Shepherd’s Pie – Lamb and veggies topped with mashed potatoes.
- 1 lb ground lamb
- 1 large onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup lamb or beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 lbs potatoes, peeled and quartered
- 4 tablespoons butter
- 1/4 cup milk
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 Egg yolk (optional, for glazing)
Shepherd's Pie is a classic British and Irish comfort food dish with a savory combination of ground lamb and a variety of vegetables, all topped with a rich layer of creamy mashed potatoes. The lamb is cooked with onions, carrots, peas, and sometimes celery until tender, then flavored with herbs such as thyme and rosemary, and enriched with a hearty stock or gravy. This mixture forms the bottom layer of the pie, which is then generously covered with smooth, buttery mashed potatoes. The entire pie is baked in the oven until the top is golden brown and slightly crispy. Enjoy this dish on a cold evening for a filling and satisfying meal that delights the taste buds and warms the soul.
Delight in the savory pleasure of a comforting British classic with our Classic British Shepherd's Pie recipe. This traditional dish, a staple in homes across the UK, boasts layers of rich lamb and vegetables, topped with a crown of golden, buttery mashed potatoes. Perfect for a cozy night in or to impress at a dinner party, this hearty meal will fulfill all your comfort food desires. The recipe that follows has been proudly presented by The British Cooking Channel. Roll up your sleeves and let's create this mouthwatering classic together!
Ingredients:
- 1 kg potatoes, peeled and quartered
- 80 g butter, plus extra for greasing
- 200 g cheddar cheese, grated
- Salt and black pepper, to taste
- 500 g ground lamb
- 2 carrots, diced
- 1 onion, finely chopped
- Optional vegetables: celery, peas
- 2 cloves garlic, crushed
- 1 tbsp rosemary, chopped (or the herb of your choice)
- 2 tbsp plain flour
- 500 ml chicken stock
- Worcestershire sauce, a few dashes
- Cooking oil, for frying
Equipment:
- Large pot
- Baking dish
- Frying pan
- Potato masher
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6
Instructions:
1. Start by preheating your oven to 220°C (425°F).
2. Place the potatoes in a large pot, fill with water, and bring to a boil. Cook until the potatoes are tender, about 15 minutes.
3. Drain the cooked potatoes, mash them in the same pot, then stir in the butter, half of the grated cheddar cheese, salt, and black pepper. Cover with plastic wrap and set aside.
4. In a large frying pan, cook the ground lamb over high heat until browned. Remove the lamb from the pan and set it aside.
5. In the same pan, add a bit of cooking oil and sauté the diced carrots and onions (and optional celery and peas) until the onions are translucent. Then, stir in the crushed garlic and rosemary, cooking for an additional couple of minutes.
6. Sprinkle the vegetable mixture with plain flour, stirring well to combine.
7. Return the browned lamb to the pan, add the chicken stock and a few dashes of Worcestershire sauce. Let the mixture simmer for one or two minutes until slightly thickened.
8. Lightly grease a baking dish with butter. Layer a third of the mashed potatoes on the bottom, followed by a light sprinkle of cheese.
9. Now, pour in all of the lamb and vegetable mixture, then top with the remaining mashed potatoes. Use a fork to create ridges on the mashed potatoes for extra crispiness.
10. Sprinkle the rest of the cheese over the top and bake for about 20 minutes, until the top is crispy and golden.
11. If additional browning is desired, place the Shepherd's Pie under a broiler for a few minutes, watching closely to prevent burning.
12. Serve your Shepherd's Pie hot, cut into portions, alongside your favourite steamed vegetables.
Cooking Tips:
- Adding cold butter to the hot mashed potatoes helps prevent the potatoes from becoming gluey.
- Dragging a fork across the top creates more surface area for crisping.
- For a richer flavor, you can mix in a teaspoon of tomato paste to the lamb mixture.
- If prepping in advance, cover the assembled pie with foil and refrigerate for up to three days before baking.
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This recipe was passionately crafted by The British Cooking Channel. To discover more delightful recipes, visit https://www.youtube.com/@thebritishcookingchannel1336
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Shepherd’s Pie – Lamb and veggies topped with mashed potatoes.
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