Scottish Shepherd’s Pie (Minced Lamb and Mashed Potato Bake)

Filling

• 30 g Unsalted butter
• 1 large Yellow onion
• 2 medium Carrot
• 600 g Minced lamb
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves
• 500 ml Beef stock
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Mash topping

• 900 g Russet potato
• 150 ml Whole milk

1. Heat the oven to 200°C (390°F). Peel and cut the potatoes into even chunks, then put them into a large pot of salted water and bring to the boil.
2. Simmer the potatoes for 15 to 20 minutes until very tender. Meanwhile, peel and finely chop the onion, and peel and dice the carrots.
3. Melt the butter in a large frying pan over a medium heat. Add the onion and carrots with a pinch of the salt and cook for 8 to 10 minutes until softened.
4. Add the lamb and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has mostly evaporated. Stir in the tomato paste and cook for 1 minute.
5. Pour in the beef stock and Worcestershire sauce, then add the thyme sprigs and bay leaves. Bring to a gentle simmer and cook for 15 to 20 minutes until the gravy is rich and lightly thickened; season with the remaining salt and the black pepper.
6. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Warm the milk, then mash the potatoes until smooth and beat in the warm milk until creamy.
7. Remove the thyme sprigs and bay leaves from the lamb mixture, then spoon the filling into a baking dish. Spread the mash over the top, sealing to the edges, and rough up the surface with a fork for extra browning.
8. Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before serving so the filling settles.

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