This is the best easy shepherd’s pie recipe. Don’t believe me, try it for yourself. You won’t be disappointed!
Where Does Shepherd’s Pie Originate From?
Shepherd’s pie originated in the UK and used to describe any meat pie that was mixed with vegetables and covered in mashed potato but now almost exclusively describes a mashed potato meat pie that uses lamb as the meat. Cottage pie describes a meat pie that uses beef as the meat but hey! whatever you call it, shepherd’s pie is quick to make and absolutely delicious.
What Veg Can I Use?
Traditionally onion, carrots and peas are used in a shepherd’s pie but feel free to use any veg you have on hand. Mushrooms and corn are also very popular additions. If you want to make an exclusively vegetarian shepherd’s pie then sub out the meat for chopped mushrooms and add lentils to bulk out the sauce.
How To Make Shepherd’s Pie
- Make you mashed potato. Cook the potatoes in salted water until tender, mash thoroughly and add the remaining ingredients. Set aside.
- Brown the minced meat. Sauté the mince in a large pan until browned. Move to a plate for later use. Reserve the fat to sauté the veg.
- Sauté the vegetables. In the reserved fat sauté the onion until soft and translucent, add the carrot, celery and garlic and sauté for an additional 5 minutes.
- Add the meat back to the pan. Add the tomato paste and sauté for 5 minutes. Sprinkle over the flour and stir constantly until everything is coated.
- Add the remaining ingredients. Add the red wine, stock, Worcestershire sauce, herbs and frozen peas and simmer for 20 minutes until sauce is thick and glossy.
- Assemble. Transfer the sauce to a baking dish and dollop the mashed potato over the top. Smooth over making sure the mash is evenly distributed.
- Time to bake. Place the dish in a pre-heated oven and bake for 2- to 30 minutes or until the filling is bubbling around the sides and the top is browned to your liking.
- Service please! Remove from the oven and let cool for 10 minutes. No one likes a burnt mouth. Serve with a simple salad and if you really want a carb overload throw in a nice crunchy loaf or home made rolls. Perhaps try my Easy Portuguese Rolls.
Easy Shepherd’s Pie Recipe
(4 votes, average: 4.00 out of 5)
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An easy recipe for traditional shepherd’s pie. The definition of comfort food. Easy to whip up on a busy weekday. Tasty and wholesome cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Mains
- Method: Baking
- Cuisine: British
Ingredients
SHEPHERD’S PIE INGREDIENTS:
700g (1.5 lbs) minced lamb (feel free to use minced beef)
1 tbsp olive oil
2 medium carrots, finely diced
1 medium onion, finely diced
2 stalks celery, finely diced
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
1/2 cup dry red wine (sub for 1/2 cup more beef stock if you want to keep the recipe alcohol free)
2 cups beef stock
2 tbsp tomato paste
3 tbsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried thyme
1/2 cup frozen peas
Salt and pepper to taste
mashed potato (see recipe below)
MASHED POTATO INGREDIENTS:
1kg potatoes cut into large chunks
1/2 stick butter
1/4 cup warm milk
1/2 cup creme fraiche or sour cream
1/4 cup grated Parmesan
sea salt and white pepper to taste
Instructions
Start with the mashed potato.
Bring a large pot of water that has been generously salted to a boil.
Add the peeled and cut potatoes to the pot and cook until completely soft.
Drain thoroughly and mash until completely smooth.
Add the creme fraiche / sour cream and butter and continue mashing until combined.
Slowly add the milk until you get a smooth consistency
Add the Parmesan and season to taste.
In a large saute pan, heat the olive oil and add the minced meat.
Cook until the meat is browned.
Remove to a plate, retaining the fat in the pan.
Add the chopped onion, celery and carrot to the oil and saute until softened.
Add the tomato paste sauteing for another 5 minutes.
Place the meat back into the pan.
Add the flour and stir to combine.
Add the red wine and stock and stir to incorporate into the vegetables.
Add the herbs, Worcestershire sauce, and frozen peas to the meat mixture.
Cook on low for 15 minutes until the sauce has thickened and is nice and glossy.
Transfer to a over proof dish and top with the mashed potato making sure to spread the mash evenly over the top.
Place in the oven and bake for 25 to 30 minutes or until the sauce is bubbling on the sides and the top is nice and golden.
Remove from the oven and let cool for 10 minutes
Serve with a side salad and rolls.
Keywords: shepherd’s pie, shepards pie, cottage pie, meat pie, leftover meat pie
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