Traditional Shepherd’s Pie Recipe
User Reviews
5
Traditional Shepherd’s Pie Recipe
Description
The Traditional Shepherd’s Pie features a savory filling of ground lamb cooked with onions, garlic, carrots, and a blend of herbs like rosemary and thyme. Tomato paste and Worcestershire sauce add depth and umami to the meat mixture, which is thickened with flour and enriched with beef broth. Frozen peas and corn add subtle sweetness and texture. The topping is made from large chunks of peeled potatoes boiled until tender, then mashed with salted butter and warm heavy cream to create a rich, smooth finish. Once assembled, the pie is baked at 375°F until the potato topping is golden and slightly crisp at the edges. This dish balances hearty meatiness with creamy potatoes in a classic, oven-baked comfort food format.
The pie is typically served as a main course and pairs well with simple green vegetables or a green salad on the side to complement its richness. It also makes a great make-ahead meal since it reheats well.
Fresh herbs can be substituted with dried ones in this recipe, using about one teaspoon of dried rosemary or thyme if fresh is not available, which still imparts good flavor without needing extra preparation.
Ingredients
Filling
- 1 Tablespoon olive oil
- 1 onion finely chopped, medium
- 3 garlic minced, cloves
- 2 carrot peeled and finely chopped, large
- 3/4 teaspoon salt divided
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 pounds lamb ground
- 1 1/2 Tablespoons Worcestershire sauce
- 2-3 Tablespoons tomato paste
- 1 Tablespoon rosemary chopped (or 1 tsp dried, fresh
- 1 Tablespoon thyme chopped (or 1 tsp dried, fresh
- 1/4 teaspoon red pepper flakes
- Pinch of nutmeg
- 2 Tablespoons all-purpose flour
- 1 1/2 cup beef broth
- 1 cup peas frozen
- 1/2 cup corn frozen
Topping
- 3-4 potato peeled and cut into chunks, large
- 1/2 cup heavy cream warmed
- 1/4 cup butter melted, salted
- 1/2 teaspoon salt more or less, to taste
Instructions
- Preheat oven to 375°F.
- Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.
- In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.
- To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.
- Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.
- Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.
- Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd's pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.
- Bake for 45 minutes at 375°F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.
Notes
- If fresh rosemary or thyme are unavailable, substitute with 1 teaspoon of dried rosemary or thyme.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 34g | 11% |
| Protein | 25g | 50% |
| Fat | 45g | 69% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 958mg | 40% |
| Potassium | 1051mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 4288IU | 86% |
| Vitamin C | 38mg | 42% |
| Calcium | 84mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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