Shepherd's Pie

Name: Shepherd's Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6
Cuisine: British
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

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Shepherd's Pie

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

Equipment

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

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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!

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.