Shepherd’s pie
Shepherd’s pie is a British casserole of lamb mince under a layer of mashed potato. The meaty filling with carrots and peas is reduced to a thick consistency, while the mashed potato surface is forked to create crispy ridges in the oven.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Boil the potatoes
Peel and cut the potatoes into uniform pieces, cover with water and add 5 grams of salt. Boil for 18-22 minutes until fully tender. Drain the water and keep on the warm stove for 1 minute to evaporate any remaining moisture.
Fry the filling
In olive oil, cook finely chopped onion and carrot for 7-8 minutes. Add garlic for 30 seconds, then lamb mince. Cook for 8-10 minutes, breaking up lumps into small pieces.
Reduce the meat sauce
Mix in flour and tomato paste, heat for 1 minute. Gradually add stock and Worcestershire sauce, thyme leaves, 5 grams of salt, and pepper. Cook for 15-20 minutes until a thick filling forms, adding peas in the last 3 minutes.
Make the mash
Mash hot potatoes with a masher or ricer. Mix in warm milk, butter, and remaining 2 grams of salt until smooth and creamy. Do not blend: the potatoes will become sticky.
Assemble and bake
Preheat the oven to 200 °C. Place the meat filling in a baking dish about 23 × 30 cm, spread the mashed potato in portions on top, then smooth out. Use a fork to make shallow ridges and bake for 25-30 minutes until golden and 74 °C in the center.
Rest before serving
Let the casserole rest for 15 minutes to firm up and stop bubbling vigorously. Serve with a large spoon, taking care to include both meat and potato layers. No cheese crust or fresh garnish is used in this version.
Little hint
Classic shepherd’s pie is made with lamb; a beef version is usually called cottage pie. For clear layers, the filling should be reduced and the mashed potato spread in small portions without pressing into the sauce.
Frequently asked questions
What should I watch out for when cooking?
Classic shepherd’s pie is made with lamb; a beef version is usually called cottage pie. For clear layers, the filling should be reduced and the mashed potato spread in small portions without pressing into the sauce.
How should I prepare the ingredients?
Peel and cut the potatoes into uniform pieces, cover with water and add 5 grams of salt. Boil for 18-22 minutes until fully tender. Drain the water and keep on the warm stove for 1 minute to evaporate any remaining moisture.
