Shepherds Pie

Traditional Shepherds Pie Recipe

Written by on in British, Classic Dishes, Main Course
Traditional Shepherds Pie Recipe
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Traditional Shepherds Pie Recipe

Recipe by GeeDeeCourse: Main CourseCuisine: BritishDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

30

minutes
Calories

586

kcal
Total time

1

hour 

45

minutes

Early recollections of Shepherd’s Pie suggest that this dish wasn’t too dissimilar to Cottage pie although mutton was introduced as well as beef. It wasn’t until the 20th century that it became standard that Shepherds Pie would be distinguished from Cottage pie by only using Lamb.

Ingredients

  • 1 red onion finely minced

  • 450 g minced lamb high-quality

  • 2 carrots finely chopped

  • 1 stick celery finely chopped

  • 2 cloves garlic minced

  • 2 bay leaves

  • small bunch rosemary and thyme fresh

  • olive oil Extra virgin

  • 1 small tin chopped tomatoes

  • 1 sml Tin Garden Peas

  • 500 ml vegetable stock

  • sea salt and freshly ground black pepper

  • 1.5 kg Maris Piper potatoes

  • 100 ml semi-skimmed milk

  • a large knob of butter

  • nutmeg

  • Grated Cheddar Cheese. (optional)

Directions

  • Heat a large pan on a medium heat. Drizzle with extra virgin olive oil and add onion, carrot, celery, garlic, bay leaves and most of the rosemary & thyme leaves.
  • Cook until the vegetables are soft, about 10 mins, stirring occasionally.
  • Add the minced lamb, season and stir fry over high heat until the meat has browned.
  • Fold the tomatoes and peas and cook for 5 mins, stirring occasionally.
  • Pour in the stock, season with salt and pepper and stir well, then bring to a boil.
  • Reduce to very low heat and slightly cover with a lid, then allow to simmer for about 50 mins.
  • While the lamb mix cooks, make the potato mash.
  • Peel and cut the potatoes into quarters, and put them into a pot of boiling salted water.
  • Simmer for 15 mins or until cooked through.
  • Drain the potatoes and put them back into the hot pan to steam themselves dry. No heat needed.
  • Add butter, salt & pepper and a pinch of nutmeg to taste.
  • Mash the potatoes and gradually pour in the milk and gently mix until you have a smooth and fluffy texture.
  • Place the cooked lamb mix into an oven proof baking dish.
  • Spoon the potato mash evenly over the top of the meat, and using a fork, rough up the top.
  • Sprinkle the grated cheddar cheese (optional) and remaining herbs on top.
  • Bake in a preheated oven to 190ºC/375F for about 25 min, until the potato is nicely coloured and the mince is bubbling through the sides.
  • Allow to cool a little and serve. Enjoy!

Recipe Video