Hearty and comforting, Shepherds pie is a classic winter comfort food. Itʼs amazing how simple ingredients can transform into a bowl of warming pleasure. Lamb mince, some root veg, a few pantry staples and youʼre on your way to a winter warmer that just cosies up to you with every mouthful.
This dish is steeped in the English repertoire of solid comfort based foods……. a recipe youʼll reach for again and again for those nights of cold, frosty, wet and generally bleak weather. Shepherds pie is so easy to deliver that weʼre sure youʼll find yourself making double or triple amounts to freeze, thaw and just add some potato mash for all round family appeal.
Lamb mince is a must. It can be made with beef mince which becomes a Cottage pie. But our all round flavour preference is lamb…..it just delivers a completely different base of flavour to this economical mince dish.
Vegetables……lots can be added, but our marriage with the lamb is onion, carrot, celery, parsnip and of course peas! We like to not only add peas to the base, but love to serve this with peas on the side. Itʼs a winner!
Donʼt underestimate the worstershire and tomato ketchup (sauce) additions to this shepherds pie…..the balance is integral to the mince.
The comfort of creamy mashed potatoes, enriched with butter and cheese tops it all off!
Whatʼs your go to comfort food? Do you have a favourite comfort food recipe for when youʼre snowbound or rained in?
Classic family comfort food. This Shepherds pie is bound to become a family favourite with its easy to throw together ingredients. Make a double batch and freeze for a night of quick comfort food. Delicious!
- 2 tablespoons butter
- 1 large onion diced
- 3 large cloves of garlic, minced
- 1 lb (500g) lamb mince
- 1 large carrot, peeled and diced
- 2 sticks celery , diced
- 1 large parsnip, peeled and diced
- 1 large ripe tomato, diced
- 2 tablespoons worstershire sauce
- 2 tablespoons tomato ketchup (sauce)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoon dried thyme
- 10 ounces (250 ml) beef stock
- 1 cup frozen green peas
- 2 tablespoons all purpose (plain flour)
- 1 tablespoon fresh lemon juice
- 2 lbs (1 kg) potatoes, peeled
- 1 teaspoon salt
- 1/2 teaspoon fine white pepper
- 2 egg yolks
- 3 ounces (80 g) grated parmesan
- 3 ounces (80g) diced butter
- extra 2 ounces (50g) butter for brushing top of pie
- melt butter, add onion and garlic, cook over medium heat till onion has softened
- add lamb mince to onion over high heat, cook stirring until lamb changes colour
- followed by carrot, celery, parsnip and cook for 5 minutes
- add tomatoes and stock, and stir through the mince and onion
- finally add worstershire, ketchup, salt, pepper and thyme
- cover pan and simmer for 20 minutes ( you may need to add a dash more stock)
- mix flour with a little water to a thin paste and add to mince stirring through
- cook for another 2-3 minutes till liquid has thickened
- stir through lemon juice
- allow to cool – see notes
- boil potatoes till soft
- drain potatoes, add butter and mash
- add egg yolks, salt and pepper and mix through
- add grated parmesan and mix till blended
Assembling the Shepherds Pie
- turn oven on to 350 f (180 c) using bake, not fan forced
- lightly grease a 10 inch (24 cm) square ceramic or other baking dish
- place lamb mince evenly into dish
- cover with mashed potatoes
- smooth top of potato using a spatula dipped in cold water to get an even smooth top
- use a rounded spatula or spoon to create indents in potato
- melt extra butter and lightly brush top of pie
- place filled pie onto a flat baking sheet in case of any ‘drips’ which there invariably is
- bake in centre shelf of oven for 40-50 minutes till golden and bubbling
- remove from oven. We like to serve this with extra fresh cooked peas
- lamb mince can be prepared a day or two in advance of baking. As always the flavours “marry” with a little more time in the fridge.
- Category: Baking
- Method: Oven
- Cuisine: English