Delia Smith Old Shepherd’s Pie

Delia Smith’s shepherd’s pie is a lamb mince bake topped with potato discs, sliced leeks and melted Cheddar. It bakes at 200°C (400°F) for 35 to 40 minutes. Carrot, swede, thyme and a pinch of cinnamon give the filling a warmth most versions miss.

This recipe comes from Delia’s How to Cheat at Cooking (2008), where she calls it “nothing short of sensational.” The frozen mash discs layered with leeks and Cheddar crisp into something closer to a gratin than a plain mash crust. She also has a from-scratch version with cheese-crusted leeks in her other books, so leeks on lamb is clearly a Delia signature.

The key technique is the high-heat fry at the start. Delia says to get the oil very hot, then cook the onion, carrot and swede for five minutes without lowering the heat. That browning builds the savoury depth the filling needs.

Delia Smith Old Shepherd’s Pie

Recipe by Pinch PerfectCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

395

kcal

Total time

45

minutes

From Delia’s How to Cheat at Cooking (2008). A shortcut shepherd’s pie that uses store-bought lamb mince and frozen mash discs, topped with leeks and Cheddar for a crispy gratin finish Delia calls “nothing short of sensational.”

Ingredients

• For the filling:

• 400g tin minced lamb (see FAQ 1 for fresh mince swap)

• 1 largish onion, peeled, quartered and chopped in a mini chopper, or 4 tablespoons frozen diced onions

• 175g ready-prepared diced mixed carrot and swede

• 1 dessertspoon olive oil

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon ground cinnamon

• Salt and pepper to taste

• For the topping:

• About 16 discs frozen mashed potato (see FAQ 1 for homemade swap)

• 2 medium leeks, trimmed, white parts only

• 3 heaped tablespoons ready-grated mature Cheddar

Directions

• Preheat: Set the oven to 200°C (400°F), gas mark 6.
• Fry the vegetables: Heat the oil in a largish frying pan until very hot. Add the onion, carrot and swede. Cook for about 5 minutes on high heat, stirring them around, until they colour a bit at the edges.
• Combine the filling: Mix the fried vegetables with the minced lamb, thyme, cinnamon and some seasoning. Transfer the whole lot to an 18cm (7 inch) square baking dish, or similar.
• Layer the topping: Arrange the potato discs on top, slightly overlapping.
• Prepare the leeks: Cut each leek vertically to halfway down. Fan the layers out under cold running water to remove any dirt. Slice through to the bottom, then across very finely.
• Add leeks and cheese: Sprinkle the sliced leeks all over the potato. Follow with the grated Cheddar.
• Bake: Put the dish into the oven for 35 to 40 minutes, until the top is crusty and golden.
• Rest: Let it settle for about 10 minutes before serving.

Notes

• Delia’s notes: For cottage pie, a 400g tin of minced beef works equally well. If using ready-prepared swede and carrot from a different shop, it may come in larger chunks: chop them a bit smaller in the mini chopper. Serve with ready-shredded spring greens.

FAQs

Can I use fresh lamb mince instead of tinned?

Yes, and you’ll probably need to. Delia wrote this in 2008 using M&S tinned minced lamb, which is harder to find now. Brown 400g fresh lamb mince in the hot oil first, breaking it up until no pink remains.

Drain off excess fat before adding the vegetables.

The rest of the recipe stays the same, but add 2 tablespoons of Worcestershire sauce and a splash of lamb stock. Tinned lamb comes in its own gravy, so fresh mince needs that extra moisture. Delia’s own site says readers have “successfully adapted” the recipe to what’s currently available.

Why does Delia add cinnamon to shepherd’s pie?

Half a teaspoon of ground cinnamon sounds odd in a British pie, but it works with lamb specifically. Cinnamon rounds out the gamey edge without making the dish taste sweet. It pairs with the thyme to push the flavour somewhere between pub grub and Middle Eastern.

Delia doesn’t explain her reasoning in the headnote, but How to Cheat at Cooking leans on bold flavours throughout because convenience ingredients need a push. The cinnamon here is that push. Start with half a teaspoon as written, and taste the filling before it goes into the dish.

What’s the best way to clean leeks for the topping?

Delia gives a specific method: cut each leek vertically to halfway down, then fan the layers out under cold running water. Dirt hides between the inner layers, and this opens them up without pulling the leek apart. After washing, slice through to the bottom, then across very finely.

I’d add one step Delia doesn’t mention: dry the sliced leeks with kitchen paper before scattering them over the potato. Wet leeks will steam rather than crisp, and you want them to pick up some colour in the oven alongside the Cheddar.

What’s the difference between shepherd’s pie and cottage pie?

Shepherd’s pie uses lamb (shepherd, sheep), cottage pie uses beef. Delia covers both in this recipe: she says a 400g tin of minced beef makes an equally good cottage pie. Everything else stays identical, including the topping, the cinnamon and the oven time.

The distinction matters more than most people think, because lamb and beef behave differently. Lamb is fattier and more flavourful, so it stands up to the cinnamon and thyme without extra seasoning. If you swap to beef, I’d increase the Worcestershire sauce and skip the cinnamon, since beef doesn’t need the same rounding.

Can I make this shepherd’s pie ahead of time?

Assemble the whole dish up to the point of baking, cover tightly with cling film and refrigerate for up to 24 hours. Add an extra 10 minutes to the oven time if baking straight from the fridge. The filling will be cold in the centre otherwise.

Delia doesn’t include a “Preparing Ahead” note in this recipe, but her method is designed for speed rather than advance prep. If you want a cook-and-freeze option, bake the pie fully, cool it completely, then freeze for up to 3 months. Reheat from frozen at 180°C (350°F) for 45 to 50 minutes, covered with foil for the first 30.

What should I serve with shepherd’s pie?

Delia’s own suggestion is a bag of ready-shredded spring greens, which fits the “cheat” philosophy of the book. She’s not wrong: something green and slightly bitter cuts through the richness of lamb, cheese and potato. Steamed tenderstem broccoli or buttered savoy cabbage work just as well.

Skip anything starchy alongside it. The potato topping already covers that, and adding chips or bread turns the meal heavy. A simple green salad with a sharp vinaigrette is the lighter option if spring greens feel too plain.