Description
A classic Shepherd’s Pie made with a savory ground lamb filling simmered with vegetables and herbs, topped with creamy mashed potatoes and a golden Parmesan crust. Perfectly baked to create a comforting, hearty meal that serves six.
Ingredients
Scale
For the 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
For the 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, then mash with 2 tablespoons of unsalted butter and 2/3 cup of milk until smooth and creamy. Set aside.
- Cook Vegetables: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic, finely chopped onion, carrot, and celery. Cook them until softened, about 5 minutes, stirring occasionally.
- Brown Meat: Add dried or fresh thyme and rosemary along with the ground lamb or beef to the skillet. Cook until the meat is browned thoroughly, breaking it up with a spoon as it cooks.
- Add Flour and Tomato Paste: Stir in 1/4 cup of plain flour and 1/4 cup of tomato paste. Cook for 1–2 minutes to remove the raw flour taste and blend flavors.
- Add Liquids and Seasonings: Gradually pour in 2 cups of beef stock and 1/2 cup of red wine (or water). Add the crumbled beef bouillon cube, 1 tablespoon Worcestershire sauce, and 2 bay leaves. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir everything well to combine.
- Simmer Filling: Reduce heat and let the mixture simmer until the sauce thickens, about 15 minutes. Remove the bay leaves and stir in 1 cup of frozen peas.
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking.
- Assemble Dish: Transfer the meat mixture into a baking dish, spreading it evenly. Top with the mashed potatoes, spreading evenly over the filling.
- Add Topping: Mix 2 tablespoons of melted unsalted butter with 2–3 tablespoons grated Parmesan cheese. Sprinkle this mixture evenly over the mashed potato layer to create a golden crust.
- Bake: Bake in the preheated oven for 25–30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.
- Garnish and Serve: Optionally, sprinkle fresh thyme leaves on top for garnish. Allow the Shepherd’s Pie to cool for 5 minutes before serving.
Notes
- You can substitute ground beef for lamb if preferred.
- Using fresh herbs will give a brighter flavor but dried herbs work well too.
- For a richer topping, use whole milk or add a splash of cream to the mashed potatoes.
- If you prefer a thicker gravy, simmer the filling longer or add a bit more flour.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, cover with foil and bake at 350°F (175°C) until warmed through.
