Shepherd's Pie

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This classic Shepherd's pie is the ultimate high-protein comfort food, perfect for warming up a chilly evening. The recipe features a rich, savoury base of minced lamb simmered with carrots, peas and fresh herbs, all topped with a generous layer of smooth, buttery mashed potato. Using fresh rosemary and parsley adds a wonderful depth of flavour that perfectly complements the succulent lamb, making it a firm favourite for traditional British home cooking.

Ideal for a nutritious mid-week family meal, this dish is both satisfying and simple to prepare. The crosshatched potato topping creates delicious crispy peaks in the oven, providing a lovely textural contrast to the tender meat filling. Serve this wholesome pie with a side of steamed seasonal greens or braised red cabbage for a balanced, heart-healthy dinner that everyone will enjoy.

Ingredients for Shepherd's Pie

1 matsked vegetabilisk olja
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
450g lamb mince (or substitute half with another mince)
240ml beef or chicken broth
1 matsked tomatpuré
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
900g russet potatoes, peeled and cut into chunks
6 matskedar osaltat smör
120ml milk (any fat content)
Kosher salt to taste

How to make Shepherd's Pie

Preheat oven to 191°C.
In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
Pour the mixture into a 1 1/2-quart baking dish; set aside.
Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
Mash the potatoes with the butter, milk, and salt.
Spread them over the meat mixture, then crosshatch the top with a fork.
Bake until golden, 30 to 35 minutes.

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