Don Signature Crab - Singapore Food Guide

Shepherd's Pie with Lamb (Traditional)

A Singapore-style take on classic Shepherd's Pie with lamb mince and a creamy mashed potato topping, baked until golden and bubbling.

Shepherd's Pie with Lamb (Traditional)

About this dish

Shepherd's Pie with Lamb is a comforting, oven-baked casserole that fits right into Singapore home cooking — think cosy family dinners in an HDB flat after a long day, weekend potlucks in the heartland, or a Western-leaning spread for festive gatherings in Tiong Bahru or East Coast. This traditional version uses minced lamb slowly cooked with aromatics and a rich gravy, then finished with buttery mashed potato that crisps lightly in the oven.

The flavour profile is savoury and herb-forward: caramelised onions, carrot and celery lend sweetness and texture, while thyme and a splash of Worcestershire deepen the umami. In a Singapore context you can easily nudge the taste toward local preferences — a pinch of nutmeg in the mash, or a touch of sambal for those who like more heat — without losing the classic character. The texture contrasts a soft, silky mash with a hearty, saucy lamb base studded with peas.

This recipe suits busy parents looking for make-ahead comfort food (the filling can be made a day ahead), potluck hosts who need something that feeds a crowd, and cooks who enjoy a hands-on bake for weekend brunches. Serve with a simple achar or a crisp cucumber salad to brighten the dish, and pair with an ice-cold beer or iced lemon tea for a proper Singapore-style makan experience.

Ingredients

  • 900 g potatoes, peeled and cut into even chunks
  • 600 g minced lamb (preferably shoulder or leg mince)
  • 1 large onion (about 200 g), finely chopped
  • 2 medium carrots (about 150 g), diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 100 ml dry red wine (optional) or 100 ml beef/lamb stock
  • 300 ml beef or lamb stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1 bay leaf
  • 150 g frozen peas
  • 2 tbsp olive oil
  • 50 g unsalted butter (for mash) + 1 tbsp for finishing
  • 100 ml milk (or evaporated milk for richer mash)
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tsp cornflour mixed with 1 tbsp cold water (slurry) - optional, to thicken
  • Optional: 1 tsp sambal oelek or chilli padi, if you like heat

Step-by-Step Method

  1. Preheat the oven to 200°C (180°C fan). Prepare an ovenproof dish (about 23 x 33 cm) and set aside.
  2. Boil the potatoes in salted water until tender, about 12–15 minutes depending on size; drain well and return to the pot to steam-dry for 1–2 minutes.
  3. Mash the potatoes with 50 g butter, 100 ml milk and a pinch of nutmeg until smooth. Season with salt and pepper; set aside. For extra creaminess, whip briefly with a hand mixer.
  4. Heat 2 tbsp olive oil in a wide frying pan or wok over medium-high heat. Add the chopped onion and cook until translucent and beginning to brown, about 5–7 minutes — this caramelisation builds flavour.
  5. Add diced carrots and celery and cook for 4 minutes until starting to soften. Stir in minced garlic and cook 30 seconds until fragrant.
  6. Increase heat to high, add the minced lamb and break it up with a wooden spoon. Brown the lamb well so it develops colour — 6–8 minutes — then drain excess fat if needed (leave a little for flavour).
  7. Stir in 2 tbsp tomato paste and cook for 1–2 minutes. Deglaze with 100 ml red wine or 100 ml stock, scraping up any browned bits. Add Worcestershire sauce, thyme and bay leaf, then pour in 300 ml stock.
  8. Simmer the filling over medium heat for 12–15 minutes until the liquid reduces and thickens. If needed, stir in the cornflour slurry and cook 1–2 minutes until glossy. Fold through frozen peas and taste; adjust seasoning with salt, pepper or a small pinch of sugar or light soy sauce if you prefer that familiar zi char balance.
  9. Remove the bay leaf and transfer the lamb mixture into the prepared ovenproof dish, spreading evenly. Spoon or pipe the mashed potato over the top, smoothing or creating texture with a fork so it crisps in the oven.
  10. Dot the surface with 1 tbsp butter and place the dish in the preheated oven. Bake for 20–25 minutes or until the potato is golden and the edges are bubbling. For extra colour, finish under a hot grill for 2–3 minutes — watch closely to avoid burning.
  11. Remove from the oven and let rest 5 minutes before serving. This helps the gravy settle and makes serving cleaner.
  12. Serve hot with a simple cucumber achar, sautéed greens, or a crisp salad and an ice-cold drink — perfect for a Singapore-style family dinner or potluck.

Tips & Serving Ideas

  • Make the lamb filling a day ahead and refrigerate — flavours develop overnight and it makes assembly quick on the day you bake.
  • If you can't find minced lamb at your local NTUC or Cold Storage, use minced beef as a substitute and still call it a hearty cottage pie-style dish.
  • For a local spicy twist, stir 1 tsp sambal oelek or chopped chilli padi into the filling when simmering — start small and taste, adjusting for heat tolerance.
  • To get good browning (and a bit of roast flavour like a zi char stall would aim for), brown the mince properly over high heat in batches rather than crowding the pan.
  • Use a ricer or food mill for ultra-smooth mashed potatoes; if you prefer texture, leave small lumps for a rustic finish. Add a splash of evaporated milk for extra silkiness.
  • Leftovers reheat well in the oven at 180°C for 15–20 minutes or in portions in the air fryer for a crispy top — great for next-day lunchboxes.
  • If oven access is limited (small HDB kitchens), assemble individual portions in foil containers and use a toaster oven; reduce bake time slightly for smaller sizes.

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