Delia Smith Shepherds Pie​ Recipe

This hearty Delia Smith Shepherd’s Pie is made with tender minced lamb, onions, carrots, swede, and a unique touch of warming cinnamon. The result is a deeply savory and comforting main course topped with fluffy mashed potatoes, sliced leeks, and bubbly melted cheese. This recipe creates a perfect golden-crusted dinner that is ideal for a cozy winter evening with the family.

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Delia Smith Shepherd’s Pie Ingredients

For the Meat Filling:

• 1 lb (450 g) minced lamb
• 10 fl oz (275 ml) fresh lamb stock (or chicken/beef stock if unavailable)
• 1 tbsp olive oil
• 2 medium onions, peeled and chopped
• 3 oz (75 g) carrot, peeled and chopped very small
• 3 oz (75 g) swede (rutabaga), peeled and chopped very small
• 1 level tbsp plain flour
• 1 level tbsp tomato purée
• 1/2 level tsp ground cinnamon
• 1 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• Salt and freshly milled black pepper

For the Topping:

• 2 lb (900 g) Desirée or King Edward potatoes
• 2 oz (50 g) butter
• 2 medium leeks, cleaned and sliced into 1/2 inch rounds
• 2 oz (50 g) mature Cheddar cheese, coarsely grated

How To Make Delia Smith Shepherd’s Pie

1. Sauté the vegetables: Heat the olive oil in a large frying pan or saucepan over medium heat. Fry the onions for about 5 minutes until they brown slightly at the edges. Add the chopped carrots and swede (rutabaga) and cook for another 5 minutes. Remove the vegetables from the pan and set them aside.
2. Brown the meat: Turn the heat up high. Add the minced lamb to the pan in batches. Toss it around and break it up with a wooden spoon or fork until it is nicely browned all over.
3. Season the mixture: Return the cooked vegetables to the pan with the meat. Season generously with salt and pepper. Add the cinnamon, thyme, and parsley.
4. Thicken the sauce: Stir in the flour; this will soak up the juices and help thicken the sauce. Gradually pour in the stock while stirring until it is fully incorporated. finally, stir in the tomato purée.
5. Simmer the filling: Turn the heat down to low, cover the pan with a lid, and let it cook gently for about 30 minutes.
6. Cook the potatoes: While the meat cooks, peel the potatoes and cut them into even chunks. Place them in a steamer over boiling water, sprinkle with salt, cover, and steam for about 25 minutes until completely tender. (Preheat your oven to 400°F / 200°C / Gas Mark 6 now).
7. Mash the potatoes: Drain the potatoes and return them to the hot saucepan. Cover with a tea towel for 5 minutes to absorb excess steam. Add the butter and mash until smooth using an electric hand whisk or masher. Do not add milk. Season with salt and pepper.
8. Assemble and bake: Spoon the meat mixture into a baking dish and level it out. Spread the mashed potato evenly over the meat. Scatter the sliced leeks on top of the potato, then sprinkle with the grated cheese. Bake on a high shelf in the oven for 25 minutes until the top is crusty and golden.

Recipe Tips

• Why Cinnamon? It might seem unusual, but the pinch of cinnamon adds a subtle warmth and depth to the lamb that makes the dish taste incredibly savory without tasting like dessert.
• Steam, Don’t Boil: Steaming the potatoes prevents them from absorbing too much water. This ensures your topping is fluffy rather than gluey.
• Skip the Milk: Delia specifically advises against adding milk to the mash. The potato topping needs to be firm to sit on top of the sauce; adding milk makes it too soft and liable to sink.
• Dry the Potatoes: Placing a clean tea towel over the drained potatoes absorbs the steam. This “drying out” step is the secret to the fluffiest possible mash.

What To Serve Shepherd’s Pie

This dish is a complete meal in itself, containing meat, starch, and root vegetables. However, to balance the richness, serve it with simple green vegetables. Steamed garden peas are a classic pairing that adds sweetness. You could also serve buttered savoy cabbage, roasted broccoli, or a crisp pickled red cabbage salad to cut through the savory lamb fat.

How To Store Shepherd’s Pie Leftovers

• Refrigerate: Allow the pie to cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: You can freeze the assembled pie before baking, or freeze cooked leftovers. Wrap tightly to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Delia Smith Shepherd’s Pie Nutrition Facts

Serving Size: 1 portion (approx. 1/4 of recipe)

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 450mg
• Total Carbohydrate: 55g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 28g

Frequently Asked Questions

• Can I use beef instead of lamb? Technically, if you use beef, it becomes a “Cottage Pie.” Shepherd’s Pie is traditionally made with lamb (because shepherds herd sheep). However, the recipe works perfectly well with minced beef if you prefer it.
• Why do you put leeks on top? Putting the leeks on top of the potato rather than inside the pie allows them to roast and caramelize in the oven. This adds a delicious crunchy texture and sweet onion flavor to the crust.
• Can I make this ahead of time? Yes. You can assemble the entire pie (meat, potato, leeks, and cheese), cover it, and keep it in the fridge for up to 24 hours before baking. You may need to add 5-10 minutes to the cooking time if baking from cold.
• What is Swede? In the US, a swede is typically called a rutabaga. It is a root vegetable similar to a turnip but sweeter and more yellow. If you cannot find it, you can substitute it with more carrots or parsnips.

Try More Recipes:

• Delia Smith Scrambled Eggs​ Recipe
• Delia Smith Seville Orange Marmalade​ Recipe
• Delia Smith Millionaire Shortbread Recipe