Shepherd’s Pie is a traditional English dish, and is quite simple. It is essentially minced or ground meat topped with mashed potatoes. The term “shepherd’s pie” usually refers to the use of minced lamb, the term “cottage pie” refers to minced beef. This dish is the ultimate in comfort food, and wonderful on a cold winter’s day. My version is adopted from Gordon Ramsay’s recipe, with a few changes. I usually use beef (lamb tends to be pricey), and I use less onions. I’m also probably a bit heavy-handed with the parmesan, but I can’t help it! If you’ve had shepherd’s pie before that was bland, this one will definitely change your mind. My entire family (my husband and I, and the three kids) devoured a doubled recipe of this dish!
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 lb minced lean lamb or ground beef
- ½ of a large onion, finely minced
- 1 large carrot, finely minced
- 2 cloves garlic
- 1-2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 1 cup red wine
- 1 ½ cup chicken stock
- 2 ¼ lbs Yukon gold potatoes, peeled and cut into chunks
- 3 T butter
- 2 egg yolks
- Parmesan, for grating
- Olive oil
- Sea salt & freshly ground black pepper
1. Preheat the oven to 350 degrees.
2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened
3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks and butter, followed by about 2 tbsp grated Parmesan. Check for seasoning
4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. (alternatively, you can put the mash potato into a icing bag and pipe the mash into little “hershey’s kisses-shaped” mounds, which looks pretty) Bake in the oven for approximately 20 minutes, until bubbling and golden brown.