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Rich gravy meat with fluffy potato topping

Shepherd’s pie with fluffy mashed potato top.

  • Author: Jess Pryles



1 onion, chopped

1 celery stalk, chopped

2 lb ground lamb

23 tablespoons tomato paste

1 cup beef stock

2 tablespoons Worcestershire sauce

1/2 cup red wine (optional)

1 teaspoon thyme

1 teaspoon garlic powder

2 cups frozen peas & carrots

6 large potatoes (suitable for mashing), cubed

2 tablespoon butter

1/4 cup milk


  1. In a large, heavy bottom pan (I use an enameled cast iron pot), brown the onions and celery in a little olive oil.
  2. Add in the meat and brown. If you want to build a better depth of flavour, do this in batches so that you don’t overcrowd the pan, otherwise the meat will boil.
  3. Once brown, add in tomato paste, thyme, garlic, Worcestershire, peas & carrots and red wine, stir to combine.
  4. Add in the beef stock – the mix should be quite liquid at this stage. Turn burner to low and allow to reduce until the mixture thickens, about 15-20 mins.
  5. While the meat is simmering, boil the potatoes until tender. Once cooked, mash in a bowl with butter and milk, and whip with a wooden spoon until a soft, fluffy consistency. For SUPER smooth potatoes, pass the boiled taters through a ricer instead of mashing.
  6. Preheat oven to 375f (190c).
  7. Spoon meat mix into a casserole or baking dish. Top with the mashed potatoes, making sure to spread them to the edges and get a good seal. Take a fork and make a patten on top of the potato to encourage delicious, crispy bits.
  8. Place in oven 25-30 mins, or until top is golden brown.


To make a Shepherd’s Pie, use ground lamb. To turn this into a Cottage Pie, use ground beef.