This Hairy Bikers Shepherd’s Pie is a rich lamb mince filling with red wine, rosemary and chopped tomatoes under a golden mashed potato topping. It feeds 6 and takes about 1 hour and 30 minutes from start to finish.
I make this one most Sunday evenings during the colder months. It is proper comfort food and the whole house smells brilliant while it bakes.
Hairy Bikers Shepherd’s Pie Ingredients
For the Filling:
- 2 tbsp olive oil
- 400g lamb mince
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 large carrots, coarsely grated
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- Needles from 1 rosemary sprig, finely chopped
- 100ml red wine (optional)
- 400g tin of chopped tomatoes
- 250ml lamb or beef stock
- Flaked sea salt and black pepper
For the Topping:
- 1kg floury potatoes (such as Maris Piper or King Edward), cut into chunks
- A large knob of butter, plus extra for dotting
- A splash of milk (optional)
- 50g Cheddar cheese, grated (optional)
How To Make Hairy Bikers Shepherd’s Pie
- Brown the lamb: Heat 1 tablespoon of olive oil in a large frying pan or casserole dish over a high heat. Add the lamb mince and fry until well browned, breaking it up with a spoon. Remove with a slotted spoon and set aside.
- Cook the vegetables: Heat the remaining oil in the same pan. Add the onion, celery and carrots, then cook for 5 to 10 minutes until softened. Stir in the garlic, rosemary and oregano and cook for another minute.
- Build the filling: Return the lamb to the pan. Pour in the red wine if using and let it bubble until mostly reduced. Stir in the chopped tomatoes and stock, then season well.
- Simmer until thick: Bring to a boil, then lower the heat and simmer for 30 to 40 minutes. The sauce should be thick and rich by the end.
- Prepare the mash: While the filling simmers, boil the potatoes in salted water until very tender. Drain well and return to the hot pan for a minute to steam dry. Mash with the butter until smooth, adding a splash of milk if needed.
- Assemble the pie: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Spoon the filling into a large ovenproof dish and spread the mash over the top, starting from the edges. Rough up the surface with a fork and dot with butter, then sprinkle with grated Cheddar if using.
- Bake and serve: Bake for 25 to 30 minutes until the filling is bubbling and the topping is golden. Let it rest for a few minutes before serving.
What Is the Secret to Perfect Shepherd’s Pie?
- Brown the mince properly: Cook the lamb over a high heat until deeply coloured. This builds a rich, savoury base for the filling.
- Steam dry the potatoes: After draining, return the potatoes to the empty pan for a minute. This removes excess moisture and gives you a fluffier mash.
- Use leftover roast lamb: Dice about 600g of cooked roast lamb and add it to the vegetables. Reduce the simmer time to 20 minutes since the meat is already cooked.
- Fork the mash for crispy edges: Rough up the potato topping with a fork before baking. The ridges go golden and crispy in the oven.
What Should You Serve on the Side?
This is a filling meal on its own, but simple green vegetables work well alongside it. Steamed green beans, buttered peas or sautéed cabbage all pair nicely with the rich lamb filling.
A dollop of mint sauce on the side adds a fresh contrast. If you enjoy cheese in your pies, try the cottage pie with cheesy mash for a similar dish made with beef.
Does This Reheat Well?
Cover any leftovers and keep them in the fridge for up to 3 days. Reheat portions in the oven at 180°C (160°C Fan / Gas Mark 4) until piping hot throughout.
You can also freeze the assembled pie before or after baking. Wrap it well in cling film and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Nutrition Facts
- Calories: 678 kcal
- Protein: 34g
- Carbohydrates: 34g
- Fat: 41g
- Dietary Fibre: 6g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
Frequently Asked Questions
What is the difference between shepherd’s pie and cottage pie? Shepherd’s pie is always made with lamb because shepherds tend sheep. Cottage pie uses beef mince instead.
How does the Hairy Bikers shepherd’s pie compare to Jamie Oliver’s? The Hairy Bikers version uses red wine and rosemary for a deeper flavour. Jamie Oliver’s recipe leans on Worcestershire sauce and adds root vegetables to the mash.
Can I assemble this pie ahead of time? Yes, build the pie up to a day before you need it. Keep it covered in the fridge and add 10 minutes to the baking time.
Why is my pie filling too runny? The filling needs longer on the hob to reduce and thicken. Let it simmer until thick before spooning it into the dish.
What temperature should shepherd’s pie be cooked at? Bake at 200°C (180°C Fan / Gas Mark 6) for 25 to 30 minutes. The top should be golden and the filling bubbling at the edges.
Try More Recipes:
Hairy Bikers Shepherd’s Pie Recipe
Description
This Hairy Bikers Shepherd’s Pie is a rich lamb filling with red wine, rosemary and chopped tomatoes under a golden layer of buttery mashed potato.
Ingredients
Instructions
- Brown the lamb mince in a hot pan with 1 tablespoon of olive oil. Break it up with a spoon until well coloured, then remove and set aside.
- Heat the remaining oil in the same pan. Add the onion, celery and carrots, then cook for 5 to 10 minutes until softened. Stir in the garlic, rosemary and oregano for another minute.
- Return the lamb to the pan. Pour in the red wine if using and let it reduce. Stir in the tomatoes and stock, then season well.
- Bring to a boil, then lower the heat and simmer for 30 to 40 minutes until thick.
- Boil the potatoes in salted water until very tender. Drain well and return to the hot pan for a minute to steam dry. Mash with the butter until smooth, adding milk if needed.
- Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Spoon the filling into a large ovenproof dish. Spread the mash over the top, rough up with a fork, dot with butter and sprinkle with cheese if using.
- Bake for 25 to 30 minutes until golden and bubbling. Rest for a few minutes before serving.
