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Shepherds Pie with Lamb

Delicious Shepherds Pie with Lamb: 6 Steps to Comfort

  • Author: Anna
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Low Calorie

Description

A hearty and comforting Shepherd’s Pie made with ground lamb or beef, layered with a rich vegetable and meat filling and topped with creamy mashed potatoes.

Ingredients

Scale
  • 1 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
  • 750g (1.5 lb) ground lamb or beef mince
  • 1/4 cup plain/all purpose flour
  • 1/4 cup tomato paste
  • 2 cups beef stock/broth
  • 1/2 cup red wine (or water)
  • 1 beef bouillon cube, crumbled (OXO brand)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves, dried or fresh
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1″ cubes
  • 2/3 cup milk (whole or low fat)
  • 2 tbsp (30g) unsalted butter
  • 2 – 3 tbsp grated parmesan (optional)
  • 2 tbsp (30g) unsalted butter, melted (for topping)
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic and cook for 1 minute until fragrant. Add the chopped carrot, celery, dried or fresh thyme, and rosemary. Cook for about 3 minutes until the vegetables soften and become sweet.
  2. Increase heat to high and add the ground lamb or beef. Break the meat up as it cooks, continuing to cook until it is fully browned and cooked through.
  3. Sprinkle the flour over the cooked meat and mix well to combine. Stir in the tomato paste followed by the beef stock, red wine or water, crumbled bouillon cube, Worcestershire sauce, and bay leaves. Mix everything thoroughly.
  4. Bring the mixture to a simmer, then reduce the heat to medium to maintain a rapid simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened to a gravy-like consistency.
  5. Remove from heat, add salt and black pepper to taste, adjusting seasoning as needed. Stir in frozen peas. Transfer the filling to a 1.5 litre (1.5 quart) pie baking dish. Cover and refrigerate to cool for 1 to 2 hours, or overnight for best flavor development.
  6. Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well, then mash with milk and 2 tbsp unsalted butter until smooth and creamy. Stir in grated parmesan if using.
  7. Preheat the oven to 200°C (400°F). Spread the mashed potatoes evenly over the cooled meat filling. Drizzle melted butter over the top. Bake for about 20-25 minutes until the top is golden and the filling is bubbling.
  8. Remove from oven, let stand for a few minutes. Garnish with fresh thyme leaves if desired. Serve warm.

Notes

  • This dish can be prepared ahead of time and refrigerated.
  • Use fresh herbs for better flavor.
  • Leftovers can be stored in the fridge for a few days.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 653 kcal
  • Sugar: 4 g
  • Sodium: 800 mg
  • Fat: 50 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 30 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 31 g
  • Cholesterol: 100 mg

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Find it online: https://blanrecipes.com/shepherds-pie-with-lamb/