Shepherd's Pie
A much-loved British bake of lamb mince in a rich vegetable gravy, topped with buttery mashed potato and baked until golden.
- Prep
- 25 min
- Cook
- 1 h 15 min
- Total
- 1 h 40 min
- Serves
- 6
- Level
- Medium
Ingredients
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Method
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The story of this dish
Shepherd's pie was born in the home kitchens of England and Scotland as a thrifty way to use up leftover meat. Once potatoes became a cheap, filling staple for poorer households in the 18th century, mincing the previous day's roast and topping it with mashed potato became a common habit.
The first name used for such dishes was actually "cottage pie", known since the late 18th century, while "shepherd's pie" became common in the 19th century. Over time a clear distinction settled in: made with lamb, linked to shepherds, it is shepherd's pie; made with beef, it is cottage pie.
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