Description
This classic Shepherd’s Pie features a hearty ground lamb and vegetable filling simmered in a flavorful sauce, topped with creamy mashed potatoes and a golden Parmesan crust. Perfect for a comforting family meal, this recipe balances rich flavors with wholesome ingredients and a satisfying texture.
Ingredients
Scale
Filling
- 1 1/2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 3/4 teaspoon dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb (or beef)
- 1/4 cup plain/all-purpose flour
- 1/4 cup tomato paste
- 2 cups beef stock/broth
- 1/2 cup red wine (or water)
- 1 beef bouillon cube, crumbled
- 1 tablespoon Worcestershire sauce
- 2 bay leaves (dried or fresh)
- 3/4 teaspoon kosher salt (or cooking salt)
- 1/2 teaspoon black pepper
- 1 cup frozen peas
Mashed Potato Topping
- 1.2 kg (2.2 lb) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2/3 cup milk (whole or low fat)
- 2 tablespoons (30g) unsalted butter
- 2–3 tablespoons grated Parmesan cheese
- 2 tablespoons (30g) unsalted butter, melted
- Fresh thyme leaves for garnish (optional)
Instructions
- Prepare potatoes: Boil the peeled and cubed potatoes in salted water until tender, about 15–20 minutes. Drain well and mash them with the unsalted butter and milk until smooth and creamy. Set aside.
- Cook vegetables: Heat olive oil in a large skillet over medium heat. Add minced garlic, finely chopped onion, carrot, and celery. Cook until softened, about 5 minutes, stirring occasionally to avoid browning.
- Brown the meat: Add the dried or fresh thyme and rosemary, then add the ground lamb or beef to the skillet. Cook until the meat is browned and cooked through, breaking it up with a spoon as it cooks.
- Add flour and tomato paste: Stir in the all-purpose flour and tomato paste into the meat mixture. Cook for 1–2 minutes to remove the raw taste of the flour and incorporate the tomato paste fully.
- Add liquids and seasoning: Slowly pour in the beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and add the bay leaves, kosher salt, and black pepper. Stir everything well to combine.
- Simmer the filling: Reduce heat and let the mixture simmer gently until the sauce thickens, about 15 minutes. Remove and discard the bay leaves. Stir in the frozen peas and heat through.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking.
- Assemble the pie: Transfer the meat and vegetable filling to a baking dish, spreading it evenly. Carefully spoon and spread the mashed potatoes over the filling, covering the surface completely.
- Add topping: Mix the melted butter with the grated Parmesan cheese, then sprinkle this mixture evenly over the mashed potato layer to create a flavorful golden crust.
- Bake: Place the assembled dish in the preheated oven and bake for 25–30 minutes, until the top is golden brown and the filling is bubbling around the edges.
- Garnish and serve: Remove from oven and garnish with fresh thyme leaves if desired. Let the Shepherd’s Pie cool for 5 minutes before serving to allow flavors to settle.
Notes
- You can substitute ground beef for lamb if preferred.
- For a richer mash, use whole milk and unsalted butter as indicated.
- Red wine adds depth but can be replaced with water for a milder flavor.
- Make sure to remove the bay leaves before serving to avoid a bitter taste.
- Parmesan cheese topping creates a nice golden crust but can be omitted for a dairy-free option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
