Name: Shepherds Pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Ingredients: 2 lbs Ground Lamb; 2.5 lbs Russet Potatoes; 1 large Yellow Onion, diced; 2 medium Carrots, diced; 1 cup Frozen Peas; 3 cloves Garlic, minced; 2 tbsp Tomato Paste; 1.5 cups Beef Broth; 0.5 cup Dry Red Wine; 6 tbsp Unsalted Butter; 0.5 cup Heavy Cream; 1 tsp Fresh Rosemary, chopped; 1 tbsp Worcestershire Sauce

"Experience the ultimate comfort food with this rich and savory Shepherd's Pie, featuring succulent ground lamb simmered in a red wine and rosemary gravy. Topped with buttery, chive-flecked mashed potatoes and baked until perfectly golden, it's a timeless classic that warms the soul."

1 Ingredients

Qty	Item
2 lbs 900 g	Ground Lamb
2.5 lbs 1.1 kg	Russet Potatoes
1 large 150 g	Yellow Onion, diced
2 medium 120 g	Carrots, diced
1 cup 150 g	Frozen Peas
3 cloves 15 g	Garlic, minced
2 tbsp 32 g	Tomato Paste
1.5 cups 350 ml	Beef Broth
0.5 cup 120 ml	Dry Red Wine
6 tbsp 85 g	Unsalted Butter
0.5 cup 120 ml	Heavy Cream
1 tsp 2 g	Fresh Rosemary, chopped
1 tbsp 15 ml	Worcestershire Sauce

2 Instructions

Step 1. Peel and cube the potatoes, then boil in salted water for 15-20 minutes until tender. Drain and mash with 4 tbsp butter, heavy cream, and salt until smooth.

Step 2. Preheat your oven to 400°F (200°C).

Step 3. In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat. Drain excess fat, leaving about 1 tablespoon in the pan.

Step 4. Add the onion and carrots to the lamb and sauté for 5 minutes. Stir in the garlic and tomato paste, cooking for another 2 minutes.

Step 5. Pour in the red wine to deglaze the pan, scraping up any browned bits. Add the beef broth, Worcestershire sauce, and rosemary. Simmer for 10-12 minutes until the sauce has thickened.

Step 6. Stir in the frozen peas and season with salt and pepper to taste.

Step 7. Spread the mashed potatoes evenly over the lamb mixture. Use a fork to create decorative ridges on the surface (these will get crispy).

Step 8. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.

·
Use a fork to create a 'craggy' surface on the potatoes; the high peaks will brown and become deliciously crispy.
·
For an even richer flavor, stir an egg yolk into your mashed potatoes before topping the pie.
·
Traditional Shepherd's Pie uses lamb; if you use ground beef, it technically becomes a 'Cottage Pie'.
·
Ensure your meat sauce is thick before adding the potatoes to prevent the topping from sinking.

? Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the pie, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking from cold.

What is the best potato for the topping?

Russet or Yukon Gold potatoes are best because they mash into a fluffy, light texture that browns well.

Can I freeze Shepherd's Pie?

Absolutely. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Do I have to use wine?

No, you can substitute the red wine with an equal amount of beef broth and a teaspoon of balsamic vinegar for acidity.

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