Shepherd's pie — İngiliz kıymalı patates graten
The British comfort classic: savory minced lamb in a rich gravy with vegetables, blanketed in creamy mashed potato and baked until the peaks turn golden and crisp. Pure Sunday-night warmth.
Brown minced lamb with onion, carrot, and celery. Stir in tomato purée and flour, add stock, Worcestershire, and herbs, and simmer to a rich gravy with peas. Top with buttery mash, fork the surface for crisp peaks, and bake at 200°C / 400°F for 25–30 minutes until golden.
- Lamb makes it a shepherd's pie; beef makes it a cottage pie. The name follows the meat.
- Forking ridges into the mash creates crisp golden peaks — the best bit.
- Don't make the filling too wet — it should be a thick gravy, or it'll bubble up through the mash.
Equipment
- Large frying pan or sauté pan
- Saucepan + masher (for the potatoes)
- Baking dish (about 2 L)
Malzemeler
Filling
- 15 ml oil
- 500 g minced lamb
- 1 onion, finely diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 30 g tomato purée
- 20 g plain flour, or cornflour for GF
- 350 ml lamb or beef stock
- 15 ml Worcestershire sauce
- 5 g fresh thyme leaves
- 100 g frozen peas
- Salt and pepper
Mash topping
- 900 g floury potatoes (Maris Piper/russet), peeled and chunked
- 60 g butter
- 80 ml warm milk
- Salt, pepper, pinch of nutmeg
- 30 g grated cheddar, optional, for the top
Yapılışı
- ADIM01
Heat the oil in a large pan. Brown the minced lamb well, breaking it up — let it catch some color, don't just grey it. Spoon off excess fat, leaving a tablespoon.
- ADIM02
Add the onion, carrot, and celery to the lamb. Cook 8 minutes until softening. Stir in the garlic and tomato purée and cook 1 minute.
- ADIM03
Sprinkle in the flour and stir 1 minute. Pour in the stock and Worcestershire, add the thyme, and bring to a simmer. Cook 15 minutes until thick and glossy — a loose gravy, not soup. Stir in the peas. Season well. Tip into a baking dish.
- ADIM04
Meanwhile, boil the potatoes in salted water until tender, 15–18 minutes. Drain well and steam-dry 2 minutes. Mash with the butter and warm milk until smooth. Season with salt, pepper, and nutmeg.
- ADIM05
Heat the oven to 200°C / 400°F. Spoon the mash over the filling and spread to the edges to seal. Drag a fork over the surface to make ridges (they crisp up). Scatter cheddar over if using.
- ADIM06
Bake 25–30 minutes until the top is golden and the gravy bubbles at the edges. Rest 5 minutes before serving.
Make ahead
Assemble completely up to 2 days ahead and refrigerate, or freeze. Bake from chilled (add 10 minutes) or from frozen (cover, then uncover to brown). A perfect make-ahead dish.
Storage
4 days refrigerated. Reheat covered at 180°C / 360°F until piping hot. Freezes well 3 months, assembled and unbaked or baked.
Variations
Cottage pie
Use minced beef instead of lamb — that makes it a cottage pie. Same method, slightly heartier.
Vegetarian
Swap the lamb for green or brown lentils and chopped mushrooms; use vegetable stock and a little soy for depth.
Loaded mash
Beat the cheddar into the mash itself and top with more — extra-rich.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Sık sorulanlar
Shepherd's pie or cottage pie?
Shepherd's pie is made with lamb (shepherds tend sheep); cottage pie is made with beef. They're otherwise the same dish. Calling a beef version 'shepherd's pie' will earn you a gentle correction from any Brit.
How do I get crispy mash on top?
Three things: dry the boiled potatoes well before mashing (wet mash won't crisp), drag a fork over the surface to create ridges that brown, and bake hot. A little grated cheese or a few dots of butter on top help too.
Why is my filling watery?
Either the gravy wasn't reduced enough or there was too much stock. The filling should be a thick, spoonable gravy before the mash goes on — if it's soupy, simmer it down further, or it'll bubble up through the topping.
Can I make it ahead?
Absolutely — it's one of the best make-ahead dinners. Assemble and refrigerate up to 2 days, or freeze. Bake from chilled (add ~10 minutes) until piping hot and golden.
What potatoes are best for the mash?
Floury/starchy varieties — Maris Piper or King Edward in the UK, russets in the US. They mash fluffy and crisp on top. Waxy potatoes turn gluey when mashed.
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