Description
Classic Shepherd’s Pie is a comforting and hearty dish made with seasoned ground lamb (or beef) cooked with vegetables and herbs, topped with creamy mashed potatoes, and baked to golden perfection. This recipe offers a delicious, savory filling simmered in a rich gravy and finished with a fluffy potato crust, perfect for a family meal or make-ahead dinner.
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)
- 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 salt/cooking salt
- 1/2 tsp black pepper
- 1 cup frozen peas
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 brushing)
- Fresh thyme leaves, optional garnish
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and minced garlic, cooking for about 1 minute until fragrant. Add finely chopped carrots, celery, and dried or fresh thyme and rosemary. Cook for 3 minutes until vegetables are softened and their natural sweetness develops.
- Cook lamb: Increase heat to high. Add the ground lamb or beef to the skillet and cook, breaking up the meat into small pieces as it browns evenly. Cook until no longer pink and nicely browned.
- Make sauce: Sprinkle the flour over the cooked meat and stir well to incorporate. Add the tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir thoroughly to combine all ingredients.
- Simmer and thicken: Bring the mixture to a simmer then reduce heat to maintain a rapid simmer (medium heat). Cook uncovered for about 30 minutes, stirring occasionally, until the sauce has thickened to a rich gravy consistency.
- Season and cool: Add salt and black pepper to taste, adjusting the seasoning as desired. Transfer the meat filling to a 1.5 litre (1.5 quart) pie baking dish. Stir through the frozen peas. Cover and refrigerate for 1 to 2 hours to cool, or optionally overnight, to enhance flavors and make assembly easier.
- Prepare mashed potatoes: While the filling cools, boil the peeled and cubed potatoes in salted water until tender, about 15 minutes. Drain and return the potatoes to the pot. Mash the potatoes with milk and 2 tbsp unsalted butter until creamy and smooth. Stir in grated parmesan if using.
- Assemble the pie: Spread the mashed potatoes evenly over the cooled meat filling in the baking dish. Brush the top with melted butter for a golden crust. Optionally, sprinkle fresh thyme leaves on top for garnish.
- Bake: Preheat the oven to 200°C (400°F). Bake the assembled Shepherd’s Pie for 20-25 minutes until the top is golden and slightly crispy.
- Serve: Remove from oven and let rest for 5 minutes before serving. Garnish with additional fresh thyme if desired and enjoy!
Notes
- Shepherd’s Pie brings a smile to everyone’s face and is perfect for seconds!
- Traditionally made with lamb, but substituting beef creates a delicious Cottage Pie variant.
- Great make-ahead option; the filling can be prepared and refrigerated overnight before assembling and baking.
- Gluten-free option: substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- For deeper flavor, use fresh herbs instead of dried.
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
