Shepherd's Pie

This classic British dish is traditionally made with lamb. (For the record, if you make it with beef, it is actually known as a Cottage Pie). Its origins came when mothers would use the left over meat from a lamb roast, eaten on Sunday, along with left over vegetables and mashed potatoes to create a dish for the Monday. This dish uses fresh ingredients, and is sure to become a favorite.

A spoonful of Shepherd's Pie

Shepherd's Pie Recipe

(Serves About 4-6)

Ingredients

For the Potatoes:

  • 6-8 Yukon Gold Potatoes (Peeled and Diced)

  • 1 Stick Unsalted Butter (Chilled and Cubed)

  • ¼ Cup Whole Milk or Heavy Cream

  • 1 Cup Grated Cheddar

  • ½ Teaspoon Kosher Salt

  • ½ Teaspoon Ground Black Pepper

For the Lamb Filling:

  • 2 lbs. Ground Lamb

  • 2 Large White Onion (Diced)

  • 3 Cloves Garlic (Minced)

  • ¼ Bunch Sage (Fresh or Dried – Chopped)

  • 2 Sprigs Rosemary (Fresh or Dried – Chopped)

  • 4 Carrots (Diced)

  • 16 oz. Frozen English Peas

  • 2 Teaspoon Dijon Mustard

  • 1 x 12 oz. Can Diced Tomatoes

  • 1 Teaspoon Worcestershire Sauce

  • 2 Cups Beef Stock

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 3 Tablespoons Vegetable Oil

Instructions

For the Potato:

  1. Boil the potatoes in salted water until they are able to be crushed with the back of a fork.

  2. Drain the potatoes and place in a bowl.

  3. Break down the potatoes with the back of a fork.

  4. Add the unsalted butter and gently combine with the potatoes.

  5. Add the milk (or heavy cream) and combine.

  6. Add the salt and pepper and combine.

  7. Add half of the cheddar cheese and combine.

  8. Gently mix until it forms a smooth mashed potatoes.

  9. Cover with foil and set to one side.

For the Lamb Filling:

  1. Place the lamb in a cold frying pan or skillet and bring to a gentle heat.

  2. Cook the lamb on a gentle heat until it all has some color.

  3. Remove the lamb from the pan and place in a bowl.

  4. Cover the lamb and reserve.

  5. Add the vegetable oil to the same pan.

  6. Bring to a medium heat and add the onions.

  7. Season with a pinch of salt and pepper.

  8. Cook the onions for 3-4 minutes.

  9. Add the garlic and cook for 2-3 minutes.

  10. Add the sage and rosemary and cook for 2-3 minutes.

  11. Add the carrots and cook for 3-4 minutes.

  12. Add the Dijon mustard and combine.

  13. Add the ground lamb back to the mixture and combine.

  14. Add the chopped tomatoes and combine.

  15. Add the Worcestershire sauce.

  16. Add the beef stock.

  17. Simmer the mixture until the liquid has reduced by half.

  18. Check for seasoning and add more salt and pepper to taste.

To Make the Shepherd’s Pie:

  1. Place the lamb mixture into a large Dutch oven or oven proof pan.

  2. Add the frozen peas and combine with the mixture.

  3. Top the mixture with the mashed potatoes.

  4. Sprinkle the rest of the grated cheddar on top of the potatoes in an even layer.

  5. Season the top of the potatoes with a little salt and pepper.

  6. This can all be done in advance.

  7. When ready to cook, pre-heat the oven to 350 degrees Fahrenheit.

  8. Place a lid on the pan and cook for 20-25 minutes.

  9. Remove the lid and cook for 10-15 minutes.

  10. You can also broil the top for a short while if you want a crisp topping.