Description
This classic Shepherd’s Pie recipe features a rich and savory ground lamb (or beef) filling simmered in a flavorful gravy with vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. It’s a comforting and hearty dish perfect for family meals that can be made ahead for convenience.
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
- 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
- 1/2 tsp black pepper
- 1 cup frozen peas
Mashed Potato Topping
- 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 (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 the finely chopped onion and minced garlic and cook for 1 minute until fragrant. Add the chopped carrots, celery, dried thyme, and rosemary; cook for 3 minutes or until the vegetables soften and become sweet.
- Cook the meat: Increase heat to high, add the ground lamb or beef to the skillet, and cook, breaking it up with a spoon as it browns evenly all over.
- Make the sauce: Sprinkle the flour over the cooked meat and stir to incorporate fully. Add the tomato paste, beef stock, red wine (or water), crumbled bouillon cube, Worcestershire sauce, and bay leaves. Mix everything well to combine.
- Simmer and thicken the filling: Bring the mixture to a simmer, then reduce the heat to medium so it simmers rapidly but gently. Cook uncovered for 30 minutes, stirring occasionally, until the mixture thickens to a rich, gravy-like consistency.
- Season and cool: Remove from heat, add salt and black pepper to taste, and stir in the frozen peas. Transfer the filling to a 1.5-liter (1.5-quart) pie baking dish. Cover and refrigerate to cool for 1-2 hours or overnight if preferred.
- Prepare mashed potatoes: While the filling cools, boil the peeled, cubed potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with milk and 2 tablespoons of unsalted butter until creamy. Stir in the grated parmesan if using.
- Assemble and bake: Preheat oven to 200°C (400°F). Spread the mashed potatoes evenly over the cooled meat filling. Drizzle with the melted butter over the top and garnish with fresh thyme leaves if desired. Bake for 20-25 minutes or until the topping is golden and edges are bubbling.
Notes
- Recipe video is available to guide through the steps visually.
- Traditional Shepherd’s Pie is made with lamb; using beef transforms it into a Cottage Pie.
- This dish is perfect for making ahead and reheats beautifully.
- For a gluten-free option, use gluten-free flour and substitute the Worcestershire sauce with a gluten-free brand.
- The slow simmering process develops rich flavors and thickens the sauce properly.
- Mashing the potatoes with butter and milk creates a creamy, smooth topping that balances the savory filling.
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
