Shepherd's Pie

Steps

• Potatoes: Boil the potatoes in salted water until fork-tender, then drain and mash with the butter and warm milk until smooth.
  ⏱ Start 18 min timer
• Filling: Brown the beef in a large skillet, breaking it up, then drain excess fat. Add the onion and carrots and cook until softened.
  ⏱ Start 8 min timer
• Filling: Add the garlic and tomato paste and cook a minute, then sprinkle the flour over and stir to coat.
  ⏱ Start 1 min timer
• Filling: Pour in the stock and Worcestershire, bring to a simmer, and cook until thick enough to hold a clear trail when you drag a spoon through it.
  ⏱ Start 8 min timer

  Tip: This has to be genuinely thick, not just simmered — a loose filling can't support the mashed potato layer and the pie won't hold together when served.

• Filling: Stir in the peas and season with salt.
• Assemble: Heat the oven to 200°C (400°F). Spread the filling in a baking dish, then dollop the mashed potato over the top, spreading to the edges to seal in the filling. Stir the egg yolk into a beaten egg wash if using and brush over, then drag a fork across the surface to create ridges.
• Bake: Bake until the potato top is golden and the filling is bubbling at the edges.
  ⏱ Start 25 min timer