Introduction
What to expect
A hearty British casserole of seasoned ground lamb crowned with creamy mashed potatoes.
The story
Behind the recipe
Shepherd's pie, originally called cottage pie, emerged in Britain during the late 18th century. The term "cottage pie" was first recorded in 1791, while "shepherd's pie" appeared later in the 19th century. Traditionally, shepherd's pie is made with minced lamb or mutton, distinguishing it from cottage pie, which uses beef. The recipe reflects a practical use of leftover meats, especially before refrigeration. A similar French dish, hachis Parmentier, was named after Antoine-Augustin Parmentier, who promoted potatoes in the late 18th century.
Method
Instructions
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1
Peel and boil potatoes until tender, then mash with butter, milk, and salt.
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2
Brown the ground lamb in a skillet, breaking it into small pieces.
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3
Add onion and carrots, cooking until softened.
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4
Stir in tomato paste, Worcestershire sauce, stock, and peas.
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5
Simmer the filling for 10 minutes until slightly thickened.
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6
Transfer filling to a baking dish and spread mashed potatoes evenly on top.
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7
Rake the surface with a fork to create crispy ridges.
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8
Bake at 200C for 25 minutes until the top is golden brown.
Adaptations