30 Minute Shepherd's Pie
This speedy shepherd's pie delivers classic comfort in under half an hour. It features a rich base of seasoned lamb mince cooked with onion, carrot, and peas in a Worcestershire-spiked gravy. The filling is topped with creamy, whipped potatoes, sprinkled with paprika, and finished under the broiler until golden. Garnished with fresh parsley, it's a complete, satisfying main course for four.
Ingredients
- 900g potatoes, such as russet, peeled and cubed
- 2 tablespoons sour cream or softened cream cheese
- 1 large egg yolk
- 120ml cream, for a lighter version substitute vegetable or chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 800g lamb mince
- 1 carrot, peeled and chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons plain flour
- 240ml beef stock or broth
- 2 teaspoons Worcestershire sauce
- 70g frozen peas, a couple of handfuls
- 1 teaspoon sweet paprika
- 2 tablespoons chopped fresh parsley leaves
Method
- Cook the peeled and cubed potatoes in salted boiling water for about 12 minutes until soft. Drain them and transfer to a mixing bowl. Mix the sour cream, egg yolk, and cream together, then fold this into the potatoes and mash them until nearly smooth.
- As the potatoes cook, place a large skillet on the heat. Pour in the oil, add the lamb mince, and season with salt and pepper. Crumble and brown the meat for 3 or 4 minutes. Remove excess fat if needed. Stir in the chopped carrot and onion and cook with the meat for 5 minutes, stirring often. In a separate small pan, melt the butter with the flour and cook for 2 minutes. Pour in the beef stock and Worcestershire sauce, whisking to combine. Let the gravy thicken for 1 minute before adding it to the meat mixture. Fold in the frozen peas.
- Turn your broiler to its high setting. Transfer the meat and vegetable mix into a small rectangular casserole dish. Spread the mashed potatoes evenly over the top. Dust the potatoes with paprika and place the dish 6 to 8 inches under the broiler until the topping is nicely browned. Finish by sprinkling with chopped parsley before serving.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryMain course
Cuisinebritish
AuthorFood Network UK
