Shepherd's Pie Recipe

2019-01-17

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4.5 Stars

16 Voters

Shepherd's Pie - the perfect comfort food ever! layer of ground lamb with vegetables cover with mashed potato layer. This dish is so rich and comforting! Perfect dish for cold winter days.

DIFFICULTY
Easy
YIELDS
8
PREP TIME
1 hour
WORK TIME
20 minutes
INGREDIENTS

    For the meat mixture:

    • 2 pounds (1kg) ground lamb
    • 1 large onion, chopped
    • 3 garlic cloves, crushed
    • 3 tbsp olive oil
    • 4 tbsp (30) flour
    • 1/2 tsp salt
    • 1/2 black pepper
    • 1 tsp rosemary
    • 1 tsp thyme
    • 1 tbsp tomato paste
    • 2 cups beef broth
    • 7oz (200g) carrots
    • 7oz (200g) peas (fresh or frozen)

    For the puree:

    • 3.5 pounds (1.5kg) potatoes
    • 1 tbsp butter
    • 1/2 cup (120ml) milk
    • 1/4 cup (25g) cheddar cheese
    • 1/2 tsp salt
    • 1/2 black pepper
    • egg yolk
DIRECTIONS

1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.

2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.

3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.

4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.

5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.

6. Preheat oven to 400F (200C).

7. Layer the meat mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture. 8. Bake 20-25 minutes. or until mashed potato is golden brown.

COMMENTS (5)

  • S
    Sven 3/7/2019
    Reply

    My girlfriend and I made this yesterday. It turned out very well, but we substituted beef for the lamb and definitely didn't get lean enough meat, so we ended up having to put it in bowls. Despite this, the flavor was really on point, and I think the addition of rosemary and thyme really help to bring the other flavors together. Awesome recipe!

  • B
    Brontr zadow 3/9/2019
    Reply

    This recipe is devious and easy to make its a meal on its own, the leftovers are easily reheated very happy

  • M
    Mary 3/23/2019
    Reply

    I agree - this is fabulous! We also used ground beef in lieu of the lamb and it was so good. I'm planning on making it again. Thank you.

  • a
    anonymous 3/26/2019
    Reply

    This is a wonderful version. I made it tonight and it was by far the best shepherds pie I have ever made

  • K
    Kelly 4/7/2019
    Reply

    OMGGG I didn't have flour but corn starch works the same in a pinch. The cheddar does really make a difference in the potato puree. Also recommend using russet potato so when baked it smells like fried potato! Thank you for this recipe

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