This is proper soul warming comfort food. A rich, savoury lamb mince filling, full of veg and thick gravy, topped with layers of thinly sliced potato instead of pastry. It bakes up golden and hearty, somewhere between a cottage pie and a potato bake.
The sliced potato top means there is no pastry to make, and it goes lovely and crisp at the edges. Underneath, the lamb and gravy are rich and comforting.
It feeds six and makes the kind of dinner everyone goes back for seconds of.
Why You’ll Love It
It is hearty and comforting, a rich lamb mince filling under a golden potato top. There is no pastry to fuss with, the sliced potato does that job and crisps up beautifully, and it is packed with veg so it is a full meal in a dish. It feeds six, so it is great for a family dinner with leftovers, and it reheats really well.
The Shortcut That Makes It Work
Sliced potato replaces the pastry. Instead of making or blind baking a pie crust, you layer thin potato slices over the mince, and they crisp up in the oven as the pie bakes. It saves the fiddly pastry step entirely and gives you a lovely, hearty top at the same time.
Handy Tips
Cook the flour into the mince for a couple of minutes before you add the water, it thickens the gravy and takes away any raw flour taste. Slice the potatoes thinly and evenly, a mandolin makes quick work of it, so they cook through and crisp on top. Season the potato layer well and a light spray of oil helps it go golden. Let the pie sit for a few minutes before serving so it holds together when you cut it.
What To Serve With It
It is a full meal on its own, but some steamed greens, peas or a simple salad on the side make it a complete dinner.
Leftovers / How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the potato top crisp, or the microwave if you are in a hurry. It is great for lunches too.
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Lamb and Potato Pie
Prep Time 30 minutes 
Setting Time
45 minutes 
Ingredients
Equipment
Method
- Heat a large pan on medium-high heat and add lamb mince, breaking it up as it cooks.
- Once browned, add diced carrot, onion, and celery. Cook for about 5 mins, stirring, until veggies soften and the lamb is cooked through.
- Now, stir in garlic, tomato paste, beef stock powder, Worcestershire sauce, and plain flour. Mix thoroughly for 2 mins—this helps deepen the flavours and remove the flour taste.
- Pour in water, stirring well, and let the mixture bubble away until you have a thick, yummy gravy. Turn off the heat.
- Arrange potato slices neatly over the meat filling. Sprinkle generously with salt and pepper, and give the potatoes a quick spray with oil.
- Pop the lid on your pan (make sure it’s oven-safe!), then place into a preheated oven at 180°C. Bake until potatoes feel tender when poked with a sharp knife—around 20 mins (this can vary a bit depending on potato thickness).
- Remove the lid and bake uncovered for another 10 mins until beautifully golden and crisp on top. Serve hot and enjoy all those cosy vibes!
Nutrition
Video
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FAQs
Can I use beef mince instead of lamb?
Yes. Beef mince works well in place of lamb for a more classic cottage pie style. The method stays exactly the same.
Do I need to pre-cook the potatoes?
No. Sliced thinly, the potato cooks through and crisps up on top as the pie bakes, so it goes on raw.
Can I make it ahead?
Yes. You can assemble it ahead and bake when ready, or bake it and reheat. Reheat in the oven to keep the potato top crisp.
Can I make it gluten-free?
You can adapt it. Use a gluten-free plain flour to thicken, and check your Worcestershire sauce, as standard versions can contain gluten. Use a gluten-free Worcestershire to be sure.
