Chicken Pot Pie
55 min
Comfort food at its finest — creamy chicken and vegetables under a golden puff pastry lid. Makes the whole house smell incredible.
chickenbakedcomfort food
Shepherd's Pie
One of those dinners that makes everyone happy — rich lamb and vegetables under a blanket of creamy mashed potatoes with a golden cheese top.
Instructions
- 1
Heat oil in a large pan over medium-high heat. Add onion, carrot, and celery, cook for 5 minutes until softened.
- 2
Add garlic and cook for 1 minute until fragrant. Add lamb mince and cook, breaking it up with a spoon, until browned all over.
- 3
Stir in tomato paste and cook for 1 minute. Add flour and stir for 1 minute to cook out the raw flour taste.
- 4
Pour in wine and let it bubble for 30 seconds, then add beef stock, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.
- 5
Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes until the sauce has thickened. Remove bay leaves and stir in peas.
- 6
Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain well and mash with butter, milk, and egg yolk until smooth and creamy. Season with salt and pepper.
- 7
Preheat oven to 200°C. Transfer lamb mixture to a baking dish and spread mashed potato evenly on top. Use a fork to create ridges on the surface.
- 8
Sprinkle with cheese and bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
Per average serving
907
Calories
kcal
38.4
Protein
g
70.6
Carbs
g
54.4
Fat
g
15.8g
Fiber
7.1g
Sugar
489mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
907
Calories
kcal
38.4
Protein
g
70.6
Carbs
g
54.4
Fat
g
15.8g
Fiber
7.1g
Sugar
489mg
Sodium
Tips from the kitchen
- Brown the lamb properly before adding the tomato paste. If the pan is crowded and the meat steams instead, you lose the deep color that makes the filling taste like something. Push it around in batches if you need to.
- Don't skip cooking the flour for that full minute after the tomato paste. Raw flour leaves a chalky taste, and that minute also thickens the sauce so it doesn't go runny under the potatoes.
- Drain the potatoes really well and let the steam off for a minute before mashing. Wet potatoes give you a loose, gluey mash that slides around when you spread it. The egg yolk helps the top set and go golden.
- Let the filling thicken until a spoon dragged through the pan leaves a trail. If it's too loose going into the dish, it bubbles up around the sides and never sets.
- Use a fork to make ridges on the potato. Those raised bits catch the heat and crisp up, which is half the reason to bother with the top at all.
Ways to vary it
- If you want the classic cottage pie instead, swap the lamb for ground beef. Everything else stays the same.
- A splash of milk less and a spoon of grated parmesan stirred into the mash gives a sharper top, if cheddar alone feels too mild for you.
- For more vegetables in the filling, stir in a handful of chopped mushrooms with the onion and carrot. They cook down into the sauce and add body.
Storage & leftovers
Keeps in the fridge for up to 3 days, covered. It freezes well either baked or unbaked, so wrap it tightly and it'll hold for about 2 months. Reheat in the oven at 180°C until hot through and bubbling, around 25 minutes from chilled, rather than the microwave, which makes the potato top go soft.
What to serve with it
A pile of buttered greens like peas or kale on the side, and some crusty bread to mop up the gravy. A glass of the same red wine you cooked with doesn't hurt.
UC
By Untrained ChefPublished 8 February 2026 · Updated 11 July 2026
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