Shepherd’s Pie
- Prep time 30Min
- Cook time 1Hr
- Technique Pan Fry / Saute, Bake
- Meat Lamb
- Cut Shoulder
- Serves 8
Make a classic Shepherd's Pie with this simple recipe. It combines a savory lamb and vegetable filling with a creamy, golden mashed potato topping. You can expect this comforting dish to take about 1.5 to 2 hours to prepare and bake.
Ingredients
PIE FILLING
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp sea salt flakes
- 1 kg (2 lb 4 oz) minced lamb
- 1 tbsp freshly minced garlic
- 1 tsp freshly chopped rosemary leaves (or dried rosemary)
- 1 tbsp freshly picked thyme leaves (or dried thyme), plus extra to serve (optional)
- ⅓ cup (90 g) tomato paste (concentrated puree)
- 3 tbsp plain (all-purpose) flour
- 2 cups (500 ml) beef stock
- ⅓ cup (80 ml) red wine (or use 2 tbsp red wine vinegar)
- 2 tbsp Worcestershire sauce
- ½ tsp cracked black pepper
- 1 cup (155 g) frozen peas
MASHED POTATO TOPPING
- 1.2 kg potatoes, peeled and chopped into 3 cm cubes
- 80g unsalted butter, cut into cubes
- 1/2 cup (125 ml) milk, warmed in the microwave or on the stovetop
- 1 tsp sea salt flakes
- 1 cup (125 g) freshly grated cheddar
- Olive oil spray
- 1 tbsp freshly grated parmesan
TO SERVE
- Steamed greens
Method
PIE FILLING
-
Heat a large, deep frying pan over medium heat. Add olive oil, onion, carrot, and celery. Sprinkle with ½ teaspoon sea salt to help soften (not brown) the veggies. Cook for 4–5 minutes, stirring often.
-
Add the lamb and cook for another 4–5 minutes, breaking it up as it browns.
-
Stir in garlic, rosemary, thyme, and the rest of the salt. Cook for 1 minute.
-
Add tomato paste, mix well, then stir in flour until combined.
-
Pour in beef stock, red wine, Worcestershire sauce, and a pinch of pepper. Cover, lower the heat, and simmer for 10 minutes.
-
Remove the lid and simmer for another 10 minutes until the sauce thickens like gravy. Stir in the frozen peas until thawed.
-
Turn off the heat and transfer the filling to a 1.5-litre (6-cup) baking dish. Let it cool slightly before topping.
MASHED POTATO TOPPING
-
Bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, until fork-tender.
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Drain and return potatoes to the pot. Let them steam for 1–2 minutes to dry.
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Add butter and mash briefly. Add milk and salt, then mash again until smooth.
-
Stir in cheese and whip with a wooden spoon until creamy.
ASSEMBLE & BAKE
-
Preheat oven to 200°C (180°C fan) / 400°F (350°F fan).
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Spoon mashed potatoes over the lamb filling and rough up the surface with a spoon for extra crispiness.
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Spray lightly with olive oil and sprinkle with parmesan.
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Bake for 30 minutes, until golden and bubbling.
-
For a crispier top, grill (broil) for 2–3 minutes—watch closely.
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Rest for 10 minutes before serving. Optional: serve with steamed greens and a sprinkle of thyme.
