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  • Shepherd's Pie with Crushed New Potatoes
Shepherd's Pie with Crushed New Potatoes

Shepherd's Pie with Crushed New Potatoes

Brought to you by: OcadoLife
    4 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

The crispy skins-and-all potato topping gives this dish a delicious rustic chunkiness. Looking for more pie recipes? Look no further.
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Ingredients

  • 750g New Potatoes
  • 50g Butter
  • 10g Parsley, Chopped
  • 10g Chives
  • 1 tbsp Olive Oil
  • 1 Large Onion
  • 2 Carrots, peeled and diced
  • 2 Sticks Celery, sliced
  • 2 tbsp Tomato Puree
  • 500g Lamb Mince
  • 1 tbsp Plain Flour
  • 500ml Lamb or Vegetable Stock
  • 1 tbsp Worcestershire Sauce, (can use 2 tbsp)
  • 450g Green Beans

Method

Step 1

Preheat oven to 200°C/180°C fan/gas 6.

Step 2

Place the potatoes into a pan of salted water and bring to the boil. Cook for 15-20 mins, or until tender.

Step 3

Drain the potatoes and return to the pan with the butter.

Step 4

Use a potato masher or fork and roughly squash and break them up, but keep them chunky.

Step 5

Stir in the chopped herbs, season and set to one side.

Step 6

Heat the oil in a large frying pan and add the onion, carrot and celery. Cook for 10 mins until softened and starting to go golden brown.

Step 7

Add the purée and cook for another 2 mins before adding the lamb mince. Cook for 5 mins.

Step 8

Add the plain flour and stir to combine. Add the stock and Worcestershire sauce. Stir often and simmer for 10 mins until the sauce has thickened.

Step 9

Transfer the lamb to an ovenproof dish, 25cm x 18cm, and top with the potatoes.

Step 10

Place into the oven for 15-20 mins until the potatoes are golden brown and crisp in places.

Step 11

Boil or steam the green beans for 5 mins. Serve big scoops of the shepherd’s pie alongside the green beans.

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