Shepherd’s pie with lamb’s liver

Shepherd’s pie with lamb’s liver

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 30 mins Cook: 2 hrs, 30 mins

Easy

Serves 4 - 6
Slow cook lamb mince with liver to pack this family favourite with flavour - chop the vegetables in a processor to save time

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal593
  • fat28g
  • saturates13g
  • carbs43g
  • sugars9g
  • fibre6g
  • protein38g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack lamb mince
  • 250g lamb's liver (or chicken livers)
  • 500ml chicken or lamb stock
  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • a few thyme sprigs
  • 1 bay leaf
  • 3 tbsp tomato purée
  • 2 tbsp Worcestershire sauce, plus extra to serve
  • seasonal vegetables, to serve

For the mash topping

  • 1¼kg Maris Piper potatoes, cut into large chunks
  • 150-200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g tangy cheese (such as mature Red Leicester), grated
  • 20g pack parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat 1 tbsp oil in a wide, lidded frying pan or flameproof casserole dish. Fry the mince for 10 mins or until well browned. While it cooks, remove large tubes, stringy bits and membrane from the liver, and discard, then finely chop the liver.

  2. Add the liver to the mince and cook for a few mins until it changes colour. Tip the mince and liver into a bowl, deglaze the pan using a splash of the stock, then pour the liquid on top of the mince and liver mixture. Wipe out the pan.

  3. Heat the rest of the oil. Add the vegetables and herbs, season and soften for 10 mins. Stir in the purée, Worcestershire sauce, mince, liver and stock. Cover and simmer for 1 1⁄2 hrs until the sauce is rich and the meat tender. After 45 mins, stir it and add a splash of water if at all dry. If any bits of liver look prominent, mash them into the sauce.

  4. Start the mash topping with 30 mins cooking time to go. Heat oven to 190C/170C fan/gas 5. Boil the potatoes until tender, then drain. Warm 150ml of milk in the potato pan, then add the drained potatoes and the butter. Mash until smooth, adding more milk if needed. Season generously and stir through most of the cheese and all the parsley.

  5. When the mince and liver is ready, transfer it to a deep baking dish. Top with the mash, smoothing it to the edges of the dish, then scallop the top with a knife or leave it rough. Scatter with the rest of the cheese and bake for 45 mins until golden and bubbling. Let stand for 5 mins, then serve with seasonal vegetables and an extra dash of Worcestershire sauce.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
kerrylee15
1st Nov, 2014
0.05
WORST shepherd's pie. Used the correct ingredients and the liver overpowered everything. Use half or a quarter of the liver. It also takes far too long for a shepherd's pie.
jenabrady91
19th Oct, 2014
5.05
Made this tonight as a Sunday/hangover tea and it was really good. I had beef mince so used that with the lamb liver and used beef stock instead of chicken stock but the lamb liver gives a really good flavour. Definitely make again!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.