The story
Shepherd’s Pie carries the imprint of migration, trade and regional habit while remaining recognisable as a practical dish. It grew within Britain’s strong pudding, pastry and tea-table traditions, where inexpensive staples were transformed through baking, steaming, fruit and dairy. It is famous for slow-cooked lamb beneath a browned layer of buttery mashed potato. The contrast of texture, seasoning and temperature gives the recipe a clear identity. The dish helps explain how people in British cooking share food, mark occasions and use local produce. It appears in homes, pubs, bakeries, sporting occasions, Sunday meals or seasonal celebrations, depending on the dish.
Ingredients
- Main
- 250 gram lamb500g minced lamb
- 0.5 piece onion1 onion
- 0.5 piece carrot1 carrot
- 0.5 tablespoon tomato purée1 tbsp tomato purée
- 100 millilitre lamb stock200ml lamb stock
- 1 portion Mashed potatoesMashed potatoes
- 1 portion ButterButter
- to taste to taste Salt and pepperSalt and pepper [Phase 1 metric normalisation: salt/pepper seasoning remains to taste]
Method
Method
Sauté onion and carrot, add lamb and brown. Add purée and stock, simmer until thick. Spread into a dish, top with mash, and bake at 200°C for 25 minutes.
Nutrition
per serving
Estimated nutrition for Shepherd’s Pie; use as editorial/testing data and refine from exact ingredient weights if needed.
