Why Make This Recipe
Shepherd’s Pie is a comforting, hearty dish that brings warmth to any table. It’s perfect for a family dinner or as a way to use up leftover ingredients. The mix of savory meat, rich gravy, and creamy mashed potatoes makes it a crowd-pleaser. Plus, it’s easy to make and can be prepared ahead of time, giving you more time to relax with loved ones.
How to Make Shepherd’s Pie
Ingredients
- 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 (mince) OR beef
- 1/4 cup flour (plain/all purpose)
- 1/4 cup tomato paste
- 2 cups beef stock / broth
- 1/2 cup red wine (or water)
- 1 beef bouillon cube, crumbled (OXO brand crumbles easily)
- 1 tbsp Worcestershire sauce
- 2 bay leaves (dried or fresh)
- 3/4 tsp cooking salt / 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
- Fresh thyme leaves, optional garnish
Directions
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Sauté: Heat oil in a large skillet over medium-high heat. Add onion and garlic, cooking for 1 minute. Then, add carrots, celery, thyme, and rosemary. Cook for 3 minutes until softened and sweet.
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Cook Lamb: Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
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Make Sauce: Add flour and mix it in. Then, add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, and bay leaves. Stir well.
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Simmer and Thicken: Bring the mixture to a simmer, then turn down the heat so it’s simmering rapidly. I usually keep it on medium heat. Cook for 30 minutes, stirring occasionally, until it thickens to a gravy consistency.
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Cool: Add salt and pepper to taste. Transfer the filling to a 1.5-litre / 1.5-quart pie baking dish. Stir in the peas. Cover and refrigerate for 1 – 2 hours or overnight if desired.
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Assemble: Prepare the mashed potatoes and spread them over the cooled meat filling. Drizzle with melted butter and sprinkle with extra cheese if desired.
How to Serve Shepherd’s Pie
Serve Shepherd’s Pie hot from the oven with a sprinkle of fresh thyme on top for extra flavor. It pairs well with a fresh green salad or steamed vegetables.
How to Store Shepherd’s Pie
To store Shepherd’s Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Tips to Make Shepherd’s Pie
- For smoother mashed potatoes, use a potato ricer or food mill.
- Experiment with different vegetables like corn or green beans mixed into the filling.
- Don’t skip the resting time; letting it cool in the fridge will help the flavors meld together.
Variation
You can use ground turkey or chicken for a lighter version of Shepherd’s Pie. Additionally, for a vegetarian option, substitute the meat with lentils or mushrooms.
FAQs
Can I make Shepherd’s Pie ahead of time?
Yes, you can make it a day in advance and simply heat it up when you’re ready to serve.
What if I don’t have red wine?
You can use water or additional beef broth instead of red wine without losing much flavor.
Can I freeze Shepherd’s Pie?
Absolutely! Just make sure to cover it well before freezing, and it will keep for up to 3 months.
Shepherd's Pie
Ingredients
For the Filling
- 1.5 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped
- 0.75 tsp dried thyme or 2 sprigs fresh thyme
- 0.75 tsp dried rosemary or 1 sprig fresh rosemary
- 750 g ground lamb or beef 1.5 lb
- 0.25 cup flour (plain/all purpose)
- 0.25 cup tomato paste
- 2 cups beef stock / broth
- 0.5 cup red wine or water
- 1 cube beef bouillon, crumbled (OXO brand crumbles easily)
- 1 tbsp Worcestershire sauce
- 2 leaves bay leaves dried or fresh
- 0.75 tsp cooking salt / kosher salt
- 0.5 tsp black pepper
- 1 cup frozen peas
For the Mashed Potatoes
- 1200 g potatoes, peeled and cut into cubes (2.2 lb)
- 0.67 cup milk (whole or low fat)
- 2 tbsp unsalted butter (30g)
- 2 tbsp grated parmesan optional
- 2 tbsp unsalted butter, melted (30g)
- to taste fresh thyme leaves optional garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, cooking for 1 minute.
- Add carrots, celery, thyme, and rosemary. Cook for 3 minutes until softened and sweet.
- Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
- Add flour and mix it in. Then, add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, and bay leaves. Stir well.
- Bring the mixture to a simmer, then turn down the heat so it’s simmering rapidly. Cook for 30 minutes, stirring occasionally, until it thickens to a gravy consistency.
- Add salt and pepper to taste. Transfer the filling to a pie baking dish. Stir in the peas. Cover and refrigerate for 1 – 2 hours or overnight if desired.
Assembly
- Prepare the mashed potatoes and spread them over the cooled meat filling.
- Drizzle with melted butter and sprinkle with extra cheese if desired.