Shepherd’s Pie

Name: Shepherd’s Pie
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 1 tablespoon good oil; 1x 400g (14 oz) tin chopped tomatoes; 25 g (1 oz) white Cheddar, grated; Salt and pepper; 3 tablespoons Worcestershire sauce; 200 ml (7 fl oz) beef or lamb stock (a good quality cube will work for this); 15 g (½ oz) butter; 150 g (5 oz) chestnut mushrooms, sliced; 2 tablespoons tomato purée; 2 garlic cloves, crushed; 400 g (14 oz) lamb mince; 3 carrots, chopped into 1cm (⅓in) dice; 1 onion, finely chopped; 500 g (1 lb 2 oz) potatoes, cut into chunks

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Shepherd’s pie has loads of regional variations around the UK. This is how I make it for my family; it is a complete meal for us, and it is one of those dishes that I place onto the middle of the table and everyone helps themselves. Some sources suggest that the shepherd’s pie originated in Scotland, but in a slightly different form, as it was topped with pastry, hence the name ‘pie’. It wasn’t until the recipe reached the shores of Ireland that it got its potato topping.