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Shepherd’s Pie Recipe
Thick and savoury, Shepherd’s Pie comes with a rich lamb filling simmered until full of flavour and topped with creamy mashed potatoes baked until golden on top.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Ingredients
Meat Sauce
- 1 tbsp extra virgin olive oil
- 1 onion – finely chopped
- 1 carrot – finely chopped
- 2 garlic cloves – finely chopped
- 1 bay leaf
- 800 g – 1.75 lb minced lamb
- 2 tbsp tomato paste
- 250 ml – 1 cup beef stock
- 125 ml – ½ cup red wine
- 60 ml – ¼ cup Worcestershire sauce
- 120 g – 1 cup frozen peas
- 3 tbsp parsley – coarsely chopped
Creamy Mash
- 800 g – 1.75 lb potatoes – coarsely chopped
- 250 ml – 1 cup heavy cream
- 100 g – 3.5 oz butter – softened
Instructions
Prepare the Meat Sauce
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Heat the extra virgin olive oil over medium heat and sauté the onion, carrot, garlic, and bay leaf until softened. Add the mince and brown it well, breaking up any lumps with a wooden spoon.
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Stir in the tomato paste until combined, then add the stock, wine, and Worcestershire sauce. Bring to a boil, reduce the heat to low, and simmer until the sauce thickens. After 10 minutes, add the peas and continue cooking.
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Stir in the parsley, season to taste, and set aside.
For the Creamy Mashed Potato Topping
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Place the potatoes in a pan and cover with cold salted water. Bring to a boil over medium heat and cook until tender.
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Drain the potatoes, mash them until smooth, and return them to the pan. Add the cream and butter, stir until well combined, and season to taste.
Assemble and Bake
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Divide the meat sauce between four 2-cup capacity ovenproof dishes. Top with the creamy mash, spreading evenly over the surface.
Note: You can use a piping bag to apply the mash evenly over the filling.
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Bake in a preheated oven at 200°C – 390°F for 15–20 minutes, until golden.
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Serve warm with extra Worcestershire sauce on the side, if desired.
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