Baa Hill shepherd’s pie

Shepherd’s pie

This shepherd’s pie is simple to make and packed with a variety of vegetables – the ultimate comfort food to serve to guests and family alike.

Preparation: 15 mins

Cooking: around 50 mins 

Serves: 6

Difficulty: easy

Download recipe

Baa Hill shepherd’s pie

Ingredients

  • 750g potatoes, peeled and cut into 1-inch chunks
  • 150g butternut squash, peeled and cut into 1-inch chunks
  • 100g celeriac, peeled and cut into 1-inch chunks
  • 1 tbsp vegetable oil
  • 2 large onions, chopped
  • 3 garlic cloves, finely chopped
  • 750g lamb mince
  • 75ml Worcestershire sauce
  • 400g tin chopped tomatoes
  • 1 large carrot, diced
  • 150g frozen garden peas
  • 2 dried bay leaves
  • ¼ tsp dried thyme
  • 50ml cream
  • 100g cheddar, grated
  • Salt, nutmeg and pepper

Recipe

  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Place the potatoes, butternut squash and celeriac in a medium-sized pot, cover with cold water and add a sprinkling of salt.
  3. Bring to the boil, then reduce to a simmer, and cook until tender (about 15 minutes).
  4. Meanwhile, heat the oil in a large saucepan or flameproof casserole dish and fry the chopped onion and garlic for about 2–3 minutes.
  5. Add the lamb mince and fry for about 5–8 minutes until brown, stirring the meat regularly and breaking it up with a wooden spoon.
  6. Reduce the heat, add the Worcestershire sauce, tinned tomatoes, carrot, peas, bay leaves and thyme, then stir and simmer while you’ll prepare the mash.
  7. Drain the water from the potatoes, butternut squash and celeriac.
  8. Put the pan back on over a low heat and steam off the excess moisture.
  9. Then add the cream and crush the vegetables with a potato masher until smooth.
  10. Stir in the cheddar, and season the mash with salt, nutmeg and pepper to taste.
  11. Season the lamb with salt and pepper and – if necessary – transfer the meat mixture to a casserole dish.
  12. Now cover the meat with the mash, creating an even top layer, and bake the dish in the oven until browned and bubbling (about 30 minutes).

 

Serve with steamed broccoli and remember to tell your guests to remove any bay leaves they find.

 

 

Fancy a beef pie instead? Take a look at our steak & mushroom pie recipe!