Classic Shepherd's Pie - delicious ground lamb and vegetables in a gravy sauce topped with golden, creamy mashed potatoes. Pure comfort food for the whole family to enjoy.
Did you know that Shepherd's Pie is traditionally made with lamb - hence the shepherd's part name of the dish. Many however make it instead with ground beef which is actually Cottage Pie rather than Shepherd's Pie.
There really is no right or wrong though to this dish, use lamb, beef or even chunks of meat if you prefer, as whichever you use or choose to call it, it's definitely a meal that the whole family can enjoy.
Ground lamb is my favourite to use in Shepherd's Pie, which for those who like fat free meals, probably will avoid, as you will never find fat free ground lamb unless you are grinding a very lean cut of lamb yourself. But really you don't need to avoid it altogether as it can still be relatively low fat for a serving if you use a smaller amount and pack it with heaps of vegetables. It means you still get the traditional lamb taste of Shepherd's Pie.
The delicious golden mashed potato topping is the star to this Shepherd's Pie, and it's really easy to get the potatoes this way without adding additional calories. Usually to get a delicious and creamy mashed potato topping, heaps of butter and cream or milk are needed. But if you follow my tips by choosing the right sort of potato and using my method to make the amazing mashed potato topping, you seriously will not be disappointed.
How can I add a ⅓ vegetables to this Shepherd's Pie?
There are some vegetables in the filling that will count towards your ⅓ vegetables, but serve along some greens of choice to increase them even further. Broccoli, cauliflower, or sauteed shredded brussels are a perfect side dish to this.
What kitchen items do I need to make this Shepherd's Pie?
- Non Stick Frying Pan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Blender or Immersion Stick Blender
- Oven Proof Dish
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- 400g/14oz Lean Ground Lamb (Mince)
- 150g/5.5oz carrots, finely chopped
- 1 large onion, finely chopped
- 2 cloves of garlic, crushed
- 1kg/2.25lb of yukon gold potatoes (or similar potato good for mashing), peeled and quarted
- chicken stock to cover
- ½ cup of frozen peas
- ½ cup of frozen sweetcorn
- 2 cups (480ml) of lamb stock (beef or chicken stock will work just as well)
- 2 tablespoons of tomato paste
- splash of balsamic vinegar
- splash of Worcestershire sauce (optional)
- pinch of fresh thyme (or dried)
- pinch of fresh rosemary (or dried)
- salt and Pepper to season
- 2 eggs
- cooking oil spray
- fresh chopped parsley to decorate (optional)
- Set the oven to 200c or 400f (gas mark 6)
- Add the potatoes to a saucepan and just cover with chicken stock, bring to a boil, then allow to simmer (without lid) until stock is almost absorbed and potatoes and fork tender. Use the little bit of remaining stock that is in the pan along with the 2 eggs to mash the potatoes, until nice and smooth.
- Spray a frying pan with some cooking oil spray and add the lamb mince, onion, garlic and carrots and cook till meat is browned and vegetables softened.
- Add the thyme, rosemary, tomato paste, balsamic vinegar, Worcestershire sauce
- Add in the lamb stock and bring to the meat mixture to the boil and then reduce to a simmer until sauce thickens. Approx 15 mins
- Pour mince mixture into a oven proof dish (I used a square pyrex). Season with salt and pepper and add the frozen peas and sweetcorn.
- Top with the mash, and smooth over making line marks with a fork. Season over the top with a little salt and black pepper and spray with cooking oil spray (this helps the potatoes to go lovely and golden)
- Bake in oven for approx 30mins until the top is golden.
- Sprinkle with a little fresh chopped parsley.
- Serve with your choice of greens.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 4 Serving Size 1 serving
Amount Per Serving Calories 483Total Fat 16.5gSaturated Fat 8.8gCholesterol 158mgSodium 881mgCarbohydrates 57.8gFiber 9.1gSugar 8.6gProtein 26g