Shepherd’s pie is a classic dish in both British and Irish cuisine. It’s a hearty meal that’s perfect for chilly winter days. Traditionally, the recipe calls for lamb mince, while cottage pie is made with beef mince. Some sources suggest Shepherd’s pie originated in Ireland, while others believe it came from Scotland, with cottage pie associated with England.
The lamb mince is cooked in succulent gravy and vegetables, then topped with fluffy mashed potatoes, and finally baked in the oven for a golden crust. If you enjoy pies, try our scrumptious chicken and leek pie. It’s made with a flaky gluten-free crust that will satisfy your taste buds.
For 4-6 people, prep time 15 minutes, cooking time 25-30 minutes
- 3 large carrots
- 3 sticks of celery
- 1 large onion
- 1 tbsp Worcestershire sauce
- 500g lamb mince ~20% fat
- 1 ½ tbs cornflour
- 500 ml beef stock
- 2 tbsp tomato puree
- 200g garden peas
- 2 Bay leaves
- Extra virgin olive oil
- 500g mashed potatoes
- Butter for the top
- Salt & Pepper
1 – Mix lamb mince and a tablespoon of corn flour in a large bowl while heating oil in a large saucepan.
2 – Fry the meat in the hot pan until browned, set the lamb mince cooked aside, and cook the mirepoix made of diced carrots, celery and onion in the same pan.
3 – Add Worcestershire sauce, beef stock, tomato paste, bay leaves, and thyme, mix it well and let it simmer for 5 minutes on medium heat until all the vegetables are softened.
4 – Mix half a tablespoon of cornflour in a small bowl with half a cup of water. Mix well and add it to the simmering stock and vegetables. Then add the meat previously cooked and frozen peas, mix it well and let it cook for 5 – 10 minutes until the sauce starts thickening and the peas are cooked.
5 – Spoon the pie mix in a pie dish, cover it with freshly made mashed potatoes, add a little butter all over it and bake it for 25 minutes at 200°C. Once the Shepherd’s pie has a golden crusty top and the filling is about to bubble out, remove it from the oven and enjoy this earthy meal with family and friends.
- Cook the meat in batches if the saucepan can’t fit the whole lot, and set aside the meat as you cook it.
- Prep Shepherd’s pie and keep it in the fridge until it is time to bake it for dinner. You can always freeze it and bake it when needed.