Ultimate Shepherd's Pie
Ultimate Shepherd's Pie
Ingredients
For the Lamb Filling
- 1 1/2 pounds high-fat lamb mince
- 2 stalks celery, diced
- 2 carrots, medium, peeled and diced
- 1 onion, large, finely diced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, freshly ground, or to taste
- 2 tablespoons tomato paste
- 1/2 cup red wine, dry
- 2 cups lamb stock
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
For the Mashed Potato Topping
- 2 pounds potatoes, such as Russet or Yukon Gold, peeled and chopped
- 1/2 cup butter, cubed, unsalted
- 1/2 cup heavy cream
- 1 1/2 cups cheddar cheese, grated (1 cup for mash, 1/2 cup for topping)
- 2 egg yolks
- 1 teaspoon salt, or to taste
For the Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Prepare the vegetables for the filling: dice the celery, peel and dice the carrots, and finely dice the onion.
⏱️ 10 min•🌡️ 375
- 2
In a large skillet or Dutch oven over medium-high heat, add the lamb mince. Season generously with 1/2 teaspoon of salt. Brown the lamb mince, breaking it up as it cooks, until it's deeply caramelized and browned. This step is crucial for flavor. Remove the browned lamb with a slotted spoon and set aside, leaving the drippings in the pan.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced onions, carrots, and celery to the same pan with the lamb drippings. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 8 min
- 4
While the vegetables are sautéing, finely chop the fresh rosemary and thyme, and mince the garlic. Add these aromatics to the softened vegetables in the pan. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Cook for another 2 minutes until fragrant.
⏱️ 5 min
- 5
Stir in the tomato paste and cook it down for 2-3 minutes, allowing it to deepen in color and flavor. Return the browned lamb mince to the pan with the vegetables.
⏱️ 3 min
- 6
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half, about 3-5 minutes. Then, add the lamb stock. Bring the mixture to a simmer, then cover the pan and let the filling cook gently for 20 minutes.
⏱️ 25 min
- 7
While the lamb filling simmers, prepare the mashed potato topping. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min
- 8
Pass the cooked potatoes through a potato ricer into a large mixing bowl. Add the cubed butter, heavy cream, 1 cup of grated cheddar cheese, egg yolks, and 1 teaspoon of salt. Mix thoroughly with a spoon or spatula until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 10 min
- 9
Return to the lamb filling. Uncover the pan and continue to simmer, stirring occasionally, until the liquid reduces down to a thick, rich gravy consistency. This should take about 10-15 minutes. Ensure the filling is not watery.
⏱️ 15 min
- 10
Turn off the heat from the lamb filling. Stir in the Worcestershire sauce and the frozen peas. Mix well to combine.
⏱️ 2 min
- 11
Transfer the thick lamb filling to an oven-safe baking dish (a 9x13 inch dish works well). Using a piping bag fitted with a star nozzle (or simply a spoon), pipe or spread the mashed potato topping evenly over the lamb filling. For a more structured top, pipe two layers of mash to prevent the sauce from seeping through.
⏱️ 10 min
- 12
Sprinkle the remaining 1/2 cup of grated cheddar cheese over the piped mashed potato topping. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and crispy, and the filling is bubbling.
⏱️ 25 min•🌡️ 375
- 13
Remove the shepherd's pie from the oven and let it rest for 5-10 minutes before serving. Garnish with finely chopped fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ultimate Shepherd's Pie
Ingredients
For the Lamb Filling
- 1 1/2 pounds high-fat lamb mince
- 2 stalks celery, diced
- 2 carrots, medium, peeled and diced
- 1 onion, large, finely diced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, freshly ground, or to taste
- 2 tablespoons tomato paste
- 1/2 cup red wine, dry
- 2 cups lamb stock
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
For the Mashed Potato Topping
- 2 pounds potatoes, such as Russet or Yukon Gold, peeled and chopped
- 1/2 cup butter, cubed, unsalted
- 1/2 cup heavy cream
- 1 1/2 cups cheddar cheese, grated (1 cup for mash, 1/2 cup for topping)
- 2 egg yolks
- 1 teaspoon salt, or to taste
For the Garnish
- 2 tablespoons fresh chives, finely chopped
Instructions
- 1
Preheat your oven to 375°F. Prepare the vegetables for the filling: dice the celery, peel and dice the carrots, and finely dice the onion.
⏱️ 10 min•🌡️ 375 - 2
In a large skillet or Dutch oven over medium-high heat, add the lamb mince. Season generously with 1/2 teaspoon of salt. Brown the lamb mince, breaking it up as it cooks, until it's deeply caramelized and browned. This step is crucial for flavor. Remove the browned lamb with a slotted spoon and set aside, leaving the drippings in the pan.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced onions, carrots, and celery to the same pan with the lamb drippings. Sauté, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
⏱️ 8 min - 4
While the vegetables are sautéing, finely chop the fresh rosemary and thyme, and mince the garlic. Add these aromatics to the softened vegetables in the pan. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of freshly ground pepper. Cook for another 2 minutes until fragrant.
⏱️ 5 min - 5
Stir in the tomato paste and cook it down for 2-3 minutes, allowing it to deepen in color and flavor. Return the browned lamb mince to the pan with the vegetables.
⏱️ 3 min - 6
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to reduce by half, about 3-5 minutes. Then, add the lamb stock. Bring the mixture to a simmer, then cover the pan and let the filling cook gently for 20 minutes.
⏱️ 25 min - 7
While the lamb filling simmers, prepare the mashed potato topping. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are very tender when pierced with a fork, about 15-20 minutes. Drain thoroughly.
⏱️ 20 min - 8
Pass the cooked potatoes through a potato ricer into a large mixing bowl. Add the cubed butter, heavy cream, 1 cup of grated cheddar cheese, egg yolks, and 1 teaspoon of salt. Mix thoroughly with a spoon or spatula until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 10 min - 9
Return to the lamb filling. Uncover the pan and continue to simmer, stirring occasionally, until the liquid reduces down to a thick, rich gravy consistency. This should take about 10-15 minutes. Ensure the filling is not watery.
⏱️ 15 min - 10
Turn off the heat from the lamb filling. Stir in the Worcestershire sauce and the frozen peas. Mix well to combine.
⏱️ 2 min - 11
Transfer the thick lamb filling to an oven-safe baking dish (a 9x13 inch dish works well). Using a piping bag fitted with a star nozzle (or simply a spoon), pipe or spread the mashed potato topping evenly over the lamb filling. For a more structured top, pipe two layers of mash to prevent the sauce from seeping through.
⏱️ 10 min - 12
Sprinkle the remaining 1/2 cup of grated cheddar cheese over the piped mashed potato topping. Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and crispy, and the filling is bubbling.
⏱️ 25 min•🌡️ 375 - 13
Remove the shepherd's pie from the oven and let it rest for 5-10 minutes before serving. Garnish with finely chopped fresh chives.
⏱️ 1 min