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A golden-brown Shepherd's Pie topped with creamy mashed potatoes served in a rustic ceramic dish.
Isabella

Ultimate Pub Style Shepherd's Pie

A quintessential comfort dish featuring a deeply savory ground lamb base simmered with aromatic herbs and vegetables in a rich gravy, topped with a cloud of buttery, golden-peaked mashed potatoes. This traditional recipe uses time-tested techniques like the Maillard reaction and potato ridging to achieve the perfect balance of textures and flavors.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: British / Irish
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs ground lamb
  • 2 lbs russet potatoes, peeled and cut into uniform chunks
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1.5 cups high-quality beef or lamb stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, finely minced
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup dry red wine for deglazing
  • Optional: 1 cup sharp white cheddar cheese, shredded

Equipment

  • Large pot for boiling potatoes
  • Potato masher or ricer
  • Large heavy skillet or frying pan
  • wooden spoon
  • Chef’s knife
  • Cutting board
  • 9x13 inch baking dish
  • measuring cups and spoons
  • Fork

Method
 

  1. Place the potato chunks in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
  2. Drain the potatoes thoroughly and allow them to steam-dry in the pot for one minute. Mash the potatoes while hot, gradually adding the warm heavy cream and butter until the texture is smooth and velvety. Season with salt and pepper.
  3. In a large heavy skillet over medium-high heat, brown the ground lamb until deeply caramelized, breaking it into small pieces with a wooden spoon. Remove the meat from the pan and set aside, reserving a small amount of fat in the skillet.
  4. Sauté the diced onions and carrots in the reserved lamb fat until the onions are translucent and the carrots have softened.
  5. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant. If using red wine, pour it in now to deglaze the pan, scraping up all the browned bits from the bottom.
  6. Return the browned lamb to the skillet and sprinkle the flour over the mixture. Stir for 2 minutes to cook out the raw flour taste.
  7. Slowly stir in the stock and Worcestershire sauce. Add the fresh rosemary, thyme, and frozen peas. Simmer the mixture gently until the liquid reduces into a thick, glossy gravy.
  8. Preheat your oven to 400°F (200°C).
  9. Pour the meat and vegetable mixture into a large baking dish, spreading it into an even layer.
  10. Spoon the mashed potatoes over the top, spreading them to the very edges of the dish to seal in the steam. Use a fork to create ridges and peaks across the entire surface.
  11. Place in the oven and bake for 25-30 minutes, or until the potato topping is golden brown and the gravy is bubbling up around the sides. If using cheese, sprinkle it over the potatoes during the last 10 minutes of baking.
  12. Remove from the oven and let the pie rest for at least 10 minutes before serving to ensure the juices settle for a clean slice.

Notes

To avoid gummy potatoes, never use a food processor; a hand masher or ricer is best. For a 'Cottage Pie' variation, simply swap the lamb for ground beef. To ensure the best flavor, take the time to properly brown the meat and temper your dairy before mixing it into the mash. Leftovers can be refrigerated for up to 3 days and often taste even better the next day.