Shepherd's pie recipe
by Mary Berry | 1 comment | Print recipeTweet
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The most comforting dish of all - a Mary Berry shepherd's pie, flavoured with Worcestershire sauce, garlic, onions and beef stock.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 45 mins
- Serves 6 people
- 750 g (26.5oz) minced lamb
- 125 g (4.4oz) mushrooms, sliced
- 2 carrots, diced
- 1 large onion, chopped
- 1 garlic clove, crushed
- 30 g (1.1oz) plain flour
- 150 ml (5.3fl oz) beef stock
- 2 tbsp Worcestershire sauce
- 1 pinch salt and black pepper
- 750 g (26.5oz) potatoes
- 4 tbsp hot milk
- 30 g (1.1oz) butter
- Put the minced lamb into a large frying pan and heat gently until the fat runs. Increase the heat and cook, turning and mashing the meat, until it browns. Using a slotted spoon, lift the lamb out of the pan and spoon off the excess fat.
- Add the mushrooms, carrots, onion, and garlic to the pan. Cook gently, stirring occasionally, for a few minutes until just beginning to soften.
- Return the lamb to the frying pan. Sprinkle in the flour and cook, stirring, for about 1 minute.
- Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes.
- Meanwhile, cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper.
- Taste the lamb mixture for seasoning and turn into an ovenproof dish, then spread the potato on top. With a fork, score the potato in a decorative pattern. Cook in a preheated oven at 200°C (180°C fan, Gas 6) for about 20 minutes until the topping is golden and the meat mixture bubbling.
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