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The browned potato lid is only the start of the story. Shepherd's Pie history takes us from cooked roast meat to a second dinner, with older recipes that complicate today's lamb-and-beef labels.
Quick recipe Makes: 4 servings Ingredients: 1 tbsp sunflower oil; 1 large onion, chopped; 2–3 medium carrots, chopped; 500 g lamb mince; 2 tbsp tomato purée; A generous splash of Worcestershire sauce; 500 ml beef stock; 900 g potatoes, chunked; 85 g butter; 3 tbsp milk; Salt for the potato water Method: 1. Heat oil and soften the onion and carrots. 2. Brown the lamb; drain excess fat. Add tomato purée and Worcestershire sauce and fry briefly. 3. Add stock and simmer for 40 minutes, uncovering halfway. 4. Heat oven to 180°C conventional or 160°C fan. Boil potatoes in salted water for 10–15 minutes until tender; drain and mash with butter and milk. 5. Place filling in an ovenproof dish, cover with mash and mark with a fork. 6. Bake for 20–25 minutes until bubbling and beginning to brown. Rest for 5 minutes. Note: Modern demonstration recipe, not a historical reconstruction. Contains lamb, beef stock and dairy.
