Shepherd’s Pie: A Comforting Classic for Every Occasion
Shall We Create Our Own Shepherd's Pie? Traditional Shepherd’s Pie features creamy mashed potatoes, savory ground lamb, and a delightful blend of cheddar and Parmigiano-Reggiano cheeses. carrots, peas, Worcestershire sauce, and fresh herbs enhance its flavor, with red wine adding a rich depth. Perfect for family dinners or a relaxing night in, this classic dish is a must-try for home cooks.
Equipment
- 1 small sauté pans for sauté onions
- 1 large skillet for meat filling
- 1 oven
- 1 ceramic lasagna pan 13 x 9 x 2.5-inch
Ingredients
- 2.5 lbs ground lamb
- 1 cup pureed tomatoes (Passata)
- 1 cup red wine
- ½ cup flour
- 1 diced onion
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 cup diced carrots
- 1 cup green peas
- 1 tablespoon minced garlic
- 1¼ cup chicken bone broth or chicken broth
- ½ cup chopped parsley
- 4 tablespoons Worcestershire sauce
- ½ lbs grated cheddar cheese
- ¼ lbs grated Parmigiano-Reggiano cheese
- Salt and pepper to taste
- 8 cups Mash Potatoes
Instructions
- Gather the Ingredients: Gather all the ingredients needed for the recipe to ensure a smooth cooking process.
Cook the Filling
- Sauté the Onions: Heat a small sauté pan over medium heat and add a splash of oil. Sauté the onions for 6-8 minutes until golden brown, then set them aside.
- Cook the Lamb: In a large sauté pan, cook the ground lamb over medium heat. Ensure the meat is broken up as it cooks. Sauté for 8-10 minutes, stirring occasionally, until the water evaporates and the lamb browns. Season with salt and pepper.
- Combine Vegetables and Herbs: Add the garlic, carrots, and previously sautéed onions back into the pan. Stir in the thyme and rosemary, then season again with salt and pepper.
- Deglaze with Red Wine: Pour in the red wine and stir well, scraping the bottom of the pan to deglaze. Let the wine reduce for about 8 minutes over medium-high heat.
- Add Liquids and Flour: Stir in the chopped parsley, Worcestershire sauce, pureed tomatoes, and chicken broth. Add the flour evenly over the mixture while stirring constantly to avoid clumps.
- Simmer the filling: Stir well over medium heat for 3-4 minutes. Then, cover the pan and let it cook for 15 minutes. After that, remove the lid and cook for an additional 5-7 minutes to thicken the sauce.
- Finish the Filling: Add more chopped parsley and green peas, stirring everything together. Cook for 2-3 minutes to combine. The filling is now ready.
Preheat the Oven
- Preheat your oven to 400°F (204°C).
Assemble the Shepherd’s Pie
- Layer the Filling: Spread the prepared filling evenly in a 13 x 9 x 2.5-inch lasagna pan.
- Add Mashed Potatoes: Pipe or spread a layer of mashed potatoes on top. Tip: Use a large Ziploc bag with a corner cut off as a makeshift piping bag.
- Create Texture on the Potatoes: Use a fork to create ridges on the mashed potatoes. This helps achieve a crispy, golden crust during baking.
- Add Cheese: Sprinkle cheddar and Parmigiano-Reggiano cheese generously over the top.
Bake and Rest
- Bake: Bake the Shepherd’s Pie for 15-20 minutes, or until the cheese topping is golden brown and bubbling.
- Rest: Let the dish rest for 20 minutes before serving. This allows the layers to set and the flavors to meld together. Now, it is ready to serve and enjoy!
Video
Notes
- Brown the Meat Well: Browning the lamb adds flavor. Don’t rush this step—let the meat cook until it caramelizes.
- Thicken the Filling: After adding flour and stock, simmer the mixture until it thickens. A thicker filling helps the pie hold its shape when served.
- Make Ridges on the Potatoes: Use a fork to create ridges on the potato topping. These crisp up nicely in the oven.
- Add Cheese on Top: Use cheddar and Parmigiano-Reggiano for a flavorful and golden crust.
- Let It Rest Before Serving: After baking, let the Shepherd’s Pie rest for 15-20 minutes. This helps the layers set and makes it easier to serve.
Nutrition
Calories: 520kcal