United Kingdom
Shepherd’s pie with minced lamb
Minced lamb and onion in gravy under a browned mashed-potato crust.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
United Kingdom
Minced lamb and onion in gravy under a browned mashed-potato crust.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
Saucepan · Frying pan · Potato masher · Shallow ovenproof dish · Oven · Food thermometer
4 clear steps
Heat the oven to 220°C, the hot-oven setting in the Wikibooks temperature table. Brown the lamb in a frying pan, using optional lard if needed. Finely chop onion and soften separately in a little butter.
Mix onion into lamb with herbs and pepper. Stir in flour and cook 3–4 minutes. Add the measured 300 ml stock and simmer about 30 minutes; the minced lamb must reach 71°C. Reduce until the gravy is level with the meat rather than watery.
Meanwhile peel and cut the potatoes, boil in water for about 20 minutes until tender and drain thoroughly. Mash with butter, seasoning and milk added gradually until soft enough to spread, not liquid.
Put the hot lamb filling in a shallow ovenproof dish. Cover with mash, brush with melted butter and roughen with a fork. Bake initially 30–50 minutes until the top is golden and the casserole is at least 74°C throughout. Serve four portions.
Recipes from the same place, or built on the same ingredients.
