How to Make Shepherd's Pie

Brown the lamb mince in a large pan, breaking it up as it cooks. Add the onion, carrots, and celery, cooking for 8 minutes until softened. Stir in the flour, then tomato purée, stock, and Worcestershire sauce. Simmer for 20 minutes until thick.

Boil the potatoes in salted water for 15 minutes until tender. Drain and mash with butter and milk until smooth. Season generously with salt and pepper. Work steadily through this part of make shepherd's pie, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Transfer the filling to a baking dish and spread evenly. Spoon the mashed potato over the top and rough up the surface with a fork for extra crisp edges. Work steadily through this part of make shepherd's pie, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.

Bake at 200°C for 25–30 minutes until the potato topping is golden and the filling is bubbling at the edges. Preheat equipment fully and use a food thermometer for meat and reheated dishes — visual cues alone are unreliable, and the FSA recommends core temperatures above 70 °C for two minutes when reheating. Note what worked in a phone memo so you can repeat the process faster next time.

Leave to rest for 5 minutes before serving. Pairs well with green peas or steamed greens. Work steadily through this part of make shepherd's pie, pausing to double-check your work against the goal before moving on — most mistakes are caught when you slow down at transitions between stages. Note what worked in a phone memo so you can repeat the process faster next time.