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The Best Shepherd's Pie
This is one of the Best Shepherd's Pie recipes in the world. It's inspired by my family recipe that's been passed down for generations.
Prep
10 min
Cook
1h 30m
Total
1h 40m
Serves
6
Instructions
- 01
Place a large pot on medium heat and add in the lamb mince. There's no need to add in oil, as the mince provides enough fat. Fry for 10 minutes, leaving the mince to brown on the base of the pan, creating a flavoursome fond. Then scrape that occasionally using the back of a wooden spoon.
- 02
After 10 minutes, add in the onion, garlic, celery, and carrot. Stir fry for 5-10 minutes until the onions have softened. Season with salt and pepper.
- 03
Time for the herbs, add in your thyme, bay leaves, and rosemary. Followed by the tomato puree and 1 tbsp flour. Give it a good mix, then pour in the red wine, beef stock, and Worcestershire sauce. Give everything a good stir, bring to the boil, then reduce to low heat and leave to simmer for 45 minutes. Stirring occasionally to stop the sauce from sticking to the base of the pan.
- 04
Meanwhile, make your mashed potato. Add your chopped potatoes into a pan and top with cold water. Bring to the boil, then reduce to simmer for 10 minutes until you can spike the potato with a fork and it goes through easily. Drain and add the potatoes back to the pan with the butter, milk, salt and pepper. I used a hand blender to create silky smooth mashed potato, but you can use a potato masher or a fork for fluffy potatoes. Once mashed, taste and season accordingly.
- 05
Preheat the oven to 160c fan / 355F. Once your lamb mince filling has reduced and thickened, give it a taste and season with more salt if need be. Remove the bay leaves and thyme sprigs, then evenly spread the lamb mince filling into the base of your baking dish.
- 06
Top with the mashed potato and spread it out into an even layer.
- 07
Sprinkle with cheddar cheese or parmesan, or a mixture of both! Bake in the oven for 45 minutes or until golden and bubbling.
- 08
Take your shepherd's pie out of the oven and leave to rest for 10 minutes. Then serve up between 6 plates and enjoy!
Nutrition
per serving · 1 serving
- Calories
- 511
- Protein
- 23g
- Carbs
- 38g
- Fat
- 29g
- Fiber
- 5g
- Sugar
- 5g
- Sat. fat
- 14g
- Sodium
- 359mg
- Cholesterol
- 86mg
Variations & swaps
Ingredients and Substitutions
- Lamb mince: we're using 20% fat lamb mince. You can use a leaner type of lamb mince but the flavour won't be as good. If you can't find lamb mince, then you can use beef mince. But this does change the outcome of this dish to a cottage pie instead of a shepherd's pie. Still delicious though!
- Onion: we're using a white onion for this recipe. If you've only got shallots or red onion, you can use them!
- Garlic: fresh garlic is best but if you've only got granules, then use 1 tsp.
- Carrot: we're grating it for this recipe so that it's super smooth, but you can alternatively finely chop it.
- Celery: to add to our mirepoix (fried onions, garlic, carrot and celery), we're using celery. You can omit this if you're not a fan!
- Herbs: an essential part of the recipe, we're using bay leaves, fresh sprigs of thyme, and rosemary. Use dried herbs if you can't find fresh ones.
- Tomato paste: this adds a richness to our lamb mince filling.
- Red wine: this deglazes the pan and also adds a lovely depth to our dish. Simply omit if you don't drink wine.
- Beef stock: I combined 1 beef stock cube with 400ml water. But feel free to use homemade beef broth, this would be fab!
- Worcestershire sauce: a tangy, perfect addition to our mince filling. If you don't have Worcestershire sauce, then add in 1 teaspoon balsamic vinegar with a sprinkling of sugar.
- Potatoes: we're using Maris piper or russet potatoes.
- Milk: whatever milk you fancy! The higher the fat %, the tastier.
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