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main dish · British
Fish Pie
A classic British fish pie with tender cod, salmon, and smoked haddock in a creamy leek sauce, topped with buttery mashed potatoes and baked until golden and bubbling.
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British
Shepherd's Pie
A deeply savory British shepherd’s pie with tender lamb, sweet carrots, peas, and a rosemary-scented gravy beneath a golden, ridged potato topping.
85 min
4 portions
Medium
Comment préparer
1
Heat the oven to 200°C. Put the potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Cook for 15–18 minutes, until a knife slides into the centers without resistance.
2
Drain the potatoes thoroughly and return them to the hot pan for 1 minute to steam-dry. Mash with 25 g of the butter and the warm milk until smooth, then season with half the salt and the pepper. Set aside.
3
Heat the olive oil in a deep 26 cm ovenproof skillet over medium heat. Add the onion and carrot and sauté for 6–8 minutes, stirring, until the onion is translucent and the carrot begins to soften.
4
Add the ground lamb and sauté for 7–9 minutes, breaking it into small pieces, until browned throughout with no pink remaining. Drain excess fat if needed.
5
Stir in the tomato paste and rosemary and cook for 1 minute until fragrant and slightly darkened. Add the stock and Worcestershire sauce, season with the remaining salt, and simmer for 12–15 minutes until the gravy is thick enough that a spoon leaves a clear trail.
6
Stir in the peas and cook for 2 minutes, just until bright green and hot. Taste and adjust the seasoning, then remove the skillet from the heat and let the filling stand for 5 minutes.
7
Spoon the mashed potatoes over the filling and spread them to the edges. Use a fork to make ridges across the surface, then dot with the remaining 15 g butter.
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8
Bake for 20–25 minutes, until the filling bubbles at the edges and the potato ridges are deep golden brown. Rest for 10 minutes before serving so the gravy settles.
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Pourquoi cette recette fonctionne
Reducing the lamb filling until thick concentrates its savory flavor and keeps the potato topping from becoming watery, while butter and milk make the crust creamy inside and crisp on top.
Conservation et réchauffage
Comment la conserver
Cool leftovers within 2 hours, cover, and refrigerate for up to 3 days. The assembled, unbaked pie can be refrigerated for up to 24 hours.
Comment la réchauffer
Reheat portions covered in a 180°C oven until piping hot throughout, about 20 minutes; uncover for the final 5 minutes to recrisp the topping. Ensure leftovers reach 74°C in the center.
Nutrition / portion
704kcal
41,29 gprotéines
50,31 gglucides
38,04 glipides
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