Shepherd’s Pie Recipe

Preheat the oven to 200°C (390°F).

Brown the mutton

Pat the mutton pieces dry and season lightly with salt and pepper. Heat 2 tbs olive oil in a large heavy-based frying pan or sauté pan over medium-high heat. Working in batches if necessary, brown the mutton pieces on all sides until well caramelized, about 4–5 minutes per batch. Transfer browned meat to a plate and set aside.

Sweat the vegetables

Reduce the heat to medium. Add 1 tbs butter to the same pan and add the chopped onion, carrot and celery. Cook, stirring occasionally, until softened and just beginning to color, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Build the sauce

Stir in 2 tbs flour and cook for 1–2 minutes to remove the raw flour taste. Add the tomato paste and cook for another minute. Return the browned mutton to the pan. Add the Worcestershire sauce, chopped rosemary and thyme, then pour in 400 ml beef or lamb stock, scraping up any browned bits from the pan. Bring to a gentle simmer.

Simmer until tender

Lower the heat, cover partially, and simmer gently for 45–55 minutes or until the mutton is tender and the sauce has thickened. If using tougher cuts, you can transfer the mixture to an ovenproof dish, cover and braise in the preheated oven at 170°C (340°F) for 1–1.5 hours until meat is tender. Adjust seasoning with 1 tsp salt and 1/2 tsp black pepper. Stir in frozen peas (0.75 cup) in the final 5 minutes of cooking to heat through.

Once cooked, remove from heat and taste for seasoning. Spoon the filling into a 23 x 30 cm (9 x 12 in) or similar ovenproof baking dish, spreading into an even layer. Allow to cool slightly while preparing the potato topping.

Cook the potatoes

Place the peeled, chopped potatoes in a large saucepan and cover with cold water by 2 cm. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.

Warm milk and cream

While the potatoes cook, gently warm 150 ml milk and 50 ml cream in a small saucepan (or microwave) until steaming but not boiling. Keep warm.

Mash

Drain the potatoes well and return them to the hot pan off the heat for 1 minute to evaporate excess moisture. Mash thoroughly with a potato masher or ricer until smooth. Add 50 g butter and gradually beat in the warm milk and cream until silky and smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp grated nutmeg (if using). Stir in 100 g of the grated vintage farmhouse cheddar into the mash for extra flavour, reserving 50 g for topping.

Taste and adjust seasoning. If the mash is too stiff, add a little more warm milk, 1 tbsp at a time, to reach a soft pipeable/spreadable consistency.

Assemble

Spoon or pipe the mashed potato topping over the mutton filling in an even layer, spreading to the edges to seal. Create texture with a fork or piping to encourage browning. Brush the potato lightly with 1 tbs olive oil or melted butter and sprinkle the reserved 50 g grated cheddar evenly over the top.

Bake the assembled pie in the preheated oven at 200°C (390°F) for 20–25 minutes, or until the topping is golden and the filling is bubbling at the edges. For extra browning, place under a hot grill (broiler) for 2–3 minutes—watch closely to avoid burning.

Remove from the oven and allow the pie to rest for 10 minutes to set. Sprinkle with chopped parsley if using.

Serve hot in generous portions.