Shepherd's Pie
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
-
Servings
5 - 6 people
-
Calories
653 kcal
-
Course
Main Course
-
Cuisine
American, Australian, British
Shepherd's Pie
Description
Shepherd's Pie starts by gently cooking aromatics—garlic, onion, carrot, and celery—with thyme and rosemary to build a flavor foundation. Ground lamb is browned and incorporated, then flour, tomato paste, broth, red wine, bouillon, Worcestershire sauce, and bay leaves are added and simmered until thickened into a robust gravy. Peas are folded in before the mixture is transferred to a baking dish.
The topping is classic mashed potatoes, prepared with milk and butter to create a creamy base. An optional melted butter and Parmesan cheese crust can be added and baked to golden perfection. This combination yields a balanced dish with tender meat filling and a smooth, slightly crisp potato topping.
This pie can be served as a filling main dish suitable for dinner or lunch. Cooling the filling before assembly prevents the potatoes from mixing into the filling, helping keep distinct layers. Leftovers reheat well, making it a practical make-ahead meal. Variations allow adding cheese to the mash or incorporating extra vegetables in the filling for variety.
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 1 celery finely chopped, rib
- 3/4 tsp thyme or 2 sprigs fresh thyme + 1 sprig rosemary, dried
- 3/4 tsp rosemary or 2 sprigs fresh thyme + 1 sprig rosemary, dried
- 750g (1.5 lb) ground lamb or ground beef
- 1/4 cup (35g) flour , plain/all purpose
- 1/4 cup (55g) tomato paste
- 2 cups (500ml) beef stock or broth
- 1/2 cup (125ml) red wine (or water)
- 1 beef bouillon cube , crumbled
- 1 tbsp Worcestershire sauce
- 2 bay leaves dried
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 1 cup peas frozen
Mashed Potato
- 1.2kg (2.2 lb) potato peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk (whole or low fat)
- 2 tbsp (30g) butter
Crust
- 2 – 3 tbsp Parmesan Cheese optional, grated
- 2 tbsp (30g) butter , melted
- thyme fresh leaves, optional garnish
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
- Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency (Note 1) (see video).
- Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)
Assemble:
- Preheat oven to 180C/350F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required.
- Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.
- Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
Notes
- Omitting carrots and celery is possible; substitute 1 tsp sugar for sweetness if skipped.
- Cook the filling until sauce is thick, as it won't reduce further during baking.
- Cooling filling before spreading potato topping prevents filling from weeping into mash.
- Steam drying potatoes after boiling helps avoid watery mash and filling.
- Adding cheese to mashed potatoes and including extra vegetables in filling are optional enhancements.
- Gluten-free option: replace flour with cornflour slurry and omit Worcestershire sauce.
- Pie can be assembled ahead and refrigerated or frozen, then baked after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653cal | 33% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 139mg | 46% |
| Sodium | 742mg | 31% |
| Potassium | 835mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2600IU | 52% |
| Vitamin C | 6mg | 7% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
