Shepherd's Pie
, Serves 5-6
Lamb or beef simmered in a thick herby gravy with peas, topped with buttery mashed potato and baked until golden.
| prepPreheat oven to 350°F / 180°C | ||||||||||
| 1 1/2 tbsp olive oil | Sauté onion & garlic 1 min | Add veg & herbs, cook 3 min | Brown the meat on high | Stir in flour | Add paste, stock, wine, bouillon, bay | Simmer 30 min until thick gravy | Season, stir in peas, cool 1–2 hrs | Spread on pie, top with parmesan & butter | Bake 350°F / 180°C, 30–40 min | Stand 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 (mince) or beef | ||||||||||
| 30 g flour (plain/all purpose) | ||||||||||
| 65 g tomato paste | ||||||||||
| 475 ml beef stock / broth | ||||||||||
| 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 (for the filling) | ||||||||||
| 1/2 tsp black pepper (for the filling) | ||||||||||
| 130 g frozen peas | ||||||||||
| 1.2 kg potatoes, peeled, cut into 2.5 cm cubes | Boil potatoes 15 min, steam dry | Mash with butter, milk, salt & pepper | ||||||||
| 30 g unsalted butter (for the mash) | ||||||||||
| 160 ml milk (whole or low fat) | ||||||||||
| Salt and pepper, to taste (for the mash) | ||||||||||
| 2–3 tbsp grated parmesan, optional | ||||||||||
| 30 g unsalted butter, melted (for drizzling) | ||||||||||
| Fresh thyme leaves, optional garnish | ||||||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.