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A classic shepherd's pie of lamb, mushrooms, carrots and peas under a potato top mashed with Greek yoghurt. Comforting and soft, with the lamb drained of its fat before the vegetables go in.
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
Heat a large, deep frying pan over medium-high heat with nothing in it. Add the lamb and cook for 8 to 10 minutes, breaking it up, until well browned. Tip it into a sieve set over a bowl to drain off the fat, then return it to the pan.
Add the onion, carrot and mushrooms and cook over medium heat for 8 minutes, until the mushrooms have given up their water and it has evaporated. Stir in the tomato purée, flour, thyme and rosemary for 1 minute.
Pour in the stock, bring to a simmer and cook, half covered, for 20 minutes, until thick. Stir in the frozen peas.
Cooked when: 71°C / 160°F in the centre, with no pink left. A food thermometer is the reliable way to tell.
Meanwhile, boil the potatoes for 15 to 18 minutes, until completely tender. Drain them, leave them to steam dry for 3 minutes, then mash with the Greek yoghurt and a pinch of salt.
Heat the oven to 200°C / 400°F (180°C fan). Spoon the lamb into a baking dish about 20 by 25 cm, spread the mash over it and rough the top with a fork. Bake for 25 to 30 minutes, until the ridges are golden and the filling bubbles at the edges.
Drain the lamb in a sieve after browning. Lamb mince is nearly a quarter fat by weight and much of it melts out in the first ten minutes; tipped away there, it does not end up as an orange layer under the potato.
One serving is A quarter of the pie. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Lean beef mince instead of lamb
That makes it a cottage pie, and much leaner. Skip the sieve; there is little fat to drain.
Per serving: about 145 kcal less, about 5 g more protein, about 18 g less fat.
Sweet potato for the top
Sweeter and softer; it boils in 12 to 15 minutes and browns faster.
Per serving: about 15 kcal more, about 1 g less protein, about the same fat.
Leave out the flour and simmer 10 minutes longer
Slightly thinner gravy. Nutrition is not recalculated.
Allergens: Removes gluten from the flour. Check the stock label, which can contain it.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A measured portion of lamb, stretched with mushrooms and peas, under a potato top mashed with Greek yoghurt instead of butter. The figures count all the lamb's fat, including what you drain, so they overstate what is eaten.
| Energy | 545 kcal |
|---|---|
| Protein | 32 g |
| Fat | 27 g |
| of which saturates | 12 g |
| Carbohydrate | 45 g |
| of which sugars | 10 g |
| Fibre | 7 g |
| Sodium | 290 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 4. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| lamb mince | 450 g | FDC 174370Lamb, ground, raw | 1269 kcal | 74.5 g |
| onion | 120 g | FDC 170000Onions, raw | 48 kcal | 1.3 g |
| carrot | 150 g | FDC 170393Carrots, raw | 62 kcal | 1.4 g |
| mushrooms | 200 g | FDC 169251Mushrooms, white, raw | 44 kcal | 6.2 g |
| tomato purée | 30 g | FDC 170459Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 25 kcal | 1.3 g |
| plain flour | 10 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 36 kcal | 1.0 g |
| dried thyme | 1 tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| fresh rosemary | 0.5 g | FDC 173473Rosemary, freshA teaspoon of chopped rosemary weighs 0.7 g, about 1 kcal on FoodData Central 173473. That record has no sugars value, so the rosemary is listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| beef stock | 255 g | FDC 172883Soup, stock, beef, home-preparedCalculated with FoodData Central's home-prepared beef stock. Bought stock and stock cubes carry more salt. | 33 kcal | 5.0 g |
| frozen peas | 150 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 116 kcal | 7.8 g |
| potatoes | 600 g | FDC 170026Potatoes, flesh and skin, raw | 462 kcal | 12.3 g |
| Greek yoghurt | 160 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) | 94 kcal | 16.3 g |
| Whole recipe | Divided by 4 | 2188 kcal | 127.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 4 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 1 hr 5 min · 415 kcal · 41 g protein per serving
Tender meatballs of lean ground beef baked in a garlicky tomato and spinach sauce under melted mozzarella. Five small meatballs and a slice of toast make a plate that is easy to finish.
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