Description
This classic Shepherd’s Pie features a rich, savory ground lamb (or beef) filling with aromatic herbs and vegetables, topped with creamy mashed potatoes and a golden cheesy crust. A comforting and satisfying meal perfect for family dinners and chilly nights.
Ingredients
Filling
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1 1/2 tablespoons olive oil
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2 garlic cloves, minced
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1 onion, finely chopped
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1 carrot, finely chopped
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1 rib celery, finely chopped
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3/4 teaspoon dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
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750g (1.5 lb) ground lamb (or beef)
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1/4 cup plain/all-purpose flour
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1/4 cup tomato paste
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2 cups beef stock/broth
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1/2 cup red wine (or water)
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1 beef bouillon cube, crumbled
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1 tablespoon Worcestershire sauce
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2 bay leaves (dried or fresh)
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3/4 teaspoon kosher salt (or cooking salt)
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1/2 teaspoon black pepper
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1 cup frozen peas
Mashed Potato Topping
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1.2 kg (2.2 lb) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
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2/3 cup milk (whole or low fat)
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2 tablespoons (30g) unsalted butter
Cheesy Crust (optional)
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2–3 tablespoons grated Parmesan cheese
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2 tablespoons (30g) unsalted butter, melted
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Fresh thyme leaves for garnish (optional)
Instructions
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Prepare potatoes: Boil potatoes in salted water until tender (about 15–20 minutes). Drain and mash with butter and milk until smooth. Set aside.
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Cook filling: Heat olive oil in a large skillet over medium heat. Add garlic, onion, carrot, and celery; cook until softened, about 5 minutes.
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Add thyme, rosemary, and ground lamb or beef. Cook until browned, breaking up meat with a spoon.
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Stir in flour and tomato paste; cook 1–2 minutes to remove raw flour taste.
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Slowly add beef stock, red wine (or water), bouillon cube, Worcestershire sauce, bay leaves, salt, and pepper. Stir well.
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Simmer until sauce thickens, about 15 minutes. Remove bay leaves and stir in frozen peas.
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Preheat oven to 400°F (200°C).
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Transfer meat mixture to a baking dish. Spread mashed potatoes evenly over the top.
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Mix melted butter with Parmesan cheese, sprinkle over mashed potatoes for a golden crust.
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Bake for 25–30 minutes or until the top is golden and the filling is bubbling.
- Garnish with fresh thyme leaves if desired. Let cool for 5 minutes before serving.
Notes
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Use ground beef for Cottage Pie variation.
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Red wine enhances flavor but can be substituted with water or extra broth.
- Leftovers reheat well and taste even better the next day.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: British