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Shepherd's pie with whipped feta mash recipe

20 ratings

A classic, but not as you know it. A rich and fragrant lamb ragu is given a smoky note then topped with whipped feta mash and baked until golden and bubbling. A fab family winter warmer and you can even make ahead and freeze or freeze leftovers, if there's any left! See method

Serves 6
Takes 1 hr 25 mins
466 calories / serving
Freezable
Gluten-free

Ingredients

½ tbsp olive oil, plus ½ tbsp for drizzling
500g pack 20% fat lamb mince
1 large onion, finely chopped
1 red pepper, finely chopped
1 celery stick, finely chopped
6 garlic cloves, grated
1 tsp cumin seeds
2 tsp smoked paprika
2 tbsp tomato purée
5g fresh thyme sprigs
1 chicken stock pot, made up to 600ml
1kg large Maris Piper or King Edward potatoes, scrubbed
25g butter
50ml milk
70g feta, crumbled
5g fresh dill, finely chopped, plus extra for serving (optional)

If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

Energy
1945kj
466kcal 23%
Fat
26g 37%
Saturates
13g 63%
Sugars
7g 8%
Salt
0.9g 16%

of the reference intake
Carbohydrate 34.1g Protein 21.5g Fibre 5.1g

Method

Heat the oil in a saucepan over a medium-high heat. Fry the mince for 8 mins or until cooked through and browned. Transfer to a plate with a slotted spoon.
Reduce the heat to medium, and fry the onion, pepper and celery for 10 mins. Add 4 grated garlic cloves and cook for 2 more mins. Return the mince to the pan along with the cumin seeds, smoked paprika, tomato purée and thyme, then cook for 2 mins. Pour in the chicken stock and bring to a gentle simmer. Reduce the heat and simmer for 25 mins or until slightly reduced and thickened.
Meanwhile, prick the potatoes all over with a fork and microwave on high for 10 mins, carefully turning them over halfway. They should be tender and wrinkled, but if not continue to microwave in 2 min bursts. Set aside.
Preheat the oven to gas 6, 200°C, fan 180°C. Meanwhile, melt the butter in a saucepan over a low heat. Add the remaining garlic. Cook for 1 min or until it just begins to sizzle. Remove from the heat and place a sieve on top. Halve the cooked potatoes and scoop out the flesh into the sieve, using the back of the spoon to push the potato through into the pan.
Add the milk and half the feta to the potato pan and beat with a wooden spoon until smooth. Season with black pepper and stir through the chopped dill.
Transfer the lamb mixture to a baking dish (about 18 x 24cm) and spoon over the potato. Fluff up the mash with a fork, scatter with the remaining feta and drizzle with the remaining oil. Bake for 25-30 mins until golden and bubbling. Sprinkle over extra dill to serve, if you like.

Time-saving tip: Microwave the pricked potatoes on high for 10-15 mins or until easily pierced with a knife then bake for 10-15 mins until golden and crisp. Mash as per the recipe.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.