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Mary Berry Shepherd’s Pie with Crushed Potatoes

Mary Berry Shepherd's Pie with Crushed Potatoes - recipe card
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A classic British comfort dish featuring a rich, savory lamb filling with carrots, peas, and a hint of Worcestershire, topped with rustic crushed potatoes mixed with sharp cheddar and butter. The result is a perfectly balanced pie with a golden, slightly textured crust and deeply flavorful interior.

Ingredients

Scale
  • For the Filling:
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 cloves garlic, minced
  • 1.5 lb ground lamb (85/15 lean-to-fat ratio)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup low-sodium beef stock
  • 1 cup frozen peas
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup all-purpose flour
  • For the Crushed Potato Topping:
  • 2 lb Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 4 tbsp unsalted butter, softened
  • 1/2 cup whole milk, warmed
  • 3 oz sharp white cheddar cheese, grated (about 3/4 cup packed)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • For Finishing:
  • 1 tbsp unsalted butter, melted

Instructions

  1. Place the peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-18 minutes, or until the potatoes are completely tender when pierced with a fork. Drain thoroughly in a colander and return to the warm pot to let excess steam evaporate for 2 minutes; this prevents a watery mash.
  2. While the potatoes cook, start the filling. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and carrot. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onions are translucent but not browned. Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Increase the heat to medium-high and add the ground lamb to the skillet, breaking it up with a wooden spoon. Cook for 6-8 minutes, continuing to break up any large clumps, until the lamb is fully browned and no pink remains. Spoon off and discard about 2 tablespoons of excess fat if the mixture seems overly greasy.
  4. Sprinkle the 1/4 cup of flour evenly over the cooked lamb and vegetable mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste; the mixture will look pasty. This step creates the roux that will thicken the filling.
  5. Add the tomato paste and Worcestershire sauce to the skillet, stirring to coat the meat. Gradually pour in the beef stock while stirring continuously to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low. Stir in the frozen peas, rosemary, thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Let the filling simmer gently, uncovered, for 10-12 minutes until it has thickened to a cohesive, gravy-like consistency. Taste and adjust seasoning if needed. Remove from heat and set aside.
  6. Preheat your oven to 400°F / 200°C. To the pot with the drained potatoes, add the softened butter, warm milk, grated cheddar, 1 tsp salt, and 1/2 tsp pepper. Use a potato masher to crush the potatoes until they are broken down but still retain some texture and small lumps. Avoid over-mashing into a smooth puree; the crushed texture provides a better, rustic top layer.
  7. Transfer the lamb filling to a 9×13 inch or similar 3-quart baking dish, spreading it into an even layer. Spoon the crushed potatoes over the top in dollops, then gently spread them to cover the filling completely. Use the back of a fork to create shallow ridges across the potato surface; this increases surface area for browning.
  8. Brush the top of the potatoes lightly with the melted butter. Place the baking dish on a rimmed baking sheet to catch any potential bubble-overs. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling vigorously around the edges and the potato topping is golden brown with crisp peaks. For extra browning, broil for the final 1-2 minutes, watching carefully to prevent burning.
  9. Remove the shepherd’s pie from the oven and let it rest on a wire rack for 10-15 minutes before serving. This resting period allows the filling to set slightly, making it easier to portion cleanly and ensuring it’s not scalding hot.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 3 days. Freezing: Assemble the pie in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. Reheating: Cover with foil and reheat in a 350°F / 175°C oven for 20-25 minutes until heated through. For individual portions, microwave on high for 2-3 minutes.

Nutrition

Keywords: Mary Berry shepherd's pie, shepherd's pie recipe, British comfort food, lamb and potato pie, crushed potato topping, classic shepherd's pie, weeknight dinner, family meal, savory pie, ground lamb recipe, cottage pie, one-dish meal

Find it online: https://britishrecipes.uk/mary-berry-shepherds-pie-with-crushed-potatoes/