Description
Classic Shepherd’s Pie made with savory ground lamb or beef in a rich herb-infused gravy, topped with creamy mashed potatoes and baked to golden perfection. This comforting dish features a hearty filling of vegetables and meat, slow-simmered and layered with buttery mashed potatoes for a satisfying family meal.
Ingredients
Scale
For the 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 dried thyme
- 3/4 tsp dried rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb (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 salt / cooking salt
- 1/2 tsp black pepper
- 1 cup frozen peas
For the Potato Topping
- 1.2 kg (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
- 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; cook for 1 minute until fragrant. Then add chopped carrots, celery, thyme, and rosemary. Continue cooking for 3 minutes or until vegetables soften and become sweet.
- Cook Lamb: Increase heat to high. Add ground lamb to the skillet. Cook thoroughly, breaking it apart continuously until the meat is browned evenly.
- Make Sauce: Sprinkle flour over the cooked meat and stir to coat evenly. Add tomato paste, beef stock, red wine (or water), crumbled bouillon cube, Worcestershire sauce, and bay leaves. Stir well to combine all ingredients.
- Simmer and Thicken: Bring mixture to a simmer, then reduce heat to medium to maintain a rapid simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce reduces to a thick gravy consistency.
- Season and Cool Filling: Season with salt and black pepper to taste. Transfer the thickened filling to a 1.5 litre / 1.5 quart baking dish. Stir in frozen peas. Cover and refrigerate for 1-2 hours or overnight to chill and allow flavors to meld.
- Prepare Mashed Potatoes: Meanwhile, boil the peeled, cubed potatoes in salted water until very tender, about 15-20 minutes. Drain well, then mash with milk and 2 tablespoons of unsalted butter until smooth and creamy. Stir in grated parmesan if using.
- Assemble and Bake: Preheat oven to 200°C (400°F). Remove filling from fridge, discard bay leaves. Spread mashed potatoes evenly over the meat filling. Drizzle melted butter over the top for extra browning.
- Bake: Place baking dish in the preheated oven. Bake for 20-25 minutes until the potato topping is golden and crisp around the edges.
- Garnish and Serve: After baking, optionally sprinkle fresh thyme leaves on top. Serve warm, enjoying a hearty, comforting meal.
Notes
- Shepherd’s Pie is traditionally made with lamb; using beef makes it a Cottage Pie.
- This dish is ideal for making ahead—prepare filling and topping separately for convenience.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- The slow simmering of filling ensures deep flavor and a thick gravy.
- Using fresh herbs enhances aroma, but dried herbs work well and are more convenient.
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
