Description
A hearty and classic Shepherd’s Pie featuring a rich lamb filling with aromatic herbs, vegetables, and a creamy mashed potato crust topped with a cheesy golden layer. This comforting dish is perfect for a satisfying main course and ideal for make-ahead meals.
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 dried thyme and 3/4 tsp dried rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750 g (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
- 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
- 1.2 kg (2.2 lb) potatoes, peeled and cut into 2.5 cm (1″) cubes
- 2/3 cup milk (whole or low fat)
- 2 tbsp (30 g) unsalted butter
Cheesy Crust
- 2 – 3 tbsp grated parmesan (optional)
- 2 tbsp (30 g) unsalted butter, melted
- Fresh thyme leaves (optional garnish)
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion, cooking for 1 minute. Then add chopped carrots, celery, thyme, and rosemary. Cook for 3 minutes or until softened and sweet.
- Cook lamb: Increase heat to high and add ground lamb. Break the meat apart as it cooks until browned evenly.
- Make sauce: Stir in the flour and mix well. Add tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir to combine thoroughly.
- Simmer and thicken: Bring the mixture to a simmer, then reduce heat to maintain a rapid simmer (medium heat). Cook uncovered for 30 minutes, stirring occasionally, until it reduces to a thick gravy consistency.
- Season and cool: Add salt and black pepper to taste. Transfer the 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 results.
- Preheat oven: Preheat oven to 180°C (350°F) using either fan or standard settings.
- Boil potatoes: Place peeled and cubed potatoes in a large pot. Cover with water so it’s 10 cm (4 inches) above the potatoes. Bring to a boil and cook for 15 minutes or until potatoes are tender. Drain and return potatoes to the pot off the heat. Allow to steam dry for about 30 seconds.
- Mash potatoes: Add butter to the potatoes and mash until melted. Stir in milk, salt, and pepper. Mash until soft and smooth, adding a little more milk if needed for spreadable but not sloppy consistency.
- Assemble pie: Spread the mashed potatoes evenly over the cooled meat filling. Use a fork to create squiggles on the surface for texture. Sprinkle the grated parmesan cheese evenly on top and drizzle with melted butter.
- Bake: Place the assembled pie in the preheated oven. Bake for 30 to 40 minutes until the top is deep golden brown and bubbling at the edges. Insert a knife into the center to ensure it is piping hot throughout.
- Rest and serve: Allow the pie to rest for 5 minutes before serving. Garnish with fresh thyme leaves if desired.
Notes
- Omitting carrots and celery is possible but add 1 tsp sugar to maintain flavor base.
- Cook sauce until thick; it will not reduce further during baking.
- Cooling the filling helps prevent the potatoes from becoming watery and makes spreading easier; alternatively, freeze briefly if short on time.
- Allow potatoes to steam dry after boiling to avoid excess liquid in the pie.
- Add cheese (cheddar, gruyere, etc.) into the mashed potatoes for a richer flavor.
- Vegetable variations for filling include zucchini and spinach for added nutrition.
- For gluten-free option: omit flour, substitute with 2 tbsp cornstarch mixed with water, and avoid Worcestershire sauce as it’s not gluten-free.
- Make-ahead friendly: assemble and refrigerate or freeze before baking; thaw completely before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg
