Shepherd’s pie with hasselback topping
Shepherd’s pie with hasselback topping – comfort food with a carby twist
Hasselbacks on a shepherd’s pie? I’m actually obsessed. Honestly, I don’t know why we haven’t been doing this all along. Shepherd’s pie is already peak comfort food as it is hearty, savoury, a proper hug in food form. However, swap out the usual mash topping for rows of crispy, golden hasselback potatoes and you’ve got something next level. It’s indulgent, it’s fun, and it looks so good coming out of the oven you’ll want to take a photo before you dig in.
Now, the name… that’s where I’m stuck. Hedgehog Pie? Hasselhoff Pie? Or maybe just “The Best Dinner Ever”? Whatever we call it, one thing’s for sure: you’ll be calling it your new go-to dinner when the craving for proper British comfort food hits.
Why hasselbacks?
Classic mash-topped shepherd’s pie is delicious, don’t get me wrong. But hasselbacks bring texture and drama to the party. Each little slice of potato fans out and crisps up in the oven, giving you the best of both worlds – crispy edges and fluffy middles. And because the potatoes cook twice (once on their own, then again on top of the pie), you get that gorgeous golden finish with very little extra effort.
If you’re feeling rebellious, you can roast the hasselbacks in a separate tray while you make the filling on the hob. Perhaps a bit of a rule-breaker move since this is meant to be a one-pan recipe. But hey, I won’t tell if you don’t.
The comfort food we all crave in those chilly months
There’s something about shepherd’s pie that just screams cosy pub dinner. The rich lamb mince filling, slow-cooked with onions, carrots, garlic, tomato purée, and a splash of red wine, is pure nostalgia. Add a little Worcestershire sauce, some thyme, and maybe a sprinkle of rosemary, and you’ve got that deep, savoury base that makes you feel warm from the inside out.
When the days get darker and the heating goes on, this is exactly the kind of food I want on the table. It’s hearty, generous and feels like a proper meal. Shepherd’s pie isn’t fancy, but this hasselback topping makes it look a little dressed up without losing its comforting heart.
Why you’ll be obsessed with this recipe
Showstopper topping – hasselbacks make this pie look way fancier than it actually is.
One-pot cooking – less washing up, more eating.
Make-ahead friendly – prep it earlier in the day and bake when ready.
The ultimate crowd-pleaser – family, mates, even fussy eaters will demolish this.
How to serve it to maximise delicious-ness
This dish is so filling and complete on its own that you don’t need much alongside it. But if you want to go the extra mile:
Greens -peas, tenderstem broccoli, or garlicky green beans work well.
Gravy – technically unnecessary, but a drizzle never hurt anyone.
Bread – for mopping up any leftover sauce at the bottom of the pan.
And if you’re feeling extra indulgent? A cheeky glass of red wine on the side doesn’t go amiss. Also, I know this sounds absolutely OTT but I wouldn’t even mind a side of mash…more potato the better for me. Don’t come at me in the comments.
A little book plug…
This recipe is an exclusive from my latest book, Poppy Cooks: The Actually Delicious One Pot Cookbook. With this one, I had more freedom, so no restrictions of “only slow cooker” or “only air fryer.” Just one-pot wonders, cooked in whatever way makes sense. It meant I could play around, get creative, and land on fun recipes like this one that reinvent classics in a way that still feels comforting and familiar. So if you do purchase the book, I hope you love it as much as I did creating it.
Final thoughts on this classic mash-up
Whether you call it Hedgehog Pie, Hasselhoff Pie, or just “the dish you’ll dream about all winter,” this Shepherd’s Pie with Hasselback Topping is going to be one for the books. It’s comforting, hearty, and just a little bit extra, in the best way possible of course.
Serve it up, bask in the praise, and maybe even snap a cheeky pic for Instagram because this pie deserves a moment in the spotlight. Don’t forget the tag me x
Shepherd’s pie with hasselback topping
By Poppy Cooks
https://www.poppycooks.com/recipes/shepherds-pie-with-hasselback-topping/
Ingredients
- 1kg baby potatoes
- light olive oil
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 1 leek, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, minced
- 500g lamb mince
- 2 bay leaves
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 tablespoons double-concentrate tomato purée
- 125ml any red wine
- 2 tablespoons plain flour
- 500ml lamb stock
- Worcestershire sauce, to taste
- 200g frozen peas
- 50g cheddar, grated
- salt and black pepper
Metric
Imperial
Instructions
- Heat your oven to 200°C/180°C fan/Gas 6.
- Cut your potatoes into hasselbacks – lay the handle of a wooden spoon either side of the potato you’re cutting and slice across to make slits along the potato’s length. The spoon handles will make sure you don’t cut all the way through. Drizzle the hasselbacks with olive oil, getting right into the cuts, then tip them into the pan and roast for 20–25 minutes, until golden brown and almost cooked. Scoop the potatoes out of the pan and set them aside for later. Leave the oven on.
- Place the empty pan on the hob over a medium–high heat and add a drizzle of olive oil. Throw in the onion, carrots, leek, celery and garlic. Reduce the heat to medium and fry gently for 4–6 minutes, until the onion is translucent and lightly golden brown.
- Add the lamb mince and use a wooden spoon to break it up. Fry for a few more minutes, until the lamb is browned all over, then season well with salt and pepper. Throw in the bay, rosemary and thyme. Squeeze in the tomato purée and leave it to cook out for 2–3 minutes, until thick.
- Pour in the red wine to deglaze the pan, then sprinkle in the flour and cook it out, stirring, for 3–4 minutes. Pour in the lamb stock, season well with salt and pepper and add Worcestershire sauce to taste.
- Bring the lamb mixture to the boil, then turn down the heat to a simmer. Leave it to bubble away for 10–15 minutes, until thickened, then remove the bay, thyme and rosemary.
- Stir through the peas, then top the lamb mixture with the hasselback baby potatoes, covering the filling in a layer. Sprinkle over the cheddar. Pop the pan in the oven for 20 minutes, until the cheese is golden and the filling is bubbling.