‘This is the proper way to make shepherd’s pie,’ according to this timeless 1937 Woman’s Weekly recipe. It’s a great way of using up lamb leftover from the Sunday roast, but can also be made with mince
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Skill level: Easy peasy
Costs: Cheap as chips
- 30g (1oz) dripping or 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 tbsp plain flour
- 150ml (¼ pint) hot stock or thin brown gravy
- 1 tomato, skinned and chopped
- Salt and freshly ground black pepper
- A few drops of gravy browning, optional
- 250g (8oz) cold, cooked lamb, chopped or minced
For the topping:
- 500g (1lb) potatoes
- Knob of butter
- A little milk
- 600ml (1 pint) pie dish
- Set the oven to 190°C/Gas Mark 5.
- Put the potatoes on to boil.
- Heat half the dripping or oil in a frying pan, add the onion and fry gently for 5 mins until tender. Add the rest of the dripping, or oil, and when hot, stir in the flour and cook until it begins to brown.
- Pour in the stock, or gravy, and chopped tomato. Bring to the boil, season and add a few drops of gravy browning, if you like.
- Add the meat to the gravy and then spoon it into the pie dish.
- Drain and mash the potatoes, adding the butter and a little milk to make a soft mash and season to taste. Spread the mash over the meat, smoothing it with a knife, then rough it up with a fork.
- Bake in the oven for 20-30 mins or put it under a grill to brown the top.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.