Description
A classic Shepherd’s Pie featuring a flavorful mixture of ground lamb, vegetables, and herbs, topped with creamy mashed potatoes and aged cheddar cheese, baked until golden and bubbly. This hearty, comforting dish is perfect for family dinners and showcases the perfect balance of savory meat filling and creamy potato topping.
Ingredients
Scale
Meat Filling
- 1 tablespoon vegetable oil
- 2 pounds lean ground lamb (or beef)
- Kosher salt and freshly ground black pepper (to taste)
- 1 large yellow onion, chopped
- 2 large carrots, peeled and finely diced
- 2 celery ribs, finely diced
- 3 cloves garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- ½ cup dry red wine
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- ½ cup frozen peas
- ½ cup frozen corn
Mashed Potato Topping
- 2 ½ pounds Russet potatoes, peeled, quartered and rinsed
- 7 tablespoons unsalted butter, divided
- 1 ¼ cups shredded aged cheddar cheese, divided
- 1 cup half and half, warmed
- 1 egg yolk
Instructions
- Brown the Meat: Heat the vegetable oil in a large ovenproof sauté pan over medium-high heat. Add the ground lamb or beef and cook, breaking it apart with a wooden spoon, until browned, about 5 to 8 minutes. Drain excess fat, season with salt and pepper, then remove the meat with a slotted spoon to a plate. Set aside the pan with drippings.
- Sauté Vegetables: If needed, add more oil to the pan and lower heat to medium. Add chopped onion and sauté until translucent, about 3 minutes. Add diced carrots and celery and continue to cook until softened, about 8 minutes. Stir in minced garlic, rosemary, and thyme and cook for one more minute. Season with salt and pepper.
- Deglaze the Pan: Pour in the red wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Cook until the wine has almost fully evaporated, concentrating flavors.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook until it deepens in color, about 1-2 minutes. Then sprinkle in the flour and cook for 1 minute to remove the raw flour taste.
- Simmer the Filling: Pour in the beef stock and Worcestershire sauce and bring to a boil. Return the browned meat to the pan, cover, reduce heat, and simmer gently for 45 minutes to develop rich flavor.
- Add Frozen Vegetables: Stir in the frozen peas and corn. Cover and cook for an additional 15 minutes until vegetables are heated through and flavors meld together.
- Season to Taste: Taste the filling and adjust salt and pepper if necessary. Remove from heat and set aside.
- Preheat Oven: Heat the oven to 375°F (190°C).
- Cook Potatoes: Place peeled and quartered potatoes into a large pot of salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes. Drain well in a colander.
- Prepare Mashed Potatoes: Rice the cooked potatoes back into the pot. Add sliced butter, warm half and half, 1 cup of shredded cheddar, and the egg yolk. Stir until butter and cheese have melted, and mixture is smooth and creamy. Season with salt and pepper to taste.
- Assemble Shepherd’s Pie: Spoon and spread the meat filling evenly in the sauté pan. Dollop mashed potatoes on top, spreading evenly with a spatula. Melt the remaining butter and drizzle over the potato topping, then sprinkle with the remaining cheddar cheese.
- Bake: Place the pan on a baking sheet to catch drips and bake in the preheated oven for about 30 minutes, until the potato topping is lightly browned and edges are bubbling. For extra browning, broil for 3 to 5 minutes, watching carefully.
- Rest and Serve: Allow the shepherd’s pie to rest for 10 to 15 minutes before serving to let flavors settle and make slicing easier.
Notes
- Using a large ovenproof sauté pan helps reduce transferring the dish before baking and allows easy transition from stovetop to oven.
- If you do not have a potato ricer, mash potatoes thoroughly using a potato masher ensuring a smooth, fluffy texture.
- Substitute ground beef for lamb to make a Cottage Pie variation.
- Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
- Allowing the pie to rest after baking improves texture and flavor absorption.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Shepherd's Pie, Cottage Pie, Ground Lamb, Comfort Food, British Cuisine, Mashed Potato Topping
