Bridget Jones's Shepherd's Pie
This classic Shepherd’s Pie layers tender ground lamb simmered with onions, garlic, and herbs in a rich tomato-stock gravy, then crowned with a cloud of buttery mashed potatoes. The contrast of savory, herby meat beneath a crisp, golden crust delivers deep, comforting flavors with every bite. Worth the effort for its hearty balance of textures—creamy top, tender filling, and a satisfying crunch on top. A timeless dish that turns simple ingredients into a meal that feels like a warm embrace.
Ingredients
- onions2.0
- olive oil2.0 tablespoons
- lamb600.0 grams
- flour2.0 tablespoons
- thyme4.0 servings
- rosemary4.0 servings
- tomatoes1.0 small
- lamb stock100.0 milliliters
- salt and pepper4.0 servings
- potatoes700.0 grams
- milk55.0 milliliters
- butter75.0 grams
- egg yolk1.0
Nutrition
Directions
- 1
Preheat the oven to 200°C (400°F).
- 2
Peel and finely chop the onions.
- 3
Heat the olive oil in a large pan over medium heat and cook the onions until soft, about 5 minutes.
- 4
Add the minced lamb and cook until browned, breaking it up with a spoon.
- 5
Stir in the flour, chopped thyme, and rosemary, then cook for 1 minute.
- 6
Add the chopped tomato and lamb stock, season with salt and pepper, and simmer for 10 minutes until thickened.
- 7
Meanwhile, peel and boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, and egg yolk until smooth.
- 8
Transfer the lamb mixture to a baking dish, top with the mashed potatoes, and bake for 20-25 minutes until golden and bubbling.
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