Description
This ultimate Shepherd’s pie recipe offers a comforting, hearty twist on the classic with lean minced lamb, nutrient-packed lentils, and a creamy mashed potato and sweet potato topping. Slow-simmered for rich flavor and finished with a golden baked crust, it makes a perfect family meal that’s both wholesome and satisfying.
Ingredients
Scale
Filling Ingredients
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 3–4 thyme sprigs
- 2 carrots, diced (300g / 11oz total weight)
- 250g lean minced lamb (10% fat)
- 1 tbsp plain flour
- 1 tsp vegetable bouillon powder, made up to 350ml / 12fl oz stock with boiling water
- 227g can chopped tomatoes
- 1 tbsp tomato purée
- 400g can green lentils with no added salt, drained
- 1 tsp Worcestershire sauce
Topping Ingredients
- 650g Maris Piper or King Edward potatoes, roughly chopped
- 250g sweet potatoes, roughly chopped
- 2 tbsp half-fat crème fraîche
- 1 tbsp semi-skimmed milk
Instructions
- Prepare the filling: Heat 1 tbsp of rapeseed oil in a large, deep sauté pan or saucepan over medium heat. Add the chopped onion and 3-4 thyme sprigs, frying for 2-3 minutes until softened and fragrant. Add the diced carrots and continue to fry for 5-8 minutes, stirring occasionally, until the vegetables start to brown.
- Cook the lamb: Add the 250g lean minced lamb to the pan. Stir well to break down the meat and cook for 1-2 minutes until no longer pink. Sprinkle in 1 tbsp plain flour and stir thoroughly, scraping the bottom of the pan to prevent sticking, cooking for another 1-2 minutes to eliminate raw flour taste.
- Add liquids and simmer: Pour in 350ml vegetable stock made from 1 tsp vegetable bouillon powder dissolved in boiling water. Stir well to thicken the mixture. Mix in 227g canned chopped tomatoes, 1 tbsp tomato purée, drained 400g canned green lentils, and 1 tsp Worcestershire sauce. Season with freshly ground pepper to taste.
- Simmer the filling: Reduce the heat to low, cover the pan, and let the filling simmer gently for 45 minutes. Stir occasionally to prevent sticking and allow the flavors to meld and the sauce to thicken.
- Prepare the topping: While the filling simmers, place both types of potatoes (650g Maris Piper or King Edward and 250g sweet potatoes) into a large pan of boiling water. Return to the boil and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
- Mash the potatoes: Drain the potatoes well in a colander and return them to the pan. Using a masher or briefly with an electric hand mixer, mash the potatoes until smooth. Beat in 2 tbsp half-fat crème fraîche and 1 tbsp semi-skimmed milk using a wooden spoon until the topping is light and fluffy.
- Assemble the pie: Preheat your oven to 200°C (180°C fan/gas mark 6). Spoon the cooked lamb and vegetable filling into a 1.5 litre pie dish, removing and discarding the thyme sprigs. Spread the mashed potato topping evenly over the filling using a knife to smooth it out.
- Create a pattern: Use a fork to make a ridged pattern on top of the mashed potatoes, which will add texture and help crisp the topping.
- Bake the pie: Place the pie dish on a baking sheet and bake in the preheated oven for 20-25 minutes until piping hot and the filling bubbles around the edges. If the mash topping is not browned to your liking, place the pie under the grill for 5 additional minutes until golden and slightly crisp.
Notes
- You can substitute the lean minced lamb with beef or a vegetarian mince for variation.
- For a dairy-free version, replace crème fraîche and milk with plant-based sour cream and milk alternatives.
- Be sure to drain the canned lentils thoroughly to avoid excess moisture in the filling.
- Maris Piper or King Edward potatoes are preferred for their fluffy texture, but you may use any starchy potato suitable for mashing.
- Adjust Worcestershire sauce quantity to taste or omit if you want to keep the recipe strictly vegetarian by using a vegetarian Worcestershire alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Shepherd’s pie, lamb recipe, comforting dinner, classic British dish, lentil shepherd’s pie, mashed potatoes topping
