UK
Shepherd's Pie
Classic British lamb pie with fluffy mashed potato topping.
~110 mintotal~831 kcalper serving~41g protein~61g carbs~48g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 6.
Ingredients
- 2 tbsp olive oil
- 1kg lamb mince
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 150g peas
- 2 tbsp tomato purée
- 2 tbsp flour
- 500ml lamb or beef stock
- 2 tsp fresh rosemary
- 1 tsp Worcestershire sauce
- Salt & pepper
- 1.5kg potatoes
- 50g butter
- 100ml milk
- 50g grated cheddar
Cooking Steps
Brown lamb in hot oil. Drain excess fat if needed
Add onion, carrots, garlic. Cook 8-10 minutes
Stir in tomato purée and flour. Cook 1 minute
Add stock, rosemary, Worcestershire sauce. Simmer 25-30 minutes
Stir in peas at the end
Mash potatoes with butter, milk, seasoning, and cheese
Top lamb with mash, rough up with fork
Bake at 200°C for 25-30 minutes until golden
Optional Enhancements
- Add ½ cup red lentils for extra body
- Top mash with a parmesan-herb crust
- Add chopped mushrooms for richness
- Vegetarian: replace lamb with green lentils + mushrooms
Plant & Growing Tips
- Potatoes: Plant chitted seed potatoes after frost
- Peas: Sow early in shallow trenches. Provide pea sticks
- Rosemary: Hardy perennial in poor, well-drained soil
Natural Pest Control
- Peas: grow marigolds nearby to deter aphids
- Carrots: use ultra-fine netting against carrot fly
- Rosemary: naturally resists pests
Harvest
- Potatoes: Wait until foliage yellows
- Peas: Pick when pods are plump
- Rosemary: Pick sprigs year-round
Storing & Freezing
Keeps 4 days in the fridge. Freezes 3 months (assemble but don't bake). Reheat from frozen at 180°C for 1 hour.
