Main Course

Shepherd's Pie (Individual Lunch Portion)

Original name: Shepherd's Pie Lunch Portion

Prep

15 mins

Cook

35 mins

Servings

BritishEasyLunchDinnerDairy FreeGluten Free

About this dish

This isn't just any shepherd's pie – it's a proper British classic, scaled down to a satisfying single serving that's perfect for lunch. With rich, oniony minced lamb in a savoury gravy, crowned with a cloud of creamy, buttery mash, it's the ultimate comfort food.

I've added a little twist with a splash of Worcestershire sauce and a hint of thyme, because that's how my nan used to make it. Whether you're meal-prepping or just fancy a hearty lunch, this one's a banger.

Ingredients

UK and US measurements are both included for every recipe.

Olive Oil

fat

1 tbsp

Onion

vegetable

1/2 medium

Carrot

vegetable

1 medium

Lamb Mince

protein

200 g

Imperial: 7 oz

Frozen Peas

vegetable

30 g

Imperial: 1/4 cup

Tomato Purée

seasoning

1 tbsp

Worcestershire Sauce

seasoning

1 tsp

Fresh Thyme Leaves

herb

1/2 tsp

Beef Stock

liquid

100 ml

Imperial: 1/2 cup

Potatoes

vegetable

300 g

Imperial: 2 medium

Butter

dairy

15 g

Imperial: 1 tbsp

Milk

dairy

2 tbsp

Salt

seasoning

to taste

Black Pepper

spice

to taste

Method

Preheat and prep

PT5M

Preheat oven to 200°C (400°F). Peel and chop the potatoes into even chunks, and finely chop the onion and carrot.

Boil the potatoes

PT20M

Place potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until tender.

Make the filling

PT5M

While potatoes cook, heat olive oil in a frying pan over medium heat. Add onion and carrot, and sauté for 5 minutes until softened.

Brown the lamb

PT3M

Add lamb mince and cook, breaking it up with a spoon, until browned all over. Stir in tomato purée, Worcestershire sauce, and thyme. Cook for 1 minute.

Simmer the gravy

PT5M

Pour in the beef stock, add frozen peas, and season with salt and pepper. Let it simmer for 5 minutes until slightly thickened.

Mash the potatoes

PT3M

Drain the potatoes thoroughly. Add butter and milk, then mash until smooth and creamy. Season to taste.

Assemble the pie

PT2M

Spoon the lamb mixture into a single-serving pie dish or ramekin. Top with the mashed potato, spreading it to the edges. Use a fork to create swirls or peaks on the surface.

Bake to golden

PT25M

Place the pie dish on a baking tray and bake for 20-25 minutes until the top is golden and the filling is bubbling around the edges.

Rest and serve

PT3M

Let the pie rest for a few minutes before serving. Enjoy hot on its own or with a side of greens.

Equipment

Saucepan
Frying pan
Pie dish or ramekin (approx. 400 ml capacity)
Potato masher
Baking tray

Nutrition facts

360 kcal

Calories

32 g

Protein

38 g

Carbohydrates

26 g

Fat

6 g

Fiber

780 mg

Sodium

Tips

For a richer mash, swap the milk for a splash of cream or a beaten egg yolk.
Make ahead: assemble the pie, let it cool, then refrigerate for up to 2 days. Bake from cold, adding 10 minutes to the cooking time.
Feel free to swap lamb for beef mince – then it becomes a cottage pie, equally delicious.
If you're not a fan of peas, leave them out or swap for sweetcorn.

Serving suggestions

Serve with a simple green salad or steamed broccoli for a complete meal. A dollop of HP sauce or a glass of full-bodied red wine would be lovely too.

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Recipe by

Imogen Hawthorne

Specialises in British cuisine

Imogen makes bangers and mash with onion gravy that she reduces for hours. She is a patient masher.

Describe yourself in three words: Mashy, oniony, banger queen.