Lamb Shepherds Pie Proper Comfort Food

Lamb shepherds pie; potato-topped minced lamb with hints of mint sauce baked until crispy and golden, my idea of comfort food heaven!

It is the perfect make-ahead dinner as you can put it all together up to 2 or 3 days in advance and refrigerate and throw it in the oven for half an hour before dinner.

The Classic Potato Topped Pie!

I'm a pluralist when it comes to food; if it tastes good, then it is good as far as I am concerned.

I do have one irrational foible, though, it must be lamb shepherds pie, no other meat will do!

If it is made with beef, then it is cottage pie... unless it's French, then it's Hachis Parmentier.

If it is vegetarian, then it is shepherdess pie, and if it is made with chicken or turkey, then it is a Poulterers pie!

It is the hill I have chosen to plant my food flag on... although the presence of a fish finger pie and haggis shepherds pie should indicate I'm not all that serious about it!

All of the dishes share a common theme. A meat or vegetable ragu or stew topped with mash and then baked in the oven until golden and crispy.

As with so many of my lamb dishes, my lamb ragu is flavoured with mint sauce.

Lamb and mint is a classic combination that I am obsessed with. It features in everything from my minted lamb shanks to the garnish for my Lamb tikka masala.

As for the mash... No cheese, please! Just butter, an obscene amount of butter and a couple of egg yolks to give the mash a beautiful golden glaze.

Incidentally, cheesy mash on a Shepherd's pie turns it into a Cumberland pie, according to my very specific hill!

Frequently Asked Questions.

What type of potatoes should I use?

I have a lengthy post on mashed potatoes, so I will not rehash. See what I did there?

Needless to say, your potatoes need to be floury or mealy. Something like a King Edward or Maris Piper in the UK or a Russet in the US.

If your potatoes are labelled with the awful A, B or C system, then you want potatoes that are type C.

Do I really need the egg yolks in the mash?

No, you can omit them. But give it a try, they really do make the mash extra special.

Likewise, with the butter. This is a special dish for me and needs to be indulgent, and as such, I use a mountain of butter!

Do I need to pipe the mashed potato?

No, not at all, you can dollop the mash on with a spoon and then spread it out.

It is, however, really important to "scuff" up the surface of the mash because shepherds pie without crispy bits ain't right!

Can I make this in advance?

Yes, this will sit in the fridge in an airtight container for 2-3 days. It is also a rare dish that I make with leftovers in mind. I serve two portions on day one, and reheat the final portion and share it for lunch on day two.

Serving Suggestions.

I usually sit down with a big bowl of this lamb shepherds pie and call it dinner!

But if you want to, you can add lamb gravy if you like your pie a little wetter.

As for sides, some green vegetables are a great addition. I'd usually go for some frozen peas if I were honest.

But things like roasted tenderstem broccoli or my garlic green beans are great accompaniments.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Potato ricer, you can mash the potatoes by hand if you prefer.
• 28cm or 11" frying pan or skillet, not nonstick if possible.
• 20cm or 8" saucepan.
• 15cm x 20cm or 6"x8" ovenproof casserole dish.
• Piping bag with a star nozzle. This is optional; you can spoon on the potato and rough it up if you like.