There’s nothing more comforting than Shepherd’s Pie! This traditional British pie with minced lamb topped with creamy mashed potato is a true winter warmer.
You will also love my Cottage pie with Stilton Mash
Recipe in collaboration with ‘Lamb – Try It Love It’
I can’t believe it has taken me so long to post my recipe for Shepherd’s pie! This is a family favourite ever since my kids were tiny – I used to draw a smiley face with ketchup on top of the mash for them 🙂
The time has come to share this comforting dish as part of my collaboration with Lamb Try it, Love it, an EU-funded campaign that aims to introduce a new generation of cooks to the convenience and unique flavours of lamb.
Lamb mince (ground lamb) is perhaps the easiest cut to cook with and really versatile: you can use it in burgers, stir fries, pies and stews. It has a mild and slightly sweet flavour that pairs well with spices and is very popular with younger children.
What is a Shepherd’s Pie exactly?
Shepherd’s pie is a classic British recipe. A meat pie with a filling of lamb mince cooked with onions, celery and carrots topped with creamy mash then baked until the mash is golden. Taking a little extra time to cook the lamb and vegetables makes all the difference!
If you want to create a really thick gravy for your Shepherd Pie, consider adding some cornflour to thicken the sauce. Dilute two teaspoons of cornflour (cornstarch) in two tablespoons of cold water and add to your lamb together with the stock and any other liquid.
For a really rich luxury Shepherd’s pie, try mixing lamb mince with leftover roast lamb. This is probably how the pie originated, as a way to use up leftovers.
If you are wondering what the difference between Shepherd’s Pie and Cottage Pie is, the first is made with ground lamb and the latter with ground beef 😉
How to make Shepherd’s pie
STEP 1. Heat the oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned, about 5 minutes. Lamb usually releases a lot of liquid while cooking – drain the mince and set aside.
STEP 2. Add the remaining oil in same pan (no need to clean) and cook the onions, celery, carrot, thyme and bay leaves on medium heat for five minutes until they start to soften.
STEP 3. Add the lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a rolling simmer. To thicken the sauce add some cornflour slurry (two teaspoons of cornflour diluted in two tablespoons of COLD water).
STEP 4. Reduce to a low simmer and cook over low heat, uncovered, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.
STEP 5. When the meat is about 30 minutes in, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.
STEP 6. Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).
STEP 7. Preheat the oven to 200C/400F. Take the bay leaves out and transfer the lamb into a 7”x 9” (18cmx23cm) ovenproof dish and pack down.
STEP 8. Pipe the mash over the lamb and sprinkle with the Parmesan.
STEP 9. Bake for 25-30 minutes or until the top is golden. Leave to cool for five minutes then serve with some green steamed veggies on the side.
HAVE YOU MADE MY SHEPHERD’S PIE?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
LOOKING FOR MORE LAMB INSPO?
Are you looking for new and exciting ways to cook with lamb? You will find a growing selection of delicious lamb recipes that are easy to make and packed with flavour HERE. Meanwhile can I tempt you with…
Traditional Shepherd’s Pie
Ingredients
For the filling
- 2 tbsp olive oil divided
- 900 g | 2 lb minced lamb
- 2 large onions , minced
- 3 sticks celery , finely chopped
- 3 carrots , finely diced
- 3 tbsp tomato paste
- 3 springs thyme , leaves only
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 500 ml | 2 cups chicken stock
- 250 ml | 1 cup white wine (or use more stock)
- 1 tsp salt
- 1 tsp black pepper
For the mash
- 900 g | 2 lb floury potatoes , cubed
- 4 tbsp butter
- 60 ml | 1/4 cup whole milk
- Salt and pepper
- 4 tbsp grated Parmesan , to top
Instructions
- Heat one tablespoon of oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned. Drain and set aside.
- Add the remaining oil in same pan (no need to clean) and cook the onions, celery, carrot, thyme and bay leaves on medium-low heat for five minutes until they start to soften.
- Add the minced lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a simmer.
- Cook, uncovered, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.
- When the lamb is about 30 minutes in, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.
- Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).
- Preheat the oven to 200C/400F. Take the bay leaves out and transfer the lamb into a 7”x 9” (18cmx23cm) baking dish and pack down.
- Pipe the mash over the lamb and sprinkle with the Parmesan.
- Bake for 25-30 minutes or until the top is golden. Leave to cool for five minutes then serve with some green steamed veggies on the side.
Video
Notes
- Try mixing it up by topping with sweet potato mash, or add extra veggies like peas in the filling.
- Add 2 tsp corn flour diluted in 2 tbsp cold water to thicken sauce if required.
Tisha says
Shepherds pie is such a great comfort dish! Gorgeously done!
Mike Hultquist says
I am a HUGE fan of traditional Shepherds Pie, though I haven’t pulled the trigger and made it for myself. Most definitely with lamb! Printing this and can’t wait to dive in. Thanks!
Mary Bostow says
This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.
Emily says
Piping the mashed potatoes adds such a nice touch to the dish. But I will likely spread it on and call it a day. Great recipe!
Marlynn | Urban Bliss Life says
I love a good shepherd’s pie and especially love how you piped the mashed potatoes over it — so decorative and fun!