Description
This classic Shepherd’s Pie recipe combines tender ground lamb cooked with aromatic vegetables and herbs in a rich, savory gravy, topped with creamy mashed potatoes and a hint of parmesan for a comforting, hearty meal perfect for family dinners.
Ingredients
Scale
Meat and Vegetables
- 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 rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb (mince) OR beef
- 1 cup frozen peas
Sauce Ingredients
- 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 crumbles easily)
- 1 tbsp Worcestershire sauce
- 2 bay leaves, dried or fresh
- 3/4 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
Mashed 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
Garnish
- 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, cooking for about 1 minute until fragrant. Then add the chopped carrot, celery, dried or fresh thyme and rosemary. Cook for another 3 minutes until the vegetables are softened and sweet.
- Cook Lamb: Increase the heat to high and add the ground lamb to the skillet. Cook while breaking it apart with a spoon until the meat is thoroughly browned and no longer pink.
- Make Sauce: Sprinkle the flour over the cooked meat and stir well to combine. Next, add the tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir everything together to combine evenly.
- Simmer and Thicken: Bring the mixture up to a simmer. Reduce the heat to medium to maintain a rapid simmer and cook uncovered for about 30 minutes, stirring occasionally. This will allow the sauce to reduce and thicken to a rich gravy consistency.
- Cool Filling: Remove from heat, season the mixture with salt and black pepper to taste. Transfer the filling to a 1.5 litre (1.5 quart) pie baking dish. Stir through the frozen peas evenly. Cover and refrigerate the filling to cool for 1 to 2 hours, or overnight if preferred.
- Prepare Mashed Potato Topping: While the filling is cooling, place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and return potatoes to the pot. Add milk and 2 tbsp unsalted butter, then mash until smooth and creamy. Stir in grated parmesan if using.
- Assemble and Bake: Preheat oven to 200°C (390°F). Spoon the cooled meat filling evenly in the baking dish. Spread the mashed potatoes over the top, smoothing the surface. Drizzle the melted butter over the mashed potato topping. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the filling is bubbly.
- Garnish and Serve: Remove from oven and allow to cool slightly. Garnish with fresh thyme leaves if desired. Serve warm and enjoy this classic comforting meal.
Notes
- Note 1: The sauce should reduce to a thick gravy consistency that clings well to the meat but is not too dry.
- Note 2: Cooling the filling before assembling helps the flavors to meld and makes it easier to spread the mashed potato topping evenly.
- Optional: Adding grated parmesan to the mashed potatoes adds a delicious savory depth to the topping.
