Shepherd's Pie with Cheesy Mash

Shepherd’s Pie is the ultimate comfort food—hardy, warming, and satisfying. While technically made with lamb (Cottage Pie uses beef), this recipe honors the tradition with a rich, savory lamb filling teeming with vegetables, worthy of the Andy’s Pie name.

What takes our version to the next level is the topping. We don’t just use plain mashed potatoes; we enrich them with sharp cheddar cheese and a hint of English mustard, baking it until it forms a golden, crispy crust that contrasts perfectly with the tender meat below.

Ingredients

For the Filling:

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 500g ground lamb (minced lamb)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 cup beef or lamb stock
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Topping:

• 1kg russet potatoes, peeled and cubed
• 50g butter
• 1/3 cup milk
• 1 cup sharp cheddar cheese, grated
• 1 tsp English mustard (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Potatoes: Boil the potatoes in salted water until tender (about 15 minutes). Drain well and mash until smooth. Stir in the butter, milk, mustard, and half of the cheese. Season with salt and pepper. Set aside.

2. Cook the Filling: Heat oil in a large skillet over medium heat. Add onions and carrots, cooking until softened (about 5-8 minutes). Increase heat to medium-high and add the ground lamb. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

3. Simmer: Stir in tomato paste, Worcestershire sauce, herbs, and stock. Bring to a simmer and cook for 10 minutes until the sauce has thickened slightly. Stir in the frozen peas and cook for another 2 minutes. Season with salt and pepper.

4. Assemble: Preheat your oven to 200°C (400°F). Transfer the meat mixture into a baking dish (9-inch square or oval). Spoon the cheesy mashed potatoes over the top, spreading it out to cover the meat completely. Use a fork to create texture on the surface (this helps it crisp up). Sprinkle the remaining cheese on top.

5. Bake: Bake for 25-30 minutes, or until the filling is bubbling and the top is golden brown and crispy.

6. Serve: Let it cool for 10-15 minutes before serving to allow the filling to set slightly. Serve with a side of steamed green beans or a fresh salad.