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Shepherd's Pie
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Shepherd's Pie

1 h 15 minServes 6Nutri-Score C€€
from @notorious_foodie27 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ground lambMeat700 g
  • potatoes (peeled and cut into chunks)Produce1 kg
  • onion (finely chopped)Produce1 piece
  • carrots (diced)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • tomato paste (tablespoons)Pantry2 pieces
  • Worcestershire saucePantry15 ml
  • beef stockPantry300 ml
  • frozen peasProduce150 g
  • butter (softened)Dairy60 g
  • milkDairy100 ml
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

432kcal

Carbs
35 g
Proteins
24 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Baking dish
  • Potato masher
  • Oven

step by step

Method

  1. Cook the potatoes

    • Place the potatoes in a saucepan, cover with salted water and bring to a boil.
    • Cook until tender and easily pierced with a knife.
    Step 1

  2. Brown the lamb

    • Heat the olive oil in a frying pan over medium-high heat.
    • Add the ground lamb and cook, breaking it up, until browned.
    Step 2

  3. Build the filling

    • Add the onion, carrots and garlic and cook until softened.
    • Stir in the tomato paste and cook briefly.
    • Pour in the Worcestershire sauce and beef stock, season with salt and pepper and simmer until thickened.
    • Stir in the frozen peas.
    Step 3

  4. Mash the potatoes

    • Drain the potatoes and return them to the pan.
    • Add the butter and milk and mash until smooth, then season.
    Step 4

  5. Assemble the pie

    • Spread the lamb filling in an even layer in a baking dish.
    • Spoon the mashed potato over the top and spread it evenly, roughing the surface with a fork.
    Step 5

  6. Bake

    • Bake until the top is golden and the filling bubbles at the edges.
    • Let rest briefly before serving.
    Step 6
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