Shepherd's Pie

Name: Shepherd's Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving
Ingredients: 3 1/2 pounds russet potato; 1 1/4 cups parmigiano reggiano; 3/4 cup heavy cream; 1 tick butter; salt; black pepper; 3 large egg; 2 pounds lamb; 1 1/2 cups peas; 1 large onion; 3 celery; 3 medium carrot; 5 cloves garlic; 3 ounces tomato paste; 1/4 cup all-purpose flour; 1 ounce Guinness beer; 1/4 cup Worcestershire sauce; 1 tablespoon thyme; 1 tablespoon rosemary; 2 cups beef stock; salt; black pepper

User Reviews

5

86 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6
Calories
797 kcal
Course
Main Course
Cuisine
British

Shepherd's Pie

Gary Gonzalez

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Shepherd's Pie layers savory ground lamb cooked with vegetables and herbs under creamy mashed potatoes enriched with Parmesan and egg yolks. The filling combines lamb, onion, celery, carrot, garlic, and seasonings cooked with tomato paste, Worcestershire sauce, and Guinness beer for depth. The mashed topping is smooth and flavorful, baked until golden, offering a hearty and textured meal.

Description

Shepherd's Pie starts with boiling russet potatoes until fork-tender, then mashing them with heavy cream, melted butter, Parmigiano Reggiano, and egg yolks to create a creamy, rich topping. Meanwhile, ground lamb is browned and combined with diced onion, celery, carrots, garlic, and herbs like thyme and rosemary.

The filling incorporates tomato paste, flour for thickening, Guinness beer, Worcestershire sauce, and beef stock, simmering until flavorful and rich. The combination produces a hearty, well-seasoned base contrasted by the smooth, cheesy mashed potato layer.

Once assembled, the pie is baked at 400°F until the potato topping is golden and the filling bubbles. This dish serves as a filling, structured meal ideal for colder days or comfort food cravings. Leftovers keep for several days and reheat well.

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Ingredients

Servings

3 1/2 pounds russet potato peeled and cut into chunks
1 1/4 cups parmigiano reggiano grated, divided
3/4 cup heavy cream plus more if too dry
1 tick butter melted
salt to taste
black pepper to taste
3 large egg yolk

For the filling

2 pounds lamb ground
1 1/2 cups peas frozen
1 large onion diced
3 celery diced, ribs
3 medium carrot diced
5 cloves garlic minced
3 ounces tomato paste
1/4 cup all-purpose flour
1 ounce Guinness beer bottle
1/4 cup Worcestershire sauce
1 tablespoon thyme leaves only, fresh
1 tablespoon rosemary chopped, leaves only, fresh
2 cups beef stock low-sodium
salt to taste
black pepper to taste

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Instructions

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For the mashed potatoes

Fill a stockpot with the potatoes, cover with cold water, and mix in 2 tablespoons of kosher salt. Bring to a boil and cook until fork tender (about 25-30 minutes).
Rice the potatoes in a large bowl. Combine with the heavy cream, melted butter, and 1 cup of parmesan cheese. Taste test the potatoes and season very well with salt and pepper to taste. Once satisfied with the taste, mix the egg yolks into the potatoes.

For the Shepherd's pie

Preheat oven to 400f and set one rack in the middle and one towards the top 1/3 of the oven.
While the potatoes are boiling make the filling. Heat a large heavy pan or pot to medium-high heat then add the lamb.
Cook until well browned (about 7-10 minutes), then break up the lamb with a wooden spoon or meat masher. Next, add the carrots, onions, and celery along with a pinch of salt. Saute until the veggies are soft (about 5-7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant.
Add the tomato paste, stir, and cook for 3 minutes. Next, add the Guinness and turn the heat to high. With a wooden spoon scrape the bottom of the pot to remove all of the brown bits. Cook until the liquid has almost completely evaporated (about 3-4 minutes).
Turn the heat down to medium and add the flour. Cook for 1-2 minutes or until there is no white flour remaining in the pan. Add the beef stock, thyme, rosemary, peas, and Worcestershire sauce. Bring to a boil. Once boiling, lower the heat to a simmer and cook until the liquid has reduced by half.
Taste test the filling and adjust salt, pepper, thyme, or rosemary if required.
Add the filling to a 9x13" baking dish. Spread the mashed potatoes on the top and with a fork or spoon fluff the potatoes making mounds or points. Sprinkle the remaining 1/4 cup of grated parmesan.
Bake for 20 minutes in the center of the oven. Move the dish towards the top of the oven and broil for 1-3 minutes or until well browned but not burnt. Watch carefully! Let the shepherd's pie sit for 10 minutes before eating so that it can settle. Enjoy!

Notes

Taste your mashed potatoes before adding egg yolks to ensure proper seasoning.
Adjust salt, pepper, and herbs in the lamb filling according to taste before assembling.
Leftovers can be stored up to 3 days and reheated thoroughly before serving.

Nutrition Information

Show Details

Calories 797kcal (40%) Carbohydrates 60.8g (20%) Protein 59.4g (119%) Fat 33.2g (51%) Saturated Fat 17.4g (87%) Cholesterol 264mg (88%) Sodium 646mg (27%) Potassium 1826mg (39%) Fiber 9.5g (38%) Sugar 13.9g (28%) Calcium 317mg (32%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 797 kcal

% Daily Value*

Calories	797kcal	40%
Carbohydrates	60.8g	20%
Protein	59.4g	119%
Fat	33.2g	51%
Saturated Fat	17.4g	87%
Cholesterol	264mg	88%
Sodium	646mg	27%
Potassium	1826mg	39%
Fiber	9.5g	38%
Sugar	13.9g	28%
Calcium	317mg	32%
Iron	6mg	33%