Der Schlüssel zu einem großartigen Shepherd’s Pie ist die reichhaltige Füllung, die durch Anbraten des Lammhacks und Hinzufügen von gewürfeltem Gemüse, Worcestershire-Sauce und Tomatenmark entsteht. Hier ist mein Rezept für Shepherd’s Pie.
Category
Dinner
Servings
4-6
Prep time
10 minutes
Cook time
1 hour
Shepherd’s pie is one of those dishes that’s all about comfort and big flavour. I simmer lamb with rosemary, garlic and a rich savoury stock, then top it with buttery mashed potatoes and finish it with a golden, cheesy crumb. It’s simple to make, feeds a crowd and is perfect for an easy weeknight dinner or a cosy cook at home.
Your Shepherd's pie is made with lamb and a cottage pie is made with beef, so if you prefer beef mince just swap it out.
Ingredient Support
Worcestershire sauce - This is a fermented savoury sauce that adds depth and richness to the lamb filling. You won’t taste it directly, but it gives that slow-cooked, hearty flavour that makes the pie feel fuller and more rounded.
Bay leaves - These are dried leaves used to gently perfume slow-cooked dishes. They don’t get eaten, they just sit in the sauce while it simmers and add subtle background flavour.
Chicken stock cube - A concentrated flavour boost. It deepens the savouriness of the filling and helps give that rich, comforting taste without needing hours of cooking.
Panko breadcrumbs - Japanese-style breadcrumbs that are lighter and flakier than regular ones. They crisp up beautifully in the oven and give you that golden, crunchy top.
Sebago potatoes - A great mashing potato here in Australia. They’re starchy, which means they break down nicely and give you a fluffy mash rather than something gluey.
Tools
- Large deep frying pan or sauté pan
- Large saucepan (for the potatoes)
- Colander
- Large mixing bowl
- Potato masher or ricer
- Oven-safe baking dish (approx. 2.5L capacity)
- Baking tray (to sit underneath)
- Measuring cups and spoons
- Chef’s knife, chopping board, wooden spoon or spatula
Ingredients
- 2 tbsp extra virgin olive oil
- 1kg lamb mince
- 1 brown onion, finely diced
- 1 carrot, peeled, finely diced
- 3 cloves garlic, finely chopped
- 1 tbsp tomato paste (puree)
- 3 sprigs rosemary, leaves chopped
- sea salt, to taste
- 1½ tbsp plain flour
- 1 tbsp worcestershire sauce
- 2 dried bay leaves
- 2 cups (500ml) chicken stock
- 1 chicken stock cube, crumbled
- 1 cup frozen peas
- 1kg Sebago potatoes, peeled, cut into chunks
- 100g butter, diced
- ⅓ cup (80ml) milk
- ½ cup (30g) panko breadcrumbs
- ⅔ cup (80g) grated cheddar cheese
Directions
Heat half the oil in a large frying pan on medium-high heat. Cook lamb in batches, breaking up with the back of a wooden spoon, until well browned. Set aside.
- Heat remaining oil in a large deep frying pan on medium. Cook onion and carrot, stirring, for 5 minutes until softened. Add garlic, cook for a further minute. Stir in tomato paste and rosemary, cook for 2 minutes, season with salt. Sprinkle the flour over vegetables and stir until well mixed.
- Add lamb to pan, stirring to combine. Stir in Worcestershire and bay leaves, then add stock. Bring to a simmer, stirring to scrape off any bits on the base of the pan.
- Stir in the stock cube, then cover and simmer on low for 30 minutes.
- Place potatoes in a large saucepan of cold salted water. Place over medium high heat and cook for 35 minutes, until fork tender. Drain well in a colander, then place the colander back over the hot saucepan to dry out potatoes.
- Mash potatoes or push through a ricer into a large bowl. Stir in butter and milk, season with salt and mix until very smooth.
- Preheat the oven to 180°C fan forced (356°F).
- Remove bay leaves from lamb mixture and discard, then stir in the peas. Transfer mixture to a 2.5L (2.65 Qrt) capacity oven dish.
- Spoon mash over lamb mixture, completely covering top. Sprinkle top with panko, then cheese.
- Bake for 25 minutes, with a tray underneath to catch any drips.
- Allow to cool for 5 minutes before serving. Enjoy!
Recipe video
Recipe notes
Cook support
Brown the lamb well in batches for the best depth of flavour. If the filling looks a little loose after simmering, let it cook uncovered for a few minutes to thicken before assembling. Drying out the potatoes after draining helps give you a fluffier mash.
Sourcing
Sebago potatoes are ideal for mash thanks to their starch content, but any good mashing potato will work. Panko breadcrumbs can be found in the Asian aisle of most supermarkets.
Substitutions
You can swap lamb for beef if needed, though it becomes cottage pie rather than shepherd’s pie. Frozen mixed vegetables can be used instead of peas, and parmesan can stand in for cheddar if that’s what you have on hand.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well either before or after baking.
Serving ideas
Serve with a simple green salad or steamed greens to balance the richness, or add a splash of hot sauce or mustard on the side if you like a little extra punch.
Chef Tips
- Brown the lamb properly and don’t rush it. Colour equals flavour, and that’s where the richness starts.
- Cook the tomato paste for a minute or two before adding liquid. It takes away the raw taste and deepens the base.
- Let the filling simmer uncovered if it looks loose. You want it thick enough to hold the mash without bubbling through.
- Dry the potatoes after draining by sitting them back over the warm pot. Less moisture means fluffier mash.
- Mash while the potatoes are still hot so the butter melts in properly and the texture stays smooth.
- Don’t overwork the mash. Mix until just smooth so it stays light, not gluey.
- Rough up the top with a fork before baking. Those peaks crisp up and give you the best golden finish.
- Let it rest for a few minutes before serving. It helps everything settle and makes it easier to portion.
