Name: English Shepherd's Pie (Lamb Ragu with Mashed Potato Topping)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 900 g lamb mince; 150 g onion, chopped; 200 g carrots, diced; 100 g celery stalks, diced; 3 cloves garlic, minced; 30 g tomato paste; 150 ml dry red wine (optional); 500 ml lamb or beef stock; 1 tbsp Worcestershire sauce; 1 tbsp fresh thyme, chopped; 1 tbsp fresh rosemary, chopped; 150 g frozen peas; 1.2 kg floury potatoes (e.g., Russet), peeled and diced; 80 g butter; 100 ml full-fat milk or cream; null to taste salt; null to taste freshly ground black pepper; 2 tbsp olive oil

Steps

Prepare Mashed Potatoes

Peel and dice the potatoes, then boil them in salted water until tender (about 15-20 minutes). Drain well, then add butter, milk/cream, salt, and pepper. Mash until creamy and set aside.

Brown the Lamb

Heat olive oil in a large oven-safe pan or Dutch oven over medium heat. Add the lamb mince and brown it, breaking it up with a spoon, for about 8-10 minutes. Remove the lamb and set aside, leaving any rendered fat in the pan.

Sauté Vegetables

Add the chopped onion, carrots, and celery to the pan and sauté until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another 1 minute, stirring constantly.

Simmer the Ragu

Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce and evaporate (about 2-3 minutes). Return the lamb to the pan, then add the stock and Worcestershire sauce. Stir in the thyme and rosemary. Bring to a simmer, then reduce heat and cook uncovered for 20-25 minutes, until the sauce has thickened. Stir in the frozen peas and season with salt and pepper to taste.

Assemble and Bake

Preheat your oven to 190°C (375°F). Pour the lamb ragu into an ovenproof dish (approx. 2-liter capacity). Spread the mashed potatoes evenly over the top, then rough up the surface with a fork. Bake for 25-30 minutes, or until the topping is golden brown and bubbling. Let it rest for 5-10 minutes before serving.

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