Shepherd's Pie

Check out my recipe for a fully loaded winter comfort food - Classic Shepherd's Pie.

Creamy mash meets delicious filling full of seasonal vegetables and lamb mince, super delicious!

Shepherd's Pie

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Preparation time: 50 minutes

Cooking time 30-40 minutes

Portions: 8

Ingredients for the filling:

• 500g (1.1Pounds) of lamb mince 10% fat

• 3 small onions, small dice

• 1 carrot, small dice

• 4 garlic cloves, minced

• 1 turnip, medium dice

• 1/4 swede, medium dice

• half a stick of celery, small dice

• 100g (3.5oz) of green peas

• 1 tbsp of tomato puree, diluted with 1tbsp of water

• 2 tbsp of Worcestershire sauce

• 500ml of thick beef or veg gravy

• small bunch of fresh thyme (leaves only)

• black pepper

• 1tbsp of oil for frying veg

Ingredients for Shepherd's Pie

Ingredients for the mash:

• 800g (1.76Pounds) of your favourite potatoes for mash

• 100g (3.5oz) of mature cheddar cheese

• 50g (1.7oz) of butter

• splash of double cream

• 1 egg yolk

• black pepper

• salt to taste

Instructions for the pie:

1. In a large frying pan, medium heat 1tbsp of oil. Add onions and cook for a couple of minutes to soften.

2. Next turn up the heat and add celery, carrot, turnip, swede and garlic. Cook until swede and turnip are almost cooked through, season with a little bit of salt.

Vegetables for Shepherd's Pie

Vegetables for Shepherd's Pie

3. Once ready, transfer to the medium-sized pot, add peas, thyme and black pepper. Pour in thick gravy, Worcestershire sauce and tomato puree diluted with a small amount of water and mix all together.

4. Sear the mincemeat on high heat in two or three batches to brown, do not overcook it as it will dry out too much.

5. Mix with the veggies, taste and season more if needed. Transfer to a casserole dish or cast iron pan.

Shepherd's Pie with Worcestershire Sauce

6. Preheat the oven to 180C (356F)

7. Spread the mash on the top of the pie or pipe it with a bag and nozzle.

Shepherd's Pie before baking

8. Bake the pie until golden-brown (around 30-40 minutes)

9. Rest for a few minutes after baking, enjoy!

Instructions for the mash:

1. Boil diced potatoes in salty water until cooked through, once ready, drain the water and allow to steam dry for a few minutes.

2. Mash them with butter until super smooth, add a splash of double cream, egg yolk and cheddar cheese. Salt and black pepper to your taste.

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Insight:

• If using stock instead of the gravy, thicken with 1tbsp of cornflour dissolved in 2tbsp of water.

• Use minced beef for Cottage Pie or vegetarian mince for Shepherdless Pie.

Check out my other lamb recipes:

• Turkish Lamb Koftas with Kisir

• Jamaican Style Slow-Cooked Curry Lamb with Okra & Potatoes