🇬🇧 United KingdomCatalog recipe
Rosemary-scented ground lamb simmered rich with carrots and onion, capped by a thick layer of buttery mash browned crisp under the broiler.
For 6 servings.
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Brown the lamb in a dry pan over high heat, breaking it up as it cooks; drain off excess fat.
Add the onion, carrot and garlic; soften 8 minutes.
Stir in the tomato paste and cook 1 minute, then add the Worcestershire sauce, rosemary and stock; simmer until thick and the carrots are tender.
💡 It should hold its shape on a spoon — too wet and the mash will slide right off it.
Meanwhile, boil the potatoes until tender, then mash with the butter and hot milk.
Stir the peas into the lamb filling and spread it in a baking dish.
Spoon the mash over the top and rough up the surface with a fork.
Bake at 200°C/400°F until the top is browned and the filling bubbles at the edges.
Emerged in 19th-century Britain as a way to stretch leftover roast lamb into a second meal; 'shepherd's' specifically denotes lamb, while the beef version is properly called cottage pie. It remains a Sunday-into-Monday staple in home kitchens across the country.
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