Everyone needs a good Shepherd's pie recipe in their dinner repertoire! After all, nothing quite brings the family together like Shepherd's pie – picture everyone huddled around the table, quite simply loving life – and it really is feel-good food. The kitchen is the hub of the home and that's why we love those big, traditional dinners that you bake in the oven and share among the family.
This recipe, courtesy of Aldi, is so flavoursome and lovely, filled with a succulent, herby lamb and topped with a crispy yet creamy and rich mashed potato. It's best baked to a golden brown.
Keep scrolling for the recipe in full, and head over to our food hub for more ideas and inspiration.
- Special thanks to Aldi for sharing this recipe with us
Shepherd's pie recipe
This Shepherd's pie recipe is packed full of flavour and makes for a healthy, hearty weeknight meal. Here's what to do.
- Lean lamb mince
- Sunflower oil, 15 millilitres
- A medium onion, peeled and finely chopped
- A large carrot, peeled and finely chopped
- Green peas, 100 grams
- Plain flour, two tablespoons
- Tomato ketchup, two tablespoons
- Brown sauce, two tablespoons
- Chopped rosemary
- A lamb stock cube
- Lamb or vegetable stock, 300 millilitres
- Salt and pepper, for seasoning
- Potatoes, peeled and cut into medium chunks, 675 grams
- Swede, 450 grams
- Milk or single cream, 100 millilitres
- Butter, 50 grams
- Freshly chopped parsley or chives
1. Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
2. Add the mince, in batches and cook for five minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon.
3. Remove and discard half the oil.
4. Stir in the peas.
5. Stir in the flour and cook for one to two minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season.
6. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
7. Meanwhile prepare the potato and swede topping.
8. Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.
9. Reduce the heat, cover and simmer for 20 to 25 minutes.
10. Drain and mash together with the milk or cream and butter.
11. Season if required, and stir in the parsley or chives.
12. Preheat the oven to 180ºC/160ºC fan oven/gas mark 4/5.
13. Spoon the meat filling into a 1.7 litre/three-pint ovenproof dish and pipe or spread the surface with the potato mixture.
14. Bake uncovered for 30 minutes, or until the top is brown.