Shepherd’s Pie
Servings: 6 servings
Calories: 676kcal
This easy Shepherd’s Pie recipe combines minced (ground) lamb with carrots, celery and peas in a rich gravy, topped with creamy mashed potatoes. It’s a versatile dish that can be made ahead or frozen, then served with your favourite steamed greens for a complete, cosy dinner.
Ingredients
PIE FILLING
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp sea salt flakes
- 1 kg minced (ground) lamb (can be substituted with minced beef, but then it will be cottage pie)
- 1 tbsp freshly minced garlic
- 1 tsp freshly chopped rosemary leaves or dried rosemary
- 1 tbsp freshly picked thyme leaves or dried thyme, plus extra to serve (optional)
- 90 g tomato paste
- 3 tbsp plain (all-purpose) flour
- 500 ml beef stock
- 80 ml red wine (or use 2 tbsp red wine vinegar)
- 2 tbsp Worcestershire sauce
- ½ tsp freshly cracked black pepper
- 155 g frozen peas
MASHED POTATO TOPPING
- 1.2 kg potatoes (all-rounders), peeled and chopped into 3 cm (1¼ inch) chunks
- 80 g unsalted butter, cut into cubes
- 125 ml milk, warmed in the microwave or on the stovetop
- 1 tsp sea salt flakes
- 125 g freshly grated cheddar
- Olive oil spray
- 1 tbsp freshly grated parmesan
TO SERVE
- Steamed greens (broccolini/tenderstem broccoli, as pictured)
Instructions
- Make the pie filling – Heat a large, deep, heavy-based frying pan over medium heat. Add the olive oil, onion, carrot and celery. Sprinkle the vegetables with ½ teaspoon of the sea salt flakes – this helps the vegetables sweat versus caramelise. Cook, stirring, for 4–5 minutes, until the vegetables begin to soften.
- Add the lamb. Cook, stirring, for 4–5 minutes until browned, breaking the lamb up with your spoon as you go.
- Add the garlic, rosemary, thyme and remaining salt. Continue to cook, stirring, for 1 minute.
- Stir through the tomato paste and, once well combined, stir through the flour until it is dissolved.
- Add the beef stock, red wine, Worcestershire sauce and pepper. Cover, reduce the heat to medium–low and simmer for 10 minutes. Stir, remove the lid and continue cooking for 10 minutes, or until the sauce has thickened into a gravy. Add the frozen peas and stir through until thawed.
- Transfer to a baking dish – Turn off the heat and transfer the mixture to a baking dish (roughly 1.5 litres/6 cups). Allow the mixture to cool slightly (it makes it easier to top with the mashed potato).
- Make the mashed potato topping – Bring a large pot of salted water to the boil (you will need a pot large enough so that the potatoes are covered by at least 5 cm/2 inches of water).
- Add the potatoes to the water and cook for 15–20 minutes until soft enough to pierce with a fork.
- Remove the pot from the heat. Drain the potatoes in a colander and place the potatoes back in the pot. Allow them to steam-dry for 1–2 minutes – this removes any excess water.
- Add the butter and mash the potatoes twice around the pot before adding the milk and sea salt and mashing again to combine.
- Add the cheese and whip together with a wooden spoon until smooth.
- Assemble the pie – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Spoon dollops of the mash over the top of the lamb mixture until the surface is covered. Rough up the texture of the mashed potatoes as this will create more crispy bits in the oven.
- Spray the mashed potatoes with olive oil spray and sprinkle with the parmesan.
- Bake the pie – Bake in the oven for 30 minutes, until bubbling around the edges and the top is crisp and golden.
- Finish under the grill (broiler) (optional) – If you want an extra crispy top, turn on the oven grill (broiler) and cook for 2–3 minutes (watching closely) until even more golden and crisp.
- Rest and serve – Rest for 10 minutes before serving. Serve with steamed greens and an extra sprinkle of thyme (if using).
Notes
Note 1 – Follow the recipe steps and assemble the pie. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before cooking, then cover with foil and bake at 200°C (400°F) (180°C/350°F fan-forced) for 45 minutes, covered, and an additional 30 minutes, uncovered.
Make ahead
Follow the recipe to assemble the pie, but do not bake, do not spray the mashed potatoes with olive oil and do not sprinkle with parmesan cheese (only top the pie with the mashed potato topping). Cover with foil and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge prior to cooking. Bake, covered, at 200°C (400°F) (180°C/350°F fan-forced) for 45 minutes, and an additional 30 minutes, uncovered.Leftovers
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge before reheating. Leftovers are best frozen in individual serves and reheated in the microwave.Nutrition Facts
Shepherd’s Pie
Amount per Serving
Calories
676
% Daily Value*
Fat
35
g
54
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
147
mg
49
%
Sodium
1305
mg
57
%
Potassium
1831
mg
52
%
Carbohydrates
35
g
12
%
Fiber
9
g
38
%
Sugar
13
g
14
%
Protein
48
g
96
%
Calcium
327
mg
33
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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