Guaranteed Clean Plates! My Family Favourite Shepherds Pie
Comfort food alert! My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!
I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.
You REALLY Don't want to miss this one!
Free Printable Recipe is available on our site:
Oven Temp 200C (400F) Fan Oven
Ingredients:
1.8kg (4 lb) floury potatoes - such as Maris Piper, peeled and chopped into large chunks
2 tbsp vegetable oil
2 large onion ,peeled and chopped
2 stick celery ,finely chopped
2 carrot ,peeled and finely chopped
900g (2 lb) minced lamb
1 tsp salt
1 tsp black pepper
2 tbsp Worcestershire sauce (check it's a gluten free version if needed)
1l (4 1/2 cups) beef or lamb stock
120ml (1/2 cup) double (heavy) cream
120g (8 tbsp) unsalted butter
2 heaped tbsp cornflour/cornstarch
Process:
1. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
2. While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.
3. Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.
4. Add the minced lamb and cook until browned – breaking up any pieces as you go.
5. Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
6. By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.
7. Add the cream, butter and remaining salt and pepper and mix together.
8. Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
9. Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a large baking dish. This should leave most of the gravy behind in the pan.
10. Top the lamb with the mash potatoes, and flatten out with a spoon.
11. Rough up the top of the mash with a fork (so you get nice crispy bits).
12. Place in the oven for 20 minutes until the mashed potato is golden brown.
13. Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.
Notes:
Can I make it gluten-free?
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.
Any Leftovers?
You can freeze them or, what Chris loves to do is, fry them up in a frying pan until the edges are crispy then eat them in a sandwich. Sounds weird but it actually tastes AMAZING!
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Shepherd's Pie Done RIGHT
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-- RECIPE --
▪2.5lb/1200g peeled russet potatoes
▪350g or about 2med onions, chopped
▪200g or 2-3 large carrots, medium diced
▪200g or 3-4 ribs celery, medium diced
▪200g or about ½ bulb fennel, medium diced
▪20g or 4-5 cloves garlic, chopped
▪40g or 3Tbsp olive oil
▪3lbs/1.5kg ground lamb (sub lean beef if you can’t find lamb)
▪salt
▪250g or 1c dry red wine (pinot noir, chianti, cab, etc…)
▪50g or 3 ½ Tbsp tomato paste
▪50g or 2 ¾ Tbsp beef paste (better than bouillon if you can find it)
▪50g or 3 ¾ Tbsp worcestershire
▪2g or 1t black pepper
▪2g or 2t fresh thyme, chopped
▪25g or 3 ½ Tbsp all purpose flour (sub gf flour or corn starch)
▪450g or 1 3/4c beef stock (sub chicken)
▪15g or 1/4c parsley, chopped
▪150g or 1 1/4c frozen peas
▪115g/1 stick unsalted butter, melted
▪125g or 3/4c heavy cream
▪125g or 1/2c sour cream
▪125g or 1c grated parmesan
▪3 egg yolks
Add potatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer.
Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks.
Toss all cut veggies together in a bowl.
Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat.
When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom.
Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed.
Off heat, stir in parsley and peas.
Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to “rough up” the top of the potatoes. You’re creating texture that can get crisp here. Feel free to be creative. Top with parmesan cheese.
Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly.
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EPIDEMIC SOUND. Free trial available at:
#shepherdspie
CHAPTERS:
0:00 Intro
0:10 Making the potatoes for the “crust”
0:38 Making the shepherd’s pie filling
4:22 My love of cereal is real (ad)
5:21 Finishing the filling
5:58 Building and baking the pie
8:17 The reveal
8:50 Let’s eat this thing
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
Printable Version:
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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How To Make Shepherds Pie - Cottage Pie - British Recipes - Youtube
First, the answer to the big question, is that the main difference between Shepherd’s Pie and Cottage Pie is in the meat. Shepherd’s Pie uses lamb mince (as you might’ve already guessed from the name) whereas Cottage Pie is a beef mince based dish.
But that’s not all…
Shepherd’s Pie is understood to originate from Ireland (although enjoyed across all of Britain and other parts of the world with any sense!)
Cottage Pie on the other hand is said to be from England (but also enjoyed in loads of other countries).
Cottage Pie is believed to date back to 1791, whereas Shepherd’s Pie became a thing almost a century later, in 1870.
It’s actually been said that Cottage Pie was historically used to name any pie containing meat and mashed potatoes.
But we understand sliced potatoes were traditionally layered on top of a Cottage Pie, to give the effect of a cottage’s roof shingles.
Whereas, Shepherd’s Pie’s topping has seemingly always been mashed potatoes.
These days, both Shepherd’s Pie and Cottage Pie are usually topped with mashed potatoes.
500 GRAMS GROUND BEEF OR LAMB
1 ONION
4 TOMATOES
1TBSP GARLIC
100 GRAMS TOMATO PASTE
2TSP THYME
1 SPRIG ROSEMARY
1CUP CELERY
1 CUP CARROTS
SALT PEPPER
OIL TO START
FOR THE MASH
6 LARGE POTATOES
WATER
SALT
2TBSP BUTTER
1/2 CUP MILK
BLACK PEPPER
1 CUP OF CHEESE
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Classic Shepherd's Pie | Gordon Ramsay
Gordon's take on a real British classic. The secret to this dish? It's all in flavouring the mince.
From Gordon Ramsay’s The F Word
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How to Make The Perfect Shepherd's Pie/Cottage Pie | Chef Jean-Pierre
Hello There Friends, Today I'm going to be making one of my favorites. Shepherd's Pie, or since it's made with beef, a Cottage Pie. This is so delicious and you must make it with my buttery yukon gold mashed potatoes. Remember to get a perfect slice you must refrigerate it and then reheat it after cutting. Let me know what you think in the comments below.
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