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Shepherds Pie Recipe

This shepherds pie recipe is a personal favorite of mine! It brings back lots of happy memories as a child when I would help my mom prepare the ingredients! If you prefer, you can substitute minced beef instead of lamb......that is what is known as cottage pie. But please do make sure that you buy really good quality, extra lean meat.

This dish can be prepared up to two days in advance and refrigerated until ready to bake. If cooking direct from the fridge, add another 10 minutes to the cooking time.

Gourmet food........the EASY way!

Shepherd's Pie

2 tablespoon olive oil
salt & freshly milled black pepper
1lb/500g lean minced (ground) lamb
1 large onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1-2 tablespoon Worcestershire sauce
1 teaspoon tomato purée
1 teaspoon chopped fresh thyme leaves
1 teaspoon fresh rosemary needles chopped
9fl oz/ 250ml red wine
10fl oz/200ml lamb stock
2oz/60g washed and sliced button mushrooms
2oz/60g frozen peas
instant gravy granules or powder

FOR THE TOPPING:
2lb/1kg Desirée potatoes, peeled and cut into chunks
2oz/60g butter
2 egg yolks
Parmesan, grated
salt & freshly milled black pepper

For this shepherds pie recipe you will need a baking dish, about 7½ inch (19cm) square and 2 inches (5cm) deep.

METHOD

• Heat the oil in a large pan until hot. Add the chopped onion, garlic and carrot and fry over a medium heat for 2 to 3 minutes until soft.
  

• Add the minced lamb to the pan and fry over a high heat for 3 to 4 minutes turning frequently. Season with salt and freshly milled black pepper Remove from the heat, cover the pan with a lid and carefully tip the pan to allow all of the fatty juices to run away.
  

• Return the pan to the heat, add the Worcestershire sauce, tomato purée and fresh herbs. Continue to cook for 1 - 2 minutes before adding the red wine and stock. Bring to a boil, turn the heat down and simmer, uncovered for about 30 minutes, stirring occasionally.
  

• Finally add the sliced mushrooms and peas, bring back to the boil and simmer for 2 to 3 minutes before thickening with gravy granules or powder to the desired consistency (personally, I don't like the gravy too watery, nor too thick). Taste and adjust the seasoning. Allow to cool while you prepare the topping.
  

• Cover the potatoes with cold water, season with salt and bring to the boil. Once boiling, turn the heat down to a steady simmer and cover with a lid. Cook for about 20 minutes until completely tender.
  

• Using a colander, drain the potatoes and then add back to the hot pan, cover with a lid and leave to dry out completely for about a minute over a low heat.
  

• Now mash the potatoes using a masher - (I don't like them over mashed and prefer to leave a little texture in them). Add the butter and season generously with salt and freshly milled black pepper. Beat in the egg yolks and about 2 tablespoons finely grated Parmesan.

Now all that we have to do is to assemble this wonderful shepherds pie recipe........

• Preheat the oven to 400°F/200°C/gas mark 6.
  

• Spoon the mince into the baking dish and then carefully start to pile the mash (in small amounts) over the top. Once the mince is largely covered, spread the mash evenly and then rough it up with a fork. Finally grate some extra Parmesan over the top.
  

  Note: if you're not planning to cook the pie straight away, allow to cool completely before covering loosely with cling wrap and refrigerating.
  

• Place the dish onto a baking tray and bake in the oven near the top for about 25 minutes until the potato topping is crusty and golden brown. Remove from the oven and allow to stand for about 10 minutes before serving.

This deliciously easy shepherds pie recipe makes a perfect main course for a casual lunch or supper party. It is perfect served with some simple greens such as glazed green beans or perhaps sautéed leeks with prunes.

To go from my Shepherds Pie Recipe to
MY RECIPE FOR LUXURY FISH PIE
CLICK HERE