Classic Homemade Shepherd’s Pie Recipe
User Reviews
5
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Prep Time
16 mins
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Cook Time
1 hr
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Servings
10
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Calories
383 kcal
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Course
Main Course
Classic Homemade Shepherd’s Pie Recipe
Description
The Classic Homemade Shepherd’s Pie Recipe combines a savory ground lamb filling incorporating finely minced onion, celery, carrot, and garlic, all cooked gently with tomato paste and herbs like parsley and rosemary. The filling is thickened with flour and enriched with beef stock, creating a tender yet cohesive base. The topping consists of russet potatoes mashed until very smooth with the addition of melted butter, egg yolks, sour cream, and shredded Dubliner cheese for a rich texture and subtle sharpness.
The recipe instructs assembling the pie with the cooked lamb mixture in a deep pie pan layered evenly, topped by the smooth mashed potato mixture either spooned or piped for a neat finish. Baking at moderate heat allows the flavors to meld and the potato topping to develop a delicate crust. The completed pie offers a balance of savory lamb and creamy, cheesy potatoes.
This shepherd’s pie can be served as a main dish at lunch or dinner and pairs well with a fresh green salad or steamed vegetables. It can be prepared in advance and reheated gently, or held warm in the oven for up to an hour before serving to accommodate meal timing. Variations may include adding vegetables like peas or corn to the filling or substituting the cheese with gruyere or a similar variety to suit available ingredients.
Ingredients
For the Filling:
- 3 tablespoons oil or fat
- 1 yellow onion peeled and finely minced
- 1 celery stalk finely minced
- 1 carrot peeled and finely minced
- 3 garlic finely minced cloves
- 1 ½ pounds lamb ground
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup beef stock
- 2 tablespoons parsley finely minced, fresh
- 1 teaspoon rosemary minced fresh
- salt to taste
- black pepper to taste
For the Potatoes:
- 2 ½ pounds russet potato peeled and roughly chopped
- 1 butter unsalted melted; quantity: stick
- 2 egg yolk
- 3 tablespoons sour cream
- ½ cup Dubliner cheese shredded
- sea salt to taste
- ground white pepper to taste
Instructions
- Preheat the oven to 375°.
- Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked.
- Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes.
- Mix in the tomato paste completely, and then mix in the flour until combined.
- Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside.
- Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender.
- Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth.
- Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined.
- To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video.
- Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes.
- Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned.
- Serve with optional chopped fresh parsley or rosemary.
Notes
- This pie is best eaten immediately but can be kept warm in a low oven for up to 1 hour before serving.
- For reheating an entire pie, bake at 350°F for 10-15 minutes until warmed; reheat single portions in the microwave.
- Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months, thawing overnight before reheating.
- If a deep 10” pie dish is unavailable, use a 13x9 casserole dish; for a standard 9” pie tin, halve the recipe.
- Additions like peas, corn, or root vegetables can be mixed into the filling for variation.
- Dubliner cheese can be substituted with gruyere or preferred white cheese when unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 164mg | 7% |
| Potassium | 763mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 10mg | 11% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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