Proper Lamb Shepherd's Pie with Cheddar-Chive Mash

⏱ 85 min · Serves 6

Slow-simmered minced lamb in a glossy rosemary gravy, hidden under a cloud of buttery cheddar mash with crisp forked ridges. This is the Sunday-night pie that empties the dish and starts arguments over the crunchy corners.

Per serving: 755 kcal · 36.0g protein · 48.0g carbs · 45.0g fat

Ingredients

• 1 kg floury potatoes (Maris Piper or Russet), peeled and cut into chunks
• 75 g butter
• 100 ml whole milk, warmed
• 75 g mature cheddar, grated
• 2 tbsp chopped chives
• 2 tbsp olive oil
• 750 g minced lamb
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 250 ml dry red wine (or extra stock)
• 400 ml lamb or beef stock
• 1 tbsp Worcestershire sauce
• 2 sprigs rosemary, leaves finely chopped
• 2 bay leaves
• 150 g frozen peas
• Salt and black pepper

Method

1. Heat 1 tbsp oil in a wide, deep pan over high heat. Brown the lamb in two batches, 5-6 minutes each, until deeply coloured. Remove with a slotted spoon, leaving the fat behind.
2. Add the remaining oil, then the onion, carrot and celery. Cook over medium heat for 8-10 minutes until softened and sweet. Stir in the garlic and rosemary for 1 minute.
3. Add the tomato purée and flour and cook, stirring, for 2 minutes so it loses its raw edge.
4. Pour in the wine and scrape the base of the pan clean; bubble hard for 3 minutes. Return the lamb with the stock, Worcestershire sauce and bay leaves. Season, then simmer uncovered for 30 minutes until thick and saucy, not soupy.
5. Meanwhile, boil the potatoes in well-salted water for 15-18 minutes until a knife slides through easily. Drain and steam-dry in the colander for 3 minutes.
6. Mash the potatoes until smooth, then beat in the butter, warm milk, cheddar and chives. Season generously.
7. Stir the peas into the meat, fish out the bay leaves, and tip into a 2-litre baking dish. Heat the oven to 200C/180C fan/400F.
8. Spoon the mash over in dollops, then spread to the edges to seal and rough up the surface with a fork.
9. Bake for 30-35 minutes until golden and bubbling at the sides. Rest 10 minutes before serving with buttered greens.