Shepherd’s Pie is a comforting, hearty dish that originated in the United Kingdom and Ireland. Traditionally made with minced lamb, this savory pie features a rich, flavorful meat-and-vegetable filling topped with a layer of creamy mashed potatoes. The dish is baked until golden and crispy, making it a perfect meal for cozy family dinners or gatherings. While lamb is the classic choice, variations with beef (often called Cottage Pie) are equally popular. Shepherd’s Pie is a timeless favorite that combines simplicity with deliciousness.
Ingredients:
For the filling:
- 500g minced lamb (or beef for Cottage Pie)
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, finely chopped (optional)
- 2 garlic cloves, minced
- 1 tablespoon tomato purée
- 2 tablespoons Worcestershire sauce
- 400ml lamb or beef stock
- 100g frozen or fresh peas
- 1 teaspoon dried thyme (or fresh thyme leaves)
- 1 bay leaf (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for sautéing)
- 1 tablespoon flour (to thicken the sauce)
For the mashed potato topping:
- 1kg potatoes (floury type like Maris Piper)
- 50g unsalted butter
- 100ml warm milk
- 50g grated cheddar cheese (optional, for a golden crust)
- Salt and black pepper to taste
Optional additions:
- 1 small leek, finely chopped (for extra flavor)
- 1 teaspoon Dijon mustard (adds a slight tang to the mash)
Instructions:
- Prepare the Filling:
- Heat olive oil in a large frying pan over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
- Add the minced lamb (or beef) to the pan, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Stir in the tomato purée and Worcestershire sauce, mixing well. Sprinkle the flour over the mixture and stir to combine. This will help thicken the sauce.
- Pour in the lamb or beef stock and add the thyme, bay leaf, and peas. Season with salt and black pepper to taste. Simmer the mixture for 20-25 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Remove the bay leaf and let the filling cool slightly before transferring it to an ovenproof baking dish.
- Prepare the Mashed Potato Topping:
- Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return them to the saucepan.
- Mash the potatoes until smooth, then add the butter, warm milk, and Dijon mustard (if using). Season with salt and black pepper to taste. Mix until creamy and well combined.
- Assemble the Pie:
- Preheat your oven to 200°C (400°F). Spread the mashed potatoes evenly over the cooled filling in the baking dish. Use a fork to create ridges on the surface for a crispy texture.
- Sprinkle grated cheddar cheese over the top (optional) for a golden crust.
- Bake:
- Place the Shepherd’s Pie in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
- Serve:
- Let the pie cool for a few minutes before serving. Pair it with a side of glazed carrots or sautéed spinach for a complete meal.
This recipe combines rich flavors and textures to create a dish that’s both satisfying and nostalgic. Enjoy your homemade Shepherd’s Pie!