Delia Smith Shepherds Pie

This classic Delia Smith Shepherds Pie is everything a proper British supper should be. Rich, savoury minced lamb cooked in a deeply flavoured gravy, topped with creamy mashed potatoes that turn golden and crisp in the oven. It is a straightforward, comforting recipe that suits both confident beginners and experienced home cooks, with a total time of around 1 hour and 15 minutes from start to finish.

Ingredients

For the lamb filling

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 500g lamb mince
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 300ml lamb stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• Salt and freshly ground black pepper

For the potato topping

• 900g floury potatoes, peeled and chopped
• 50g unsalted butter
• 3 tbsp milk
• Salt and white pepper, to taste

How to Make Delia Smith Shepherds Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping browns nicely.
• Cook the potatoes: Place the chopped potatoes in a large pan of salted water. Bring to the boil, then simmer for 15 to 20 minutes until completely tender. Drain well and leave to steam dry.
• Start the filling: Heat the olive oil in a wide saucepan over medium heat. Add the onion and carrots and cook gently for about 5 minutes until softened but not coloured.
• Brown the lamb: Add the lamb mince to the pan and cook, stirring, until it loses its pink colour. Break it up well with a spoon for an even texture.
• Build the gravy: Stir in the flour and cook for 1 minute. Add the tomato purée, stock, Worcestershire sauce, thyme, salt and pepper. Bring to a gentle simmer and cook for 15 minutes until thick and rich.
• Mash the potatoes: Mash the hot potatoes with the butter and milk until smooth. Season with salt and white pepper. The mash should be soft but able to hold its shape.
• Assemble the pie: Spoon the lamb filling into a baking dish and level the surface. Spread the mashed potatoes over the top, roughing it up with a fork for extra crispness.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes until the topping is lightly golden and the filling is bubbling around the edges.
• Rest before serving: Let the pie stand for 5 minutes before serving so the layers settle and slice neatly.

Tips for the Best Shepherds Pie

How do I stop the topping sinking into the filling?

Allow the lamb filling to cool slightly before adding the mash. This helps keep the layers distinct.

Can I make the mash extra crispy?

Rough the surface with a fork and add a few small knobs of butter before baking for a beautifully golden finish.

What mince should I use for authentic flavour?

Lamb mince is essential for a true shepherds pie. Beef mince turns it into cottage pie instead.

Serving Suggestions

• Steamed green beans or peas
• Buttered carrots or cabbage
• A simple green salad for balance

Storage

Room temperature

Do not leave shepherds pie out for more than 2 hours once cooked.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze fully cooled portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 38g
• Protein: 26g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Shepherds Pie

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic British shepherds pie made with rich lamb mince and topped with creamy mashed potatoes.

Ingredients

• 1 tbsp olive oil

• 1 large onion, chopped

• 2 carrots, diced

• 500g lamb mince

• 2 tbsp plain flour

• 2 tbsp tomato purée

• 300ml lamb stock

• 900g potatoes, peeled

• 50g butter

• 3 tbsp milk

Directions

• Preheat the oven to 200°C or 180°C fan.
• Cook the lamb filling until rich and thickened.
• Boil and mash the potatoes until smooth.
• Assemble the pie with filling and potato topping.
• Bake until golden and bubbling.

Notes

• Use lamb mince for authentic flavour.
• Cool filling slightly before topping with mash.
• Freezes well for up to 3 months.