Print

Classic Shepherd’s Pie with Lamb and Creamy Mashed Potatoes Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

This classic Shepherd’s Pie combines a rich, savory lamb filling simmered in a flavorful herb and red wine gravy, topped with a creamy mashed potato crust baked to golden perfection. Perfect for a comforting family meal, this dish is hearty, satisfying, and full of rustic charm.

Ingredients

Scale

Filling

  • 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 dried thyme
  • 3/4 tsp dried rosemary
  • 750g (1.5 lb) ground lamb (mince) OR beef
  • 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

Mashed Potato Topping

  • 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
  • Salt and pepper, to taste
  • 2 – 3 tbsp grated parmesan (optional)
  • 2 tbsp (30g) unsalted butter, melted (for drizzling)

Garnish

  • Fresh thyme leaves (optional)

Instructions

  1. Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 minute until fragrant. Add finely chopped carrot, celery, dried thyme, and rosemary. Cook for about 3 minutes or until softened and sweet.
  2. Cook lamb: Increase heat to high. Add ground lamb to the skillet and cook, breaking it apart with a spoon, until browned all over and no pink remains.
  3. Make sauce: Sprinkle in flour and stir to coat the meat and vegetables. Add tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir well to combine.
  4. Simmer and thicken: Bring mixture to a simmer, then reduce heat to medium to maintain a rapid simmer. Cook uncovered for 30 minutes, stirring occasionally, until the sauce has thickened into a rich gravy consistency.
  5. Season and cool filling: Add kosher salt and black pepper, taste and adjust seasoning as desired. Transfer the filling to a 1.5-liter (1.5-quart) pie baking dish. Stir frozen peas through the filling. Cover and refrigerate to cool for 1-2 hours or overnight for best flavor and ease when assembling.
  6. Preheat oven: Preheat your oven to 180°C (350°F), suitable for both fan and standard ovens.
  7. Boil potatoes: Place peeled and cubed potatoes in a large pot and cover with water by 10cm (4 inches). Bring to a boil and cook about 15 minutes or until potatoes are tender when pierced with a fork. Drain well and return potatoes to the pot on the turned-off stove to steam dry for about 30 seconds.
  8. Make mashed potatoes: Add butter to the hot potatoes and mash until melted and incorporated. Add milk along with salt and pepper to taste. Mash until smooth and spreadable but not runny, adding a little more milk if necessary.
  9. Assemble pie: Spread the mashed potato evenly over the cooled meat filling in the baking dish. Using a fork, make squiggle patterns on the surface to create texture. Sprinkle grated parmesan over the top if using, and drizzle melted butter over the mash.
  10. Bake: Place the assembled pie into the preheated oven and bake for 30 to 40 minutes until the top is deep golden brown and the filling is bubbling at the edges. Insert a knife into the center to check that it is piping hot throughout.
  11. Rest and serve: Remove from oven and let stand for 5 minutes. Garnish with fresh thyme leaves if desired, then serve warm.

Notes

  • The sauce thickens nicely during the 30 minutes of simmering, developing deep flavor and a rich gravy consistency.
  • Cooling the filling in the refrigerator before assembling helps the flavors meld and makes it easier to spread the mashed potato topping evenly.
  • Steaming dry the potatoes after boiling ensures the mash won’t be watery and helps maintain a fluffy texture.

Keywords: Shepherd's Pie, Lamb Pie, Comfort Food, Classic British Recipe, Mashed Potato Topping, Hearty Meal

Find it online: https://flavorsbymaya.com/classic-shepherds-pie-with-lamb-and-creamy-mashed-potatoes-recipe/