Description
A hearty and comforting Shepherd’s Pie made with ground lamb or beef, layered with a rich vegetable and meat filling and topped with creamy mashed potatoes. This classic dish is perfect for family dinners and can be prepared ahead of time for convenience.
Ingredients
Scale
Meat Filling
- 1 1/2 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb or beef mince
- 1/4 cup plain/all purpose flour
- 1/4 cup tomato paste
- 2 cups beef stock/broth
- 1/2 cup red wine (or water)
- 1 beef bouillon cube, crumbled (OXO brand)
- 1 tbsp Worcestershire sauce
- 2 bay leaves, dried or fresh
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup frozen peas
Mashed Potato Topping
- 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1″ cubes
- 2/3 cup milk (whole or low fat)
- 2 tbsp (30g) unsalted butter
- 2 – 3 tbsp grated parmesan (optional)
- 2 tbsp (30g) unsalted butter, melted (for topping)
- Fresh thyme leaves, for garnish (optional)
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 minute until fragrant. Add the chopped carrot, celery, dried or fresh thyme, and rosemary. Cook for about 3 minutes until the vegetables soften and become sweet.
- Cook the lamb: Increase heat to high and add the ground lamb or beef. Break the meat up as it cooks, continuing to cook until it is fully browned and cooked through.
- Make the sauce: Sprinkle the flour over the cooked meat and mix well to combine. Stir in the tomato paste followed by the beef stock, red wine or water, crumbled bouillon cube, Worcestershire sauce, and bay leaves. Mix everything thoroughly.
- Simmer and thicken: Bring the mixture to a simmer, then reduce the heat to medium to maintain a rapid simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
- Season and cool: Remove from heat, add salt and black pepper to taste, adjusting seasoning as needed. Stir in frozen peas. Transfer the filling to a 1.5 litre (1.5 quart) pie baking dish. Cover and refrigerate to cool for 1 to 2 hours, or overnight for best flavor development.
- Prepare mashed potatoes: (Not included in original instructions but necessary for completion) Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well, then mash with milk and 2 tbsp unsalted butter until smooth and creamy. Stir in grated parmesan if using.
- Assemble and bake: (Not included in original instructions but implied) Preheat the oven to 200°C (400°F). Spread the mashed potatoes evenly over the cooled meat filling. Drizzle melted butter over the top. Bake for about 20-25 minutes until the top is golden and the filling is bubbling.
- Garnish and serve: Remove from oven, let stand for a few minutes. Garnish with fresh thyme leaves if desired. Serve warm.
Notes
- Shepherd’s Pie is traditionally made with lamb; using beef makes it a Cottage Pie.
- This recipe is great for making ahead; the filling can be refrigerated overnight before assembling and baking.
- For a gluten-free option, substitute the plain flour with a gluten-free flour blend.
- The recipe video demonstrates key techniques to help ensure success.
- Adjust seasoning to your taste after cooking the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 653 kcal
- Sugar: 5 g
- Sodium: 742 mg
- Fat: 50 g
- Saturated Fat: 23 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 139 mg
