This British kitchen classic combines a juicy meat and vegetable base with a smooth, golden mashed potato topping. It is the perfect dish to gather the family during chilly autumn and winter evenings.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g minced lamb or beef
- 2 tbsp olive oil
- 1 large onion, finely diced
- 2 carrots, diced small
- 100 g frozen peas
- 2 tbsp all-purpose flour
- 300 ml hot beef broth
- 1 tsp dried thyme
- 1 tsp Worcestershire sauce
- 1 kg peeled and chopped potatoes
- 50 g butter
- 80 ml warm milk
- Salt and black pepper to taste
- Fresh parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 5 min
In a large skillet over medium-high heat, warm the olive oil and add the finely diced onion along with the small carrot cubes. Sauté for 5 minutes, stirring occasionally, until they turn translucent and release their natural sugars, a key trick to sweeten the base.
- Step 2 Pan 6 min
Add the minced lamb (or beef), breaking it apart with a wooden spoon. Cook until it loses its pink color and browns slightly at the edges, about 6 minutes; sprinkle the flour and stir for 1 minute to remove the raw flour taste.
- Step 3 Pot / simmer 15 min
Pour the hot beef broth slowly while whisking to prevent lumps. Add the peas, dried thyme, and Worcestershire sauce; reduce heat to medium-low and let the mixture simmer covered for 15 minutes, stirring every 5 minutes to prevent sticking.
- Step 4 Cook 15 min
Meanwhile, place peeled and chopped potatoes in a large pot with cold water and salt. Bring to a boil and cook over high heat until a knife slides in easily, roughly 15 minutes. Drain completely and let sit for 2 minutes to escape excess steam.
- Step 5 Blend 3 min
Return potatoes to the hot (turned-off) pot and add cubed butter. Mash with a ricer or hand mixer, incorporating warm milk in two additions until smooth and silky. Season with salt and black pepper, mixing continuously.
- Step 6 Oven 20 min 200 °C
Preheat the oven to 200 °C. Pour the meat mixture into an ovenproof baking dish and smooth the surface. Spread the mashed potato on top with a spatula, creating ridges with a fork for better browning. Bake for 20 minutes until edges are golden and bubbling.
- Step 7 Rest 10 min
Remove from the oven and let the pie rest for 10 minutes before cutting; this allows the filling to settle and ensures clean slices. Garnish with chopped fresh parsley and serve immediately in deep bowls to retain heat and enjoy the crispy mash.