

ground lambcarrotpeasonionpotatobutter

Recipe

4 servings75 min

Ingredients

600 g minced lamb
1 onion, chopped
2 carrots, diced
150 g frozen peas
1 tbsp tomato paste, 300 ml water, thyme, salt and pepper
1 kg floury potatoes
30 g butter

Method

Boil the potatoes in salted water until soft, drain and mash with the butter and a little cooking water.
Brown the lamb in a dry pan, drain off the fat, then add the onion and carrot and cook for 5 minutes.
Add the tomato paste, thyme and water and simmer for 20 minutes; stir in the peas.
Spoon the filling into a baking dish, cover with mash and rough up the top with a fork.
Bake at 200 °C for 25 minutes until golden.

How to make it lighter

Drain the fat from the lamb after browning.
Use half the butter in the mash and loosen it with potato cooking water instead.
Bulk up the filling with more carrot and peas and serve with green vegetables.

History

Pies of minced meat topped with potato appeared in Britain and Ireland in the late 18th and 19th centuries as a way to use leftover roast meat. The name shepherd's pie is generally used for the lamb version, while the beef version is called cottage pie. Today it is a staple of British home cooking and pub menus.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →