Meal Manager
Shepherd’s Pie

Shepherd’s Pie

A cozy British classic: savory lamb and veg in a rich gravy, topped with creamy mashed potatoes and baked until golden. Perfect for an easy, comforting dinner.
Serves: 4
Dinner
Meat
Prep: 20
Cook: 40
Comfort Food
Family Friendly
Oven-Baked
Cuisine: British
Skill level:
N/A
776 kcalCalories
60 gCarbs
50 gNet Carbs
32 gProteins
47 gFats
10 gFibers
  • Boil the potatoes in salted water until tender (about 15 minutes). Drain well and let steam off for a minute.
    Potato: 900 g
    Salt: 0.5 tsp
  • Mash the potatoes with butter and milk until smooth. Season to taste with salt and black pepper; set aside.
    Milk: 100 ml
    Black Pepper: 0.5 tsp
    Butter: 4 tbsp
    Salt: 0.5 tsp
  • Heat olive oil in a large pan. Soften onion, carrot, and celery for 5 minutes. Add garlic and cook 1 minute. Add lamb mince; cook until browned. Season with salt and pepper.
    Salt: 0.5 tsp
    Black Pepper: 0.5 tsp
    Celery: 1 stalk
    Olive Oil (EV): 1 tbsp
    Onion: 1 onion
    Carrot: 1 carrot
    Garlic: 2 cloves
    Lamb Mince: 500 g
  • Stir in flour and tomato paste; cook 1 minute. Add Worcestershire sauce, thyme, and beef stock. Simmer 10 minutes until thickened, then fold in peas.
    Beef Stock: 250 ml
    Frozen Peas: 1 cup
    Tomato Paste: 1 tbsp
    Thyme: 1 tsp
    Worcestershire Sauce: 1 tbsp
    Flour: 1 tbsp
  • Assemble in a baking dish: spread the lamb mixture, top with mashed potatoes, rough up the surface with a fork. Bake at 200°C/400°F for 20 minutes until bubbling and lightly browned. Rest 5 minutes before serving.
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