Let’s talk about one of the most comforting and hearty meals – Shepherd’s Pie! This classic dish, originating from the United Kingdom, is a perfect balance of flavors, textures, and nutrients. Today, I’ll be sharing with you my recipe for Shepherd’s Pie, which I’ve perfected over the years. Trust me, this will be your new go-to recipe for cold winter nights, cozy family dinners, or for when you want to impress your guests!
First, let’s start with the basic knowledge of what a Shepherd’s Pie is. Traditionally made with lamb meat, this recipe has evolved to include beef or even a vegetarian variant, made with mushrooms or lentils. The dish comprises of a savory meat filling, topped with a generous layer of creamy mashed potatoes and then finally baked to perfection till the top forms a crust.
For my Shepherd’s Pie recipe, I like to use ground lamb, as this gives the dish an authentic flavor. You can always swap or combine it with beef or a vegetarian option if that’s your preference. I’ve also used fresh vegetables like onions, carrots, and peas, which add a slight crunch and sweetness to the filling.
To make the mashed potato topping extra creamy and indulgent, I blend in heavy cream, butter, and grated cheddar cheese. The combination of these ingredients brings about a rich and buttery flavor, which provides the perfect contrast to the flavorful meat filling.
Now, let’s dive into the ingredients and steps to make this mouth-watering Shepherd’s Pie!
Ingredients:
– 2 pounds ground lamb
– 1 large onion, chopped
– 3 carrots, peeled and chopped
– 1 cup frozen peas
– 3 cloves of garlic, minced
– 1 tsp dried thyme
– 1 tbsp tomato paste
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– Salt and pepper to taste
– 5-6 medium-sized potatoes, peeled and cubed
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 cup grated cheddar cheese
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, brown the ground lamb over medium heat. Drain the excess fat and set the lamb aside on a plate.
3. In the same skillet, add the chopped onions and carrots. Sauté them until the onions turn translucent and the carrots are slightly tender.
4. Add the minced garlic, dried thyme, and tomato paste. Mix them well and cook until fragrant.
5. Add the cooked lamb back to the skillet and mix it well with the vegetable mixture.
6. Pour in the beef broth and Worcestershire sauce. Bring it to a simmer and let it cook for 10-15 minutes till the liquid reduces and the filling thickens.
7. Season with salt and pepper to taste. Mix in the frozen peas and turn off the heat.
8. Next, bring a pot of salted water to boil, and add the cubed potatoes. Cook them until they are tender, around 10-12 minutes.
9. Drain the potatoes and return them to the pot. Mash them with heavy cream, butter, and grated cheddar cheese, until you get a smooth and creamy texture.
10. In a greased baking pan, spread the meat filling evenly. Then, spoon the mashed potatoes on top of the filling, and smooth it out with a spoon or spatula.
11. Bake the Shepherd’s Pie for 30-35 minutes, or until the potatoes on top turn golden brown, forming a crust.
12. Remove the pan from the oven and let it cool for 5-10 minutes. Slice and serve hot, garnished with fresh herbs like parsley or thyme.
So, that’s my recipe for Shepherd’s Pie, which I’m sure will leave you feeling satisfied and contented. It’s an easy and versatile dish that you can tweak to your liking, be it the meat, vegetables, or the mashed potato topping. You can also make a bigger batch and freeze the leftovers for a quick and hearty meal on a busy day. This dish is truly a comfort food staple that never fails to impress, especially when shared with your loved ones.
More Shepherd’s Pie Recipes to Try
If you are looking for more Shepherd’s Pie recipes try some of these delicious recipes!
1. The Cooking Foodie Shepherd’s Pie:
Ingredients:
- 1 lb/ 500g Ground Beef
- 1 Onion, chopped
- 1 Carrot, peeled and chopped
- 2 Garlic Cloves, minced
- 1/2 cup/ 120ml Beef Broth
- 2 Tbsp Tomato Paste
- 1/2 Tbsp Dijon Mustard
- 1 tsp Thyme
- Salt
- Pepper
- 4-5 Potatoes, peeled and chopped
- 1/4 cup/ 60g Butter
- 1/2 cup/ 120ml Milk
Instructions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium-high heat.
- Add chopped onions and sauté for 3 minutes.
- Add chopped carrot and minced garlic. Sautee for 2 more minutes.
- Add ground beef and break it into small pieces using a wooden spoon.
- Cook meat for 5 minutes or until browned.
- Add tomato paste, dijon mustard, beef broth, and thyme. Stir well.
- Simmer meat mixture for 10-15 minutes or until the sauce thickens.
- In the meantime, boil the peeled and chopped potatoes in a pot of salted water.
- Once potatoes are tender, drain them and add butter and milk. Mash potatoes until smooth.
- Spoon the meat mixture into an oven-safe dish. Spread mashed potatoes over meat mixture.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
- Let stand for a few minutes before serving. Enjoy!
2. The Recipe Critic Shepherd’s Pie
Ingredients:
- 1 1/2 pounds potatoes, peeled and cut into chunks
- 3 tablespoons unsalted butter
- 1/3 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef chuck
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- 2 teaspoons tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 cup frozen peas and carrots
Instructions:
- Place the potatoes in a large pot and cover with water by about an inch. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15 minutes.
- Drain the potatoes and add the butter and cream. Mash until smooth, then season with salt and pepper to taste. Set aside.
- Preheat the oven to 400 degrees F.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to brown, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the beef and cook, stirring occasionally, until browned and cooked through, 8 to 10 minutes.
- Sprinkle the flour over the top and stir to combine.
- Add the broth and stir to combine.
- Add the Worcestershire sauce, tomato paste, rosemary, thyme, peas and carrots, and salt and pepper to taste. Cook until the sauce thickens and the vegetables are heated through, about 5 minutes.
- Transfer the beef mixture to an 8-inch square baking dish. Spoon the mashed potatoes on top, making sure to cover the beef mixture completely.
- Bake until the potatoes are golden brown and the filling is hot and bubbly, about 25 minutes.
- Cool for a few minutes before serving. Enjoy!
I hope you will enjoy these Shepherd’s Pie recipes as much as I do. Let me know which one is your favorite!
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Pie shepherd steak. Cooking shepherd’s pie (recipe at end of post) « duncan-at-large. Shepherd's pie recipe
