Shepherd's Pie
By Nagi · share.google
2 hrs 15 min + chill5–6 people
Ground lamb or beef filling with vegetables and red wine, topped with creamy mashed potatoes and baked until golden.
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| prepPreheat oven to 350°F / 180°C. | ||||||||
| 22 ml olive oil | Sauté aromatics & herbs, 3 min | Brown lamb, breaking it up | Add flour, tomato paste, stock, wine, bouillon, Worcestershire, bay leaves | Simmer 30 min until thick gravy | Season, stir in peas, transfer to baking dish, chill 1–2 hrs (optional) | Spread mash on filling, fork squiggles, parmesan & butter | Bake 350°F / 180°C, 30–40 min until golden & bubbling | Rest 5 min, garnish with thyme |
| 2 garlic cloves, minced | ||||||||
| 1 onion, finely chopped | ||||||||
| 1 carrot, finely chopped | ||||||||
| 1 rib celery, finely chopped | ||||||||
| 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary) | ||||||||
| 750 g ground lamb or beef | ||||||||
| 30 g plain flour | ||||||||
| 60 g tomato paste | ||||||||
| 480 ml beef stock | ||||||||
| 120 ml red wine (or water) | ||||||||
| 1 beef bouillon cube, crumbled | ||||||||
| 1 tbsp Worcestershire sauce | ||||||||
| 2 bay leaves, dried or fresh | ||||||||
| 3/4 tsp kosher salt | ||||||||
| 1/2 tsp black pepper | ||||||||
| 150 g frozen peas | ||||||||
| 1.2 kg potatoes, peeled and cut into 1" cubes | Boil potatoes 15 min until soft, drain & steam dry | Mash with butter, milk, salt & pepper until smooth | ||||||
| 30 g unsalted butter | ||||||||
| 160 ml milk | ||||||||
| 30 g unsalted butter, melted | ||||||||
| 2–3 tbsp grated parmesan (optional) | ||||||||
| Fresh thyme leaves, optional garnish | ||||||||
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