Description
Classic Shepherd’s Pie with a savory ground lamb filling simmered in a rich gravy, topped with creamy mashed potatoes and baked to golden perfection. A comforting and hearty dish perfect for family meals and make-ahead dinners.
Ingredients
Scale
Filling Ingredients
- 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 recommended)
- 1 tbsp Worcestershire sauce
- 2 bay leaves, dried or fresh
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1 cup frozen peas
Mashed Potato Topping Ingredients
- 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)
Garnish
- Fresh thyme leaves, optional
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and minced garlic, and cook for 1 minute until fragrant. Then add the chopped carrot, celery, dried or fresh thyme, and rosemary, cooking for an additional 3 minutes or until the vegetables are softened and slightly sweetened.
- Cook Lamb: Increase the heat to high and add the ground lamb or beef to the skillet. Break the meat apart as it cooks and continue browning until fully cooked through and no longer pink.
- Make Sauce: Sprinkle the flour over the cooked meat mixture and stir to combine evenly. Add tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir thoroughly to mix all ingredients together.
- Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to maintain a rapid simmer (medium heat). Cook for approximately 30 minutes, stirring occasionally, until the sauce has thickened to a rich, gravy-like consistency.
- Cool Filling: Add salt and pepper to taste, adjusting seasoning as desired. Transfer the meat filling to a 1.5 litre / 1.5 quart pie baking dish and stir in the frozen peas. Cover and refrigerate to cool for 1 to 2 hours or overnight for best flavor development.
- Prepare Mashed Potatoes: While the filling cools, boil the peeled and cubed potatoes in salted water until tender (about 15 to 20 minutes). Drain well, then mash together with milk, unsalted butter, and grated parmesan (if using) until smooth and creamy.
- Assemble and Bake: Preheat your oven to 200°C (400°F). Spoon the mashed potatoes evenly over the cooled meat filling, spreading to cover completely. Brush the top with melted butter for a golden crust. Bake in the preheated oven for 20 to 25 minutes or until the potato topping is golden and slightly crisp.
- Serve: Garnish with fresh thyme leaves if desired and allow the pie to rest for 5 minutes before serving. Enjoy your hearty Shepherd’s Pie warm.
Notes
- Shepherd’s Pie is traditionally made with lamb, but using ground beef transforms it into a Cottage Pie, both equally delicious.
- This dish makes an excellent make-ahead meal; refrigerate overnight to deepen flavors before baking.
- Use gluten-free flour to adapt for gluten sensitivity or celiac disease.
- Adding parmesan to mashed potatoes is optional but adds a subtle, savory richness.
- Serve with a green vegetable or salad for a balanced meal.
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: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 139 mg
