Shepherd's Pie
A hearty, comforting casserole, with minced lamb and vegetable filling in tomato-based gravy, topped with creamy mashed potatoes.
Ingredients
- ¼ cup unsalted butter
- 500 grams boneless lamb shoulder OR lamb fillet chopped, see Note 1
- 1 medium yellow onion chopped, about 1 cup
- 2 carrots diced, about 1 cup
- 2 ¼ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning optional
- 150 grams button mushrooms wiped clean and sliced
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 ¼ cups water
- ½ beef stock cube see Note 2
- 1 teaspoon Worcestershire sauce
- 500 grams russet potatoes 2 large, peeled and cut into large chunks
- ⅛ teaspoon ground nutmeg
- 125 ml whipping cream up to 36% fat, see Note 3
- ½ cup mix of mild and sharp cheddars
Instructions
- Lightly grease a 6-cup (8- by 6-inch) baking dish. Set aside until ready to use.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add the lamb and cook undisturbed, until starting to brown, 3 minutes per side.
- Next, add the onions, carrots, ½ teaspoon salt, ½ teaspoon black pepper, and Italian seasoning and cook, stirring, until onions are soft, 2 to 3 minutes.
- Here I was using 3/4 teaspoon salt, I've reduced the amount in the recipe for a more balanced flavor.
- Add the mushrooms and bay leaf and cook, stirring, until the liquid from the mushrooms are almost completely evaporated, 4 to 5 minutes.
- Add the tomato paste and cook, stirring, until the mixture slightly darkens, about 2 minutes.
- Then, add the flour and continue cooking, stirring continuously, about 1 minute.
- Gradually pour in the water, the beef stock cube and Worchestershire sauce, and stir to combine. Bring the mixture to a boil.
- Reduce the heat to medium-low and simmer, covered, until the mixture has thickened, about 20 minutes. Stir occasionally to prevent burning.
- Preheat the oven to 200 degrees C (fan 180 degrees C).
- While the meat is simmering, cook the potatoes. In a medium-sized pot, add the potatoes, enough water to cover, and 1 teaspoon salt. Bring to a boil and cook, until potatoes are tender and can easily be pierced with a fork or knife, 10 minutes.
- Drain the potatoes in a colander, then return to the pot. Return the pot to the stove over low heat, and mash the potatoes with a potato masher.
- Add the remaining 2 tablespoons butter, remaining ¾ teaspoon salt, remaining ½ teaspoon ground black pepper, and nutmeg. Mash to incorporate.
- Pour in the cream, and stir until thoroughly combined. Remove the pot from heat.
- When the meat mixture is done, remove from heat. Discard the bay leaf.
- Ladle the meat mixture into the prepared baking dish.
- Top with the mashed potatoes.
- Run a fork over the mashed potato topping, to spread it out evenly and create ridges. Doing this increases the surface area exposed during baking, resulting in a beautifully textured, crispy, golden-brown crust. It also makes your pie look rustic and yummy.
- Sprinkle evenly with the shredded cheese.
- Bake in the oven, until the top is browned and bubbly, 10 to 15 minutes. If you have a broiler option, turn it on for the last 2 to 3 minutes.
- Remove from the oven and serve immediately.
Notes
- If lamb is not your thing, you can substitute with boneless beef chuck cubes, or boneless chicken thighs. Shepherd's pie is traditionally called "cottage pie" when made with beef, and "farmer's pie" when made with chicken. Finely chop the meat by hand, or using a foor processor or chopper. Use store-bought mince to save time.
- If making this recipe with chicken, use chicken stock cubes.
- In some regions, heavy cream is not as readily available, and whipping cream is used as a viable substitute. If easily available to you, use heavy cream for this recipe.