Shepherd's pie

Not yet rated

Dominic Chapman's shepherd's pie recipe offers a few secrets on how to get it perfect. Adding egg yolks to the mash, which will give the top layer a golden crust, is just one of them. He suggests using Welsh Black Face lamb, a breed noted for its quality.

First published in 2015





  • Piping bag and nozzle


Bring a pot of water to the boil and then drop in the potatoes. Boil for 15 minutes or until the potatoes are tender. Drain and then add the butter. Mash the potatoes until all lumps are removed and set aside
Place the lamb in a large pot or casserole dish with a little oil and cook until nicely browned. Drain to remove any excess fat and then return to the pot
  • 500g of lamb mince
  • oil
Place the pot over a medium heat and add the white wine. Heat until reduced by half then add the vegetables and cook until they are softened but retain their crunch
Add the stock and reduce until the meat has absorbed all the liquid. Add more stock if the pie mix is a little dry. Season with salt, pepper and thyme and stir in the ketchup and Worcestershire sauce
Mix in 2 egg yolks to the mash - this will give the mash topping a glossy finish - and then spoon into a piping bag. Pipe the mash on top of the pie filling until completely covered
Place the pot or dish in an oven set to 200°C/gas mark 6 and cook for around 30 minutes, or until golden brown and bubbling. Serve immediately
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

Get in touch

Please sign in or register to send a comment to Great British Chefs.