Mary Berry Shepherd’s Pie is a traditional British dish made with minced lamb cooked in a thick, savoury gravy with onions and vegetables, then topped with mashed potatoes and baked until lightly golden. Unlike cottage pie, which uses beef, shepherd’s pie always uses lamb. The balance of rich filling and smooth mash is what gives this dish its timeless appeal.
500g minced lamb
1 tablespoon olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 tablespoons plain flour
300ml lamb stock
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves or dried thyme
Salt and black pepper, to taste
900g potatoes, peeled and cut into chunks
50g butter
100ml warm milk
Salt and black pepper, to taste
Optional: A little grated cheddar for the topping
Cook the potatoes – Boil the potatoes in salted water for 15–18 minutes until tender, then drain well.
Mash until smooth – Mash with butter, warm milk, salt, and pepper until creamy. Set aside.
Brown the lamb – Heat oil in a pan and cook the minced lamb until browned, breaking it up as it cooks.
Add vegetables – Stir in onion and carrots and cook until softened.
Thicken the base – Sprinkle over flour and cook for one minute, stirring well.
Build the gravy – Add stock, tomato purée, Worcestershire sauce, thyme, salt, and pepper.
Simmer gently – Cook for 15–20 minutes until thick and rich.
Assemble the pie – Spoon the lamb mixture into a baking dish and spread evenly.
Top with mash – Add mashed potatoes, spreading gently and roughing up the surface with a fork.
Bake until golden – Bake at 200°C (400°F) for 25–30 minutes until lightly golden.
Rest before serving – Let the pie stand for 5–10 minutes before serving.
Find it online: https://maryberrycooks.co.uk/mary-berry-shepherds-pie/