Shepherds Pie
Directions
- 1Unwrap the minced lamb.
- 2Add olive oil to a medium-high pan.
- 3Place the minced lamb into the pan.
- 4Season the lamb with salt and pepper.
- 5Cook the lamb, breaking it up with a potato masher, until the water cooks out and it starts to caramelize (approximately 7 minutes).
- 6Dice one onion.
- 7Dice a carrot.
- 8Dice a stick of celery.
- 9Add the diced onion, carrot, and celery to the cooked lamb in the pan.
- 10Stir and cook for approximately 2 minutes.
- 11Add 2 cloves of crushed garlic to the pan and cook for about 1 minute until fragrant.
- 12Remove the leaves from fresh herbs like rosemary and thyme.
- 13Finely chop the fresh herbs.
- 14Add 2 tablespoons of tomato puree and the chopped fresh herbs (rosemary, thyme, bay leaf) to the pan, and mix to combine.
- 15Open a bottle of red wine.
- 16Deglaze the pan with 250ml of red wine and allow the wine to reduce for 2 minutes.
- 17Pour in 300ml of lamb, beef, or chicken stock.
- 18Simmer on low for an hour until the mixture is thick and delicious.
- 19Add frozen peas to the filling and stir to combine.
- 20Transfer the cooked lamb mince filling to a baking dish and spread it evenly.
- 21Peel potatoes using a potato peeler.
- 22Place the peeled potatoes into a pot of water.
- 23Chop the peeled potatoes.
- 24Boil the chopped potatoes until very tender (approximately 12 minutes).
- 25Strain the boiled potatoes.
- 26Transfer the drained potatoes to a bowl.
- 27Season the potatoes with sea salt and black pepper.
- 28Add a few knobs of butter to the potatoes.
- 29Add grated cheddar and parmigiano cheese to the potatoes.
- 30Mash the potatoes until smooth.
- 31Add a dash of milk to the mashed potatoes and combine.
- 32Once the mashed potatoes have cooled a little, add two egg yolks and mix thoroughly.
- 33Top the cooled lamb mince in the baking dish with the mashed potato, smoothing it out evenly.
- 34Score a few lines on the mashed potato topping with a fork.
- 35Grate more parmigiano cheese over the top of the pie.
- 36Bake at 200°C for 30 minutes until the top is crisp.
- 37Remove the shepherd's pie from the oven.
- 38Finely chop chives or parsley for garnish.
- 39Garnish the baked shepherd's pie with the chopped herbs.
- 40Serve a portion of the shepherd's pie onto a plate.
Ingredients
- 500 g minced lamb
- EV olive oil
- 1 finely diced onion
- 1 finely diced carrot
- 1 celery stick
- 2 crushed garlic cloves
- 2 tbsp tomato puree
- 1 bunch fresh herbs
- 250 ml red wine
- 300 ml lamb, beef or chicken stock
- frozen peas
- 1 KG maris piper potatoes
- sea salt
- black pepper
- knobs butter
- dash milk
- grated cheddar
- parmigiano
- 2 egg yolks
Equipment
pantongsknifecutting boardpotato masherpotstrainerbaking dishfork
Tips
- Let the cooked mince cool before adding it to the baking dish.
- Let the Shepherd's Pie rest for 20 minutes before slicing after baking.
- If using beef instead of lamb, it's called a cottage pie.
- Scoring the mashed potato with a fork before baking helps create a crisp top.
- Add two egg yolks to the mashed potato once it has cooled slightly.
- Use fresh herbs like rosemary, thyme, and bay leaf for the filling.
- Deglaze the pan with red wine and allow it to reduce for 2 minutes.
- Simmer the filling on low for an hour until thick and delicious.
- Peel and boil potatoes until very tender, about 12 minutes.
- Season mashed potatoes with sea salt, black pepper, butter, milk, cheddar, and parmigiano.
- Grate more parmigiano over the top of the pie before baking for a crisp finish.
- Bake at 200°C for 30 minutes or until the top is crisp.
- The mashed potato should be super soft and the lamb filling ultra rich.
- This recipe is a simple but big and effective mid-week dinner for 4 people.
- Inspired by @gordongram's recipe strategy for this dish.
- This dish features lamb with a mashed potato topping and can be varied by using beef instead of lamb for a cottage pie.
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