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Sheperd’s pie,a cherished British and Irish dish,is the epitome of comfort food .It features
savory ground lamb in a rich ,flavorful gravy ,mixed with carrots ,peas ,and onions. The filling
is topped with a layer of buttery, creamy mashed potatoes, which forms a golden crust when
baked
To prepare, the lamb is browned with onions, garlic, thyme and rosemary ,then simmered
with stock and a splash of red wine or WorcWorcestershire sauce. The mixture is spread in a
baking dish ,topped with mashed potatoes, and baked until golden and bubbling.This classic
dish is perfect for a cozy. satisfying meal.
Must-have elements for an unforgettable
Classic shepherd’s pie recipe
● Veggies: This shepherd’s pie recipe is packed with vegetables like frozen peas,
carrots, celery and onion. You can swap in any veggies you have on hand, but these
choices work particularly well.
● Lamb mince: The ground lamb mince in this pie is rich and savory, making it worth a
double batch. It includes clever flavor-boosting addition and stock.
● Worcestershire Sauce: we love the addition of worcestershire sauce as it bringa a
deep umami flavour and a sweet, tangy and spicy punch all at once
● Bay leaf: The bay leaf is a small but powerful addition that enhances the flavor of
yhe meat mixture .
● Tomato paste: A small amount of tomato paste adds sweet, umami-rich flavor,
rounding out the mince mixture .
● Potato: The buttery ,golden-brown potato topping is the star of the shepherd’s
pie. Desiree potatoes, combined with butter and full milk, create a creamy,
Ingredients (14)
● 1 tbsp olive oil
● 1 carrot, peeled, finely chopped
● 1 brown onion, halved, finely chopped
● 2 celery sticks, trimmed, finely chopped
● 500 g lamb mince
● 2 tbsp plain flour
● 1 tbsp coles Tomato paste
● 1 tbsp worcestershire sauce
● 1 bay leaf
● 500 ml (2 cups) Massel beef style stock
● 4(about 200g each) desiree potatoes , peeled, chopped
● 40g butter
● 125 ml (½ cup) milk
● Melted butter, to brush
Step 1:
In a large saucepan, heat 1 tbsp olive oil over medium-high heat.Add finely chopped onion,
carrot and celery, and cook for a another 5 minutes until the lamb is browned.
Step 2:
Sprinkle in the flour and stir for 2 minutes until well combined. Mix in the tomato paste,
worcestershire sauce, bay leaf, and stock. Bring the mixture to a boil, then reduce the heat
to low. Simmer, stirring occasionally , for 30 minutes or until the sauce thickens. Season to
taste.
Step 3:
Meanwhile, cook the potatoes in a saucepan of salted boiling water for 15 minutes or until
tender. Drain and return them to the pan with butter. Mash until smooth using a potato
masher or fork. Stir in the milk with a wooden spoon until well combined. Season with salt
and pepper to taste.
Step 4:
Preheat the oven to 200°c. Transfer the lamb mixture into a 2L (8 cup) overproof baking dish
or divide it among four individual overproof dishes. Spread the smashed potato evenly over
the lamb mixture using a fork. Brush the top with melted butter. Bake 20 minutes or until the
potato topping is golden brown. Serve immediately.
