Shepherd’s Pie used to be on our dining table at least once or twice a fortnight when my children were younger, it was easy to make and they loved the mushy texture, it made for easy swallowing, lol! As my children have grown their palates have developed and they seem to be more demanding when it comes to certain types of food, this dish being one of them. Once upon a time they would look forward to it, but as they’ve grown they complain about it being too bland, so this Shepherd’s Pie has been revised to suit their ever changing taste buds.
Shepherd’s Pie was one of my favourites as a teen too – our school meals were halal and whenever this was on the menu we looked forward to it so much. We would drown our pies with gravy and eat it with sides of chips and veg, mmm, so good! This has to be without a doubt one of the easiest recipes that every individual should know how to cook from scratch and it was one of the very first British dishes I learnt to cook for myself as a teen.
In the beginning I never used to use anything other than onions, salt, a few ground powders and some gravy granules to my mince filling. However, as time has progressed I’ve tweaked the recipe to include ingredients that add much needed flavour to this otherwise bog standard dish. Whilst we’re not turning the filling to our pie into a curry, we are trying to make the dish more flavoursome and that is easily achieved by adding some ground spices. The ground spices lend more flavour to the dish without overpowering it.
As a busy mother of four young children, I also used to take shortcuts where I could, so using instant mashed potato was a no brainer, something I would encourage if you struggle to juggle it all. There’s no shame in taking shortcuts, because let’s face it, life can be difficult to manage at times. However, I would encourage making your mash where time permits, the taste of fresh mashed potato on top of your pie is second to none, as are most things made from scratch. The mash on this pie was so creamy and just so flavoursome, if you don’t make it from scratch all the time, definitely make it AT LEAST ONCE in your lifetime!
I have used carrots and peas but if you want to use anything else you are more than welcome to; try sweetcorn, mixed beans or peppers to change it up a bit and to inject some colour into the dish. Topping the dish with mature cheddar adds more flavour but is not essential, you can skip this if you’re watching your calorie intake. If you want to give your pie a kick, add some chilli sauce or chilli flakes to the filling, taste as you go along and stop when you feel it’s spicy enough.
There’s not much more to discuss as this is a pretty straightforward recipe and this updated version has had the thumbs up from the one child in my family who hates Shepherd’s Pie, so I’m hoping it gets your approval too, lol! Let’s begin….
You will need: for Afelia’s Shepherd’s Pie
For the mash:
1kg white potatoes
1/2 – 1 tsp salt (adjust to your taste)
1 large tbsp butter
a little warm milk as needed (I used about 50ml, you may need less or more depending on the type of potato you use)
100g grated mature cheddar (optional)
For the filling:
1 tbsp oil
1 large onion
50g celery
2 medium carrots
700g lamb mince
1.5 tbsp plain flour
1.5 tsp salt
1 tsp paprika
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp mixed curry powder (I would recommend using either TRS Madras curry powder OR Bolsts Mild Mixed Curry Powder)
1/2 tsp ground black pepper
1 tsp garlic powder OR 3 cloves of grated garlic
1 tbsp tomato puree
250ml vegetable stock (made dissolving 1 vegetarian Oxo cube in boiling water)
1 cup of frozen petit pois/peas
Method:
It’s a good idea to measure out all of the spices before starting as they are added together in this recipe. I have here (bottom left photo) 1.5 tsp salt, 1 tsp paprika, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp curry powder, 1/2 tsp ground black pepper, 1 tsp garlic powder and 1 tbsp tomato puree. The Oxo cube is used for the stock which will be added later.
Pictured on the right is the onion, celery, petit pois and 1.5 tbsp plain flour.
Before starting anything, bring to boil a large saucepan half filled with cold water, add 1 tsp of salt. This will be used to boil the potatoes if you are making it from scratch.
Peel and cut the potatoes into halves (small or medium potatoes) or quarters (large potatoes), then rinse under cold water.
Once the water is on a rolling boil (bubbling vigorously) add the potatoes and boil for 20 minutes, use a timer for this. The potatoes are cooked when a fork can be inserted easily into them, drain and leave to one side to cool.
Next peel and dice one large onion.
Peel and dice two medium carrots, avoid dicing too finely as they will soften and reduce in size slightly.
Heat 1 tbsp of oil in a non stick saucepan, once hot add the diced onion followed by 50g of celery.
Fry over a medium high heat for 5 minutes till you can see the onion and celery have browned slightly (top right photo).
Next add the diced carrots, mix and cover to cook for a few minutes over a medium flame.
Next add the lamb mince and break it up as it cooks for a few minutes, this will help prevent clumping.
Now add 1.5 tbsp of plain flour, followed by all of the spices: 1 tsp paprika, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp mixed curry powder, 1/2 tsp ground black pepper, 1 tsp garlic powder (or use 3 cloves of grated garlic) and 1 tbsp of tomato puree.
Mix and fry everything uncovered to remove the rawness of the flour and spices (top left and right photos).
Cover and allow to cook over a low flame for 5 minutes whilst you prepare the vegetable stock.
In a heatproof jug, dissolve 1 vegetarian Oxo cube with 250ml of boiling hot water, alternatively use a halal chicken/beef stock if you prefer.
Add the vegetable stock to the saucepan, mix and allow to simmer for 10 – 15 minutes or until the carrots are completely cooked through and the sauce is thicker.
Mashing the potatoes whilst they are warm makes them easier to mash. To the potatoes add 1/2 – 1 tsp salt and use a potato masher to mash them.
Add 1 heaped tbsp of butter, heat some milk in the microwave and add enough to create a smooth and lump free mash. I used about 50ml but you may need more or less depending on how soft/moist your potatoes are to begin with.
The mash is ready when you can run a fork over it and it leaves a trail like the one in the bottom left photo.
The filling should look like this once it is ready (bottom right photo), if the sauce appears too runny cook uncovered for 5 – 10 more minutes until it no longer is.
Add the petits pois/peas now and cook through for a minute, I almost forgot to add them here but do so in the next few steps (I was fasting so my brain wasn’t fully functioning, lol). This way the peas retain a beautiful green colour and will cook through completely in the oven.
Take an ovenproof dish and add the filling (my dish measured about 22cm by 30cm), I added my petit pois at this point and mixed them through. Spread out the filling evenly.
Allow the mixture to cool for 10 – 15 minutes if you have time to spare before adding the mash on top, this way the mash won’t sink to the bottom.
Add a tablespoon of mash at a time over the filling.
Continue adding till you have covered all of the filling.
Once covered, I find spreading the mash into a smooth layer is easier using a wet fork/spatula. Keep dipping the fork into the water to help smooth out the top of the pie until it look likes the top left photo.
I ran the fork across the pie diagonally to create a pretty finish and lastly went around the edge.
The next step is entirely optional but adds that extra zhuzh to this dish. Grate 100g of mature cheddar and sprinkle over the top, the pie is now ready to be baked.
Bake in a hot oven, gas mark 6 (200 degrees Celsius, 400 degrees Fahrenheit) for 25 – 30 mins, or until the top of the pie is golden brown and the cheese has melted.
Serve the pie with your favourite sides, try a steamed vegetable and garlic bread, and enjoy!
TIP: If you want the pie to hold it’s shape, allow it to stand for 20 minutes before serving, once cooler the portions won’t collapse and will retain a beautiful shape. Note – I didn’t actually do this myself because I was trying to get photos before daylight faded, lol!
- 1kg white potatoes
- ½ – 1 tsp salt (adjust to your taste)
- 1 large tbsp butter
- a little warm milk as needed (I used about 50ml, you may need less or more depending on the type of potato you use)
- 100g grated mature cheddar (optional)
- 1 tbsp oil
- 1 large onion
- 50g celery
- 2 medium carrots
- 700g lamb mince
- 1.5 tbsp plain flour
- 1.5 tsp salt
- 1 tsp paprika
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp mixed curry powder (I would recommend using either TRS Madras curry powder OR Bolsts Mild Mixed Curry Powder)
- ½ tsp ground black pepper
- 1 tsp garlic powder OR 3 cloves of grated garlic
- 1 tbsp tomato puree
- 250ml vegetable stock (made dissolving 1 vegetarian Oxo cube in boiling water)
- 1 cup of frozen petit pois/peas
- It’s a good idea to measure out all of the spices before starting as they are added together in this recipe. I have here (bottom left photo) 1.5 tsp salt, 1 tsp paprika, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp curry powder, ½ tsp ground black pepper, 1 tsp garlic powder and 1 tbsp tomato puree. The Oxo cube is used for the stock which will be added later.
- Pictured on the right is the onion, celery, petit pois and 1.5 tbsp plain flour.
- Before starting anything, bring to boil a large saucepan half filled with cold water, add 1 tsp of salt. This will be used to boil the potatoes if you are making it from scratch.
- Peel and cut the potatoes into halves (small or medium potatoes) or quarters (large potatoes), then rinse under cold water.
- Once the water is on a rolling boil (bubbling vigorously) add the potatoes and boil for 20 minutes, use a timer for this. The potatoes are cooked when a fork can be inserted easily into them, drain and leave to one side to cool.
- Next peel and dice one large onion.
- Peel and dice two medium carrots, avoid dicing too finely as they will soften and reduce in size slightly.
- Heat 1 tbsp of oil in a non stick saucepan, once hot add the diced onion followed by 50g of celery.
- Fry over a medium high heat for 5 minutes till you can see the onion and celery have browned slightly (top right photo).
- Next add the diced carrots, mix and cover to cook for a few minutes over a medium flame.
- Next add the lamb mince and break it up as it cooks for a few minutes, this will help prevent clumping.
- Now add 1.5 tbsp of plain flour, followed by all of the spices: 1 tsp paprika, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp mixed curry powder, ½ tsp ground black pepper, 1 tsp garlic powder (or use 3 cloves of grated garlic) and 1 tbsp of tomato puree.
- Mix and fry everything uncovered to remove the rawness of the flour and spices (top left and right photos).
- Cover and allow to cook over a low flame for 5 minutes whilst you prepare the vegetable stock.
- In a heatproof jug, dissolve 1 vegetarian Oxo cube with 250ml of boiling hot water, alternatively use a halal chicken/beef stock if you prefer.
- Add the vegetable stock to the saucepan, mix and allow to simmer for 10 – 15 minutes or until the carrots are completely cooked through and the sauce is thicker.
- Mashing the potatoes whilst they are warm makes them easier to mash. To the potatoes add ½ – 1 tsp salt and use a potato masher to mash them.
- Add 1 heaped tbsp of butter, heat some milk in the microwave and add enough to create a smooth and lump free mash. I used about 50ml but you may need more or less depending on how soft/moist your potatoes are to begin with.
- The mash is ready when you can run a fork over it and it leaves a trail like the one in the bottom left photo.
- The filling should look like this once it is ready (bottom right photo), if the sauce appears too runny cook uncovered for 5 – 10 more minutes until it no longer is.
- Add the petits pois/peas now and cook through for a minute, I almost forgot to add them here but do so in the next few steps (I was fasting so my brain wasn’t fully functioning, lol). This way the peas retain a beautiful green colour and will cook through completely in the oven.
- Take an ovenproof dish and add the filling (my dish measured about 22cm by 30cm), I added my petit pois at this point and mixed them through. Spread out the filling evenly.
- Allow the mixture to cool for 10 – 15 minutes if you have time to spare before adding the mash on top, this way the mash won’t sink to the bottom.
- Add a tablespoon of mash at a time over the filling.
- Continue adding till you have covered all of the filling.
- Once covered, I find spreading the mash into a smooth layer is easier using a wet fork/spatula. Keep dipping the fork into the water to help smooth out the top of the pie until it look likes the top left photo.
- I ran the fork across the pie diagonally to create a pretty finish and lastly went around the edge.
- The next step is entirely optional but adds that extra zhuzh to this dish. Grate 100g of mature cheddar and sprinkle over the top, the pie is now ready to be baked.
- Bake in a hot oven, gas mark 6 (200 degrees Celsius, 400 degrees Fahrenheit) for 25 – 30 mins, or until the top of the pie is golden brown and the cheese has melted.
- Serve the pie with your favourite sides, try a steamed vegetable and garlic bread, and enjoy!
If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.
Taslima
Tried this recipe and my fussy kids loved it.. Will be making it more.. thank you for sharing your recipes 😊 xx
Tahira
Salaam, wanted to make this today and came across your recipe. I just had a question whenever I’ve made this before I’ve added gravy to the mince instead of stock. Is the stock a better option, instead of gravy? Want to try it with stock like yours!
afelia’s kitchen
Wa alaikum as salaam. It’s similar, I wouldn’t say one is better than the other as the taste they add is very similar, use whatever you have to hand. 🙂
Norheen Choudhury
Salaam this turned out perfect Alhamdulillah thank you. Although please note you forget to mention putting the salt into the mince at step 12
afelia’s kitchen
Wa alaikum as salaam, really happy you enjoyed the recipe…..and thanks for pointing that out, will correct it. Human error is inevitable so it’s appreciated when you guys pick up on this and point it out. Jazak Allah khair. 🙂 x
Patricia
Hi, this looks super tasty. I like to make up recipes as I go along, since I got adventurous buying herbs and spices, but like to check out other people’s recipes for the basics. Just curious on the pic of how you dice your carrots, can’t believe you slice then dice? So much easier to cut them in long strips, and then cut lengthways again until they are the right width, then chop them. Faster too.
afelia’s kitchen
I’m a whiz in the kitchen with a knife, doesn’t take me long at all! 🙂
A
This was absolutely delicious. Both my husband and I really enjoyed this. After reading a comment where someone mentioned this being currified, I was abit concious. It is not currified at all. Infact, those spices put in were absolutely essential to the flavour. Thank you for sharing this wonderful recipe. Easy to follow and simple to make even for a novice cook like me!
Just a note, it mentions 1.5 tsp salt for the filling in the ingredients list. This can be seen in the first step when setting up too. However, as you go later down the recipe where these are being used (step 12), the salt isn’t mentioned there. For anyone wondering – the salt is definitely required for the filling too!
Tahera sharif
OMG I followed this to the letter I’ve never made this dish before and never tasted it but omg it was 10/10 just delicious your recipe was perfect and exact .. 2 little tips don’t make mash soft keep it stiff so holds its shape and when you add stock I used lamb stock cube yummy use enough stock do mixture is a little loose not runny
Aasia
Hi I’ve just made your shepherds Pie, and it’s so delicious, WOW.
The you for a great easy recipe, my family absolutely love it, will definitely try others
Thanks so much
Farzana
Tried this today and it was amazing!! Thank you for sharing!! 😀
Zully
When u say tsp do u mean teaspoon or table spoon because it can get misinterpreted???
afelia’s kitchen
Tsp refers to teaspoon, tbsp refers to tablespoon.
Rumaysa
I love that your recipes are easy to follow and that you include step by step pictures. Being an anxious beginner I’m super appreciative of this. I tried this recipe and it turned out amazing mashaaAllah. Hubby loved it too. Jazakallahu khairan
afelia’s kitchen
Aww I’m so happy you loved the recipe. 🙂 xx
Miss
Tried this and turned out really well. Hubby approved too 🙃
afelia’s kitchen
Excellent! 🙂
Najiyah Sultana
The best shepherds pie recipe I’ve tried. So flavoursome!! Hubby approved too ❤️ Thank you for sharing xx
afelia’s kitchen
Haha brilliant, it’s always a winner when the other half approves of it! 😉 x
Zahra
Salaams sis just got married and made this for my husband! He absolutely loved it Alhumdulillah – can’t wait to try many more of your recipes Insha’Allah
Kimaya
Tried this last night after the husband kept asking for Shepherd’s pie for dinner for the last…. 6 months! HaHa. I knew when I did finally get round to make it, I would use no other recipe but yours! And boy am I glad I did, it tasted too good! I added mustard to my mash to give it an extra oomph and thats the only thing I changed. Keep up the amazing work you do Afia.
afelia’s kitchen
Lol, take your time hey? Thanks for the feedback, I’m so happy you used this recipe and loved it! 🙂 xxx
Vajeeha
Salaam, I tried your chicken and mushroom pie, it tastes amazing and is a favourite in our house now. Your Shepherd’s Pie is next on my list for me to try! JazakAllah Khair xx
Aanisa
I cooked this around 2 weeks ago. I can barely cook, my food always comes out horrendous and tasteless. Even following most recipes it never seems to come out right. This one turned out amazing & my husband said it’s the best thing I’ve ever cooked. Really boosted my self confidence! Thank you Afelia.
Shelema
My boys loved this! Such an easy to follow recipe and tastes awesome! I always followed the traditional English recipe but giving Afelias recipe a try with the spices was just fabulous! Great fit hungry little boys and they even asked for seconds!
Samiya
Hi sis, I made this the other night and my family loved it!!! Thank you for all the hard work and dedication you put into to making these recipes available for us. Wish you all the best.
ru22
salam sis, when ever i wash my mince meat and put it in the pan loads of water comes out and makes everything so watery and tasteless when i add the curry powders in.. what should i do any tips?
Sharmin
😍😍😍
H
I always pour the minced meat in water hough a fine sieve instead and then if it’s for samosa filling I let it sit in the sieve for a bit so that moisture drains out. If it’s for lasagne or pie then I Dont leave it long I quickly drain the minced meat water into sieve and then add the minced meat from sieve straight into pan so enough moisture remains but it won’t be excessive. Also cook out the minced meat with lid off if u feel too much water in there. Sometimes I do it at the end when I realise the final product is too runny I increase the flame to medium or hob temperature and leave lid off till the sauce reduces.
Layla
No offence but i just wanted to ask why curry powder added in most ur dishes? When it is not curry. I am just curious and asking a question no hating. Made it and came out currified. Although love your recipes you’re like the only one i use recipes from 🙂
afelia’s kitchen
Hi, I add spices since without them my kids find a traditional shepherd’s pie bland, this way they enjoy eating it.
Liton
Started following you on Instagram recently as I felt comfortable following your recipes, step by step was very clear. I did this dish last weekend for the time and turned out amazing. Mrs loved it.
Thank you sis.
afelia’s kitchen
Ahh so pleased it was a hit, thanks for the feedback. 🙂