invisible hit counter

Shepherd’s pie

by

Total Time: 2 hours 30 minutes
Active Prep Time: 45 minutes
Cooking Time: 1 hour 45 minutes
Difficulty: Medium (requires multi-tasking but techniques are straightforward)
Serves: 6-8

Ingredients

For the Filling:

  • 2 tbsp olive oil

  • 1 large yellow onion, finely diced

  • 2 large carrots, finely diced

  • 2 celery stalks, finely diced

  • 3 cloves garlic, minced

  • 2 lbs (900g) ground lamb (for a traditional taste) or ground beef (for a “Cottage Pie”)

  • 2 tbsp tomato paste

  • 1 tbsp all-purpose flour

  • 1 cup (240ml) dry red wine (like a Cabernet Sauvignon or Merlot)

  • 1 cup (240ml) beef stock

  • 2 tbsp Worcestershire sauce

  • 1 tbsp fresh rosemary, finely chopped

  • 2 tsp fresh thyme leaves

  • 2 bay leaves

  • 1 cup frozen peas

  • Salt and freshly ground black pepper to taste

For the Cheddar-Herb Potato Topping:

  • 3 lbs (1.4kg) Russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks

  • ½ cup (115g) unsalted butter

  • ½ cup (120ml) whole milk or heavy cream, warmed

  • 1 ½ cups (150g) sharp white cheddar cheese, grated

  • 1 large egg yolk (optional, for extra browning)

  • 2 tbsp fresh chives, chopped

  • Salt and white pepper to taste

Instructions

Part 1: The Savory Filling (Intensity: Medium)

  1. Sweat the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and just beginning to caramelize.

  2. Brown the Meat: Increase the heat to medium-high. Add the ground lamb, breaking it up with a wooden spoon. Cook until well-browned, about 8-10 minutes. Drain excess fat if desired, but leaving a few tablespoons adds flavor.

  3. Build the Base: Stir in the tomato paste and minced garlic, cooking for 1 minute until fragrant. Sprinkle the flour over the mixture and stir for another minute to cook out the raw flour taste.

  4. Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 3-4 minutes until reduced by half. Add the beef stock, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour, until the sauce is thickened and flavorful. Stir occasionally.

  5. Finish: Remove the bay leaves. Stir in the frozen peas and season generously with salt and black pepper. Taste and adjust. Set aside to cool slightly while you make the potatoes.

Part 2: The Ultimate Potato Topping (Intensity: Low)

  1. Cook the Potatoes: While the filling simmers, place the peeled potato chunks in a large pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

  2. Mash and Enrich: Drain the potatoes thoroughly and return them to the hot pot for a minute to evaporate excess moisture. Using a potato ricer or masher, mash until smooth. Add the butter and warm milk, mashing until fully incorporated and creamy.

  3. Flavor the Crust: Fold in 1 cup of the grated cheddar cheese, the chives, and the egg yolk (if using). Season well with salt and white pepper. The mixture should be smooth, spreadable, and flavorful.

Part 3: Assembly and Bake (Intensity: Low, hands-off)

  1. Assemble: Preheat your oven to 400°F (200°C). Transfer the warm filling into a 9×13 inch (or similar 3-quart) baking dish, spreading it into an even layer.

  2. Top with Potatoes: Spoon the cheesy potato mixture over the filling. Using a fork, create a textured pattern over the entire surface—this increases the surface area for browning.

  3. Final Touch: Sprinkle the remaining ½ cup of grated cheddar cheese evenly over the top.

  4. Bake: Place the dish on a baking sheet (to catch any drips) and bake for 35-45 minutes, until the filling is bubbling around the edges and the topping is a deep, golden brown with crispy peaks.

  5. The Crucial Rest: This is the most important step. Remove the pie from the oven and let it rest for at least 20-25 minutes before serving. This allows the filling to set, making it easier to cut clean portions and ensures it won’t be scalding hot.

Nutrition Information (Per Serving, based on 8 servings)

  • Calories: ~620 kcal

  • Total Fat: 38g

    • Saturated Fat: 18g

  • Cholesterol: 145mg

  • Sodium: 480mg

  • Total Carbohydrates: 35g

    • Dietary Fiber: 4g

    • Sugars: 6g

  • Protein: 32g

Leave a Comment