Description
A classic and hearty Shepherd’s Pie recipe featuring a savory ground lamb filling sautéed with aromatic vegetables and herbs, topped with creamy mashed potatoes and a golden Parmesan crust, then baked to perfection for a comforting family meal.
Ingredients
Scale
Pie Filling
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 3/4 teaspoon dried thyme and 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
- 1 tablespoon Worcestershire sauce
- 2 bay leaves (dried or fresh)
- 3/4 teaspoon kosher salt (or cooking salt)
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Mashed Potato Topping
- 1.2 kg (2.2 lb) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2/3 cup milk (whole or low fat)
- 2 tablespoons (30g) unsalted butter
- 2–3 tablespoons grated Parmesan cheese
- 2 tablespoons (30g) unsalted butter, melted
Garnish
- Fresh thyme leaves for garnish (optional)
Instructions
- Prepare potatoes: Boil the peeled and cubed potatoes in salted water until tender, about 15–20 minutes. Drain thoroughly and mash with 2 tablespoons of unsalted butter and 2/3 cup milk until smooth and creamy. Set aside.
- Cook filling base: Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic, chopped onion, carrot, and celery; cook until softened and fragrant, approximately 5 minutes.
- Brown the meat: Add dried or fresh thyme and rosemary along with ground lamb or beef to the skillet. Cook until the meat is browned evenly, breaking it up with a spoon to create crumbly texture.
- Add flour and tomato paste: Stir in 1/4 cup plain flour and 1/4 cup tomato paste into the meat mixture. Cook for 1–2 minutes to remove the raw flour taste and help thicken the filling.
- Add liquids and seasonings: Gradually pour in 2 cups beef stock, 1/2 cup red wine (or water if preferred), crumbled beef bouillon cube, 1 tablespoon Worcestershire sauce, and add 2 bay leaves. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir well to combine all ingredients.
- Simmer sauce: Reduce heat and let the mixture simmer gently until the sauce thickens and flavors meld, about 15 minutes. Remove the bay leaves and stir in 1 cup frozen peas, incorporating them evenly.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Assemble the pie: Transfer the meat and vegetable filling into a baking dish. Spread the prepared mashed potatoes evenly over the top to cover the filling completely.
- Add cheesy crust: Mix 2 tablespoons melted unsalted butter with 2–3 tablespoons grated Parmesan cheese, then sprinkle this mixture over the top of the mashed potatoes to create a golden, flavorful crust.
- Bake the pie: Place the assembled dish in the preheated oven and bake for 25–30 minutes or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
- Finish and serve: Remove the pie from the oven and allow it to cool slightly, about 5 minutes. Garnish with fresh thyme leaves if desired before serving warm.
Notes
- Using lamb traditionally classifies this as Shepherd’s Pie, but you can substitute with ground beef for a Cottage Pie variation.
- Red wine adds depth to the filling but can be replaced with water if preferred for a milder flavor.
- For a richer mashed potato topping, use whole milk and unsalted butter as suggested.
- Letting the pie cool for a few minutes before serving helps the filling to set and prevents burns.
- Fresh herbs enhance flavor but dried versions are an acceptable substitute to save time.
- Leftovers can be reheated in the oven at low temperature to preserve texture.
