We love to make a shepherd's pie when we're looking for a comforting and easy dinner option and this recipe ticks all the boxes. It's super quick (it only takes 15 minutes of prep) as it uses up leftover lamb, making it the perfect post-Easter or Sunday lunch recipe to try.
Why not try mashing up your leftover roast potatoes from your Sunday lunch for a twist too? Serve with an all-rounder red wine, like a glass of pinot noir and enjoy with friends or family for a weekend dinner.
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Yields:
6
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
502
Ingredients
1 Tbsp. vegetable oil
1 onion, finely chopped
2 large carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 Tbsp. tomato purée
2 tsp. Worcestershire sauce
100 ml red wine
1 Tbsp. dried mixed herbs
2 Tbsp. plain flour
300 ml hot beef stock
500 g cooked lamb, roughly shredded or chopped
For the mash
750 g floury potatoes, we used Maris Piper, peeled and cut into even chunks
3 Tbsp. milk
20 g butter
75 g Cheddar, grated
Directions
Step 1Heat oil in a medium pan over medium heat, add onion, carrots and celery and cook until softened, about 15min. Stir in the tomato purée, Worcestershire sauce and some seasoning. Add the wine and bubble to reduce by half.
Step 2Meanwhile, in a separate pan, make the mash. Cover potatoes with cold water and bring to the boil over high heat. Reduce heat and simmer for 15-20min, or until the potatoes are very tender. Drain and leave to steam dry and cool for 5min.
Step 3 Meanwhile, stir the mixed herbs and flour into the vegetables and cook for 2min. Gradually add the stock, stirring continuously. Add the lamb and stir to coat. Preheat oven to 200°C (180°C fan) mark 6.
Step 4Return potatoes to the empty pan and mash until smooth. Beat in the milk, butter, most of the Cheddar (reserving some for topping) and plenty of seasoning.
Step 5Transfer lamb mixture to a 2 litre ovenproof serving dish, top with the mash and sprinkle over the remaining Cheddar. Cook in the oven for 40min, or until golden and piping hot. Serve.
GH TIPS:
This type of recipe is perfect for hiding more veg in (especially good for fussy little eaters) - think frozen peas, and sweetcorn kernels - or mix through frozen spinach blocks at the end before popping in the oven for added nutritional balance.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
