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Shepherd's Pie

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“Made from the left-overs of our lamb roast. This is how I would ususally make it. Note, cottage pie is the one made with ground beef. I like the lamb minced by hand, but feel free to use a processor, just watch it doesn't get to "pastey". I use beef gravy rather than the flour and stock I mention and that works really well.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 kg potato, peeled
  • 2 tablespoons butter
  • 14 cup milk
  • salt and pepper
  • 1 egg yolk
  • 2 tablespoons butter, extra
  • 1 onion, finely chopped
  • 2 tablespoons flour
  • 1 cup beef stock
  • salt and pepper
  • 1 teaspoon dried herbs
  • 1 medium carrot, diced pea-size,boiled or steamed until tender
  • 3 cups ground lamb, left-over roast is good
  • 12 cup peas

Directions

  1. Cook the potatoes in boiling water until tender.
  2. Drain and mash with the 2 tablespoons butter, milk, salt and pepper.
  3. Beat the egg yolk through.
  4. Set the mash aside.
  5. Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened.
  6. Add the flour and cook, stiring for 2 minutes.
  7. Add the beef stock and whisk until smooth.
  8. Season with salt and pepper and add the mixed dried herbs.
  9. Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish.
  10. Cover with the mash, roughing it up with a fork, to help brown the top.
  11. Bake in a moderate oven for about 45 minutes or until well heated through.

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