Description
Classic Shepherd’s Pie combines a rich, savory ground lamb filling with a creamy mashed potato topping, perfect for a comforting and hearty meal. This recipe uses fresh herbs and slow-simmered sauce for deep flavor, with options to use ground beef for a variation known as Cottage Pie.
Ingredients
Scale
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 (mince) OR beef
- 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 cooking 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, optional garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and minced garlic, cooking for 1 minute to soften and release aromas. Then add the finely chopped carrot, celery, dried or fresh thyme, and rosemary. Cook for an additional 3 minutes until the vegetables soften and become sweet.
- Cook the Lamb: Increase heat to high. Add ground lamb (or beef) to the skillet, breaking it up with a spatula or wooden spoon. Cook until the meat is browned evenly, releasing flavorful juices.
- Make the Sauce: Sprinkle flour over the meat mixture and stir thoroughly to coat ingredients evenly and form a roux. Then mix in tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir well to combine all components.
- Simmer and Thicken: Bring the mixture to a simmer, then reduce heat to maintain a rapid simmer (medium heat). Allow to cook uncovered for about 30 minutes, stirring occasionally, until the sauce reduces to a thick, gravy-like consistency.
- Season and Cool: Remove bay leaves, then season with salt and pepper to taste. Transfer the filling to a 1.5 litre (1.5 quart) pie baking dish. Stir through the frozen peas. Cover and refrigerate to cool for 1 to 2 hours or overnight to allow flavors to meld.
- Prepare Mashed Potatoes: Boil peeled and cubed potatoes in salted water until tender (about 15-20 minutes). Drain and mash with milk and 2 tablespoons unsalted butter until creamy. Optionally stir in grated parmesan for extra flavor.
- Assemble and Bake (implied step): Spread mashed potatoes evenly over the chilled meat filling. Drizzle the melted butter on top and optionally sprinkle with fresh thyme leaves. Bake in a preheated oven at 190°C (375°F) for approximately 25-30 minutes or until the potato topping is golden and heated through.
Notes
- Recipe video available for detailed preparation guidance.
- Shepherd’s Pie is traditionally made with lamb, but using beef creates a delicious Cottage Pie variation.
- Excellent for make-ahead preparation; filling can be refrigerated overnight before baking.
- Gluten-free option available by using gluten-free flour for thickening.
- Adjust seasoning with additional salt and pepper as preferred after simmering.
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
