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Mary Berry Shepherd's Pie

Mary Berry Shepherd's Pie

Mary Berry's shepherd's pie has a deeply flavoured lamb filling topped with creamy, golden mashed potato.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 485
Ingredients Method Notes

Ingredients
  

  • Lamb Filling:
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 carrots peeled and finely diced
  • 2 celery sticks finely diced
  • 2 garlic cloves crushed
  • 500 g lamb mince
  • 2 tbsp plain flour
  • 2 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves
  • 2 bay leaves
  • 300 ml beef or lamb stock
  • 1 tbsp redcurrant jelly optional
  • Salt and freshly ground black pepper
  • Mashed Potato Topping:
  • 1.2 kg floury potatoes peeled and chunked
  • 75 g unsalted butter
  • 100 ml whole milk warmed
  • 1 large egg yolk
  • 50 g mature cheddar grated (optional)
  • Salt pepper, and nutmeg to taste

Method
 

  1. Heat oil in a large pan. Cook onion, carrots, and celery for 8–10 minutes until softened. Add garlic and cook 1 minute.
  2. Add lamb mince and brown thoroughly for 6–8 minutes, breaking up with a spoon.
  3. Sprinkle over flour and stir for 1 minute. Stir in tomato purée, Worcestershire sauce, thyme, and bay leaves. Gradually add stock, stirring until smooth.
  4. Simmer covered on low heat for 45 minutes to 1 hour, stirring occasionally, until thick and glossy. Stir in redcurrant jelly if using. Season. Remove bay leaves.
  5. Boil potatoes in salted water for 15–20 minutes until tender. Drain and dry over low heat briefly. Mash thoroughly. Beat in butter, warm milk, and egg yolk until smooth and creamy. Season.
  6. Preheat oven to 200°C / 180°C fan / Gas 6. Spoon filling into a 2 litre ovenproof dish. Top with mashed potato, sealing edges. Fork ridges across the surface. Scatter cheddar if using.
  7. Bake for 25–30 minutes until golden and bubbling. Rest 5 minutes before serving.

Notes

Brown the lamb properly in batches if needed — this builds the foundation of flavour.
Simmer the filling for the full hour if possible — it transforms the depth of flavour.
Dry potatoes over low heat after draining for a creamier, less watery mash.
The egg yolk in the mash gives a beautiful golden, crisping top.
Can be assembled up to 24 hours ahead and baked when needed.
Stores in the fridge for up to 3 days or freezes for up to 3 months.
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