Traditional British Cottage / Shepherds Pie

Name: Traditional British Cottage / Shepherds Pie
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 5
Cuisine: British
Ingredients: 800 g minced lamb or beef ((for Shepherd’s Pie or Cottage Pie)); 1 unit large onion (diced); 2 unit carrots (diced); 2 unit stalks celery (diced); 2 cloves cloves garlic (minced); 2 tbsp tomato paste; 2 tbsp plain flour; 400 ml rich beef or lamb stock; 2 tbsp Worcestershire sauce; 1 sprig fresh rosemary; 1 sprig fresh thyme; 1 dash olive oil; 1.2 kg King Edward or Maris Piper potatoes (peeled and quartered); 75 g unsalted butter; 100 ml warm whole milk; 2 yolks egg yolks; 100 g sharp cheddar cheese (grated); 2 pinch salt; 2 pinch white pepper

by J_C • 2026

Why some badges are missing

Not vegan: minced lamb or beef → try chestnut mushrooms (or green lentils)
Not vegetarian: minced lamb or beef → try chestnut mushrooms (or green lentils)
Not gluten-free: plain flour → try gluten-free plain flour
Not dairy-free: unsalted butter → try dairy-free butter
Not egg-free: egg yolks → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not low-FODMAP: plain flour → try gluten-free plain flour
Not low-histamine: Worcestershire sauce
Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
Not kidney-friendly: minced lamb or beef
Not pescatarian: minced lamb or beef

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

45m

Rest

10m

Serves

Rating

—

Total time · 1h 15m

Ingredients

Kitchen Help

Shopping list

800 g minced lamb or beef — (for Shepherd’s Pie or Cottage Pie)
1 unit large onion — diced
2 unit carrots — diced
2 unit stalks celery — diced
2 cloves cloves garlic — minced
2 tbsp tomato paste
2 tbsp plain flour
400 ml rich beef or lamb stock
2 tbsp Worcestershire sauce
1 sprig fresh rosemary
1 sprig fresh thyme
1 dash olive oil
1.2 kg King Edward or Maris Piper potatoes — peeled and quartered
75 g unsalted butter
100 ml warm whole milk
2 yolks egg yolks
100 g sharp cheddar cheese — grated
2 pinch salt
2 pinch white pepper

Tools

· large pan
· slotted spoon
· deep baking dish
· pot
· masher

Instructions

Step by step

1
Heat olive oil in a large pan over medium-high heat. Add the minced lamb/beef and brown thoroughly. Remove meat with a slotted spoon. In the remaining fat, sauté the onion, carrots, and celery until soft. Add the garlic and tomato paste, cooking for .
2
Sprinkle flour over the vegetables and stir well. Gradually pour in the stock and Worcestershire sauce, scraping up any browned bits from the bottom. Add the meat back in along with the rosemary and thyme. Simmer gently for until rich and thick. Discard herbs and season to taste. Pour into a deep baking dish.
3
Boil the potatoes in salted water until fork-tender (approx. ). Drain well and steam dry for . Mash thoroughly with the butter, warm milk, and egg yolks until smooth. Season with salt and white pepper.
4
Spoon the potato mash evenly over the meat filling. Use a fork to create textured ridges across the top (which will crisp up nicely), and scatter the grated cheddar cheese over the surface.
5
Bake at 200°C (180°C fan) for until the filling is bubbling around the edges and the potato peaks are golden brown. Rest for before serving.