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Shepherd's Pie
A classic British comfort food featuring a rich, savory lamb mince filling topped with creamy mashed potatoes and baked until golden brown. Traditionally made with lamb, a beef version is known as Cottage Pie.
đ§ Ingredienser
- 500 g Lamb mince(Lean or regular lamb mince can be used.)
- 1 kg Potatoes(Maris Piper, King Edward, or other floury varieties are best for mashing.)
- 1 medium Onion(Finely chopped.)
- 2 medium Carrots(Peeled and finely diced.)
- 2 cloves Garlic(Minced (optional, but recommended).)
- 1 tbsp Tomato puree (paste)(Adds depth of flavor.)
- 2 tbsp Worcestershire sauce(Essential for umami.)
- 250 ml Beef stock(Good quality stock will enhance the flavor.)
- 50 g Butter(For mashing potatoes.)
- 100 ml Milk(Warm, for mashing potatoes. Adjust for consistency.)
- to taste Salt
- to taste Black pepper(Freshly ground is best.)
- 1 tbsp Vegetable oil or butter(For sautéing.)
đšâđł Instruktioner
- 1
Prepare the potato topping: Peel the potatoes and cut them into even-sized chunks. Place them in a large saucepan, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until fork-tender. Drain thoroughly and return to the hot pan for a minute to allow excess moisture to evaporate.
â±ïž 20 minutes - 2
While the potatoes are cooking, start the filling: Heat the oil or butter in a large, oven-safe skillet or saucepan over medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
â±ïž 10 minutes - 3
Add the chopped onion and diced carrots to the skillet with the lamb. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened slightly. Stir in the minced garlic (if using) and tomato puree and cook for another minute until fragrant.
â±ïž 7 minutes - 4
Pour in the beef stock and Worcestershire sauce. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season generously with salt and freshly ground black pepper to taste.
â±ïž 15 minutes - 5
Mash the potatoes: Add the butter and warm milk to the drained potatoes. Mash until smooth and creamy, adding more milk if needed to reach your desired consistency. Season with salt and pepper to taste.
â±ïž 10 minutes - 6
Assemble the pie: If your skillet is not oven-safe, transfer the lamb mixture to an ovenproof dish. Spoon the mashed potato evenly over the lamb filling, spreading it to the edges to seal. Use a fork to create ridges or swirls on the surface of the potato â these will crisp up nicely during baking.
â±ïž 5 minutes - 7
Bake the Shepherd's Pie: Preheat your oven to 200°C (400°F, Gas Mark 6). Place the dish on a baking sheet (to catch any potential drips) and bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.
â±ïž 30 minutes - 8
Rest and serve: Let the Shepherd's Pie stand for 5-10 minutes before serving. This allows the filling to set slightly.
â±ïž 5 minutes
đĄ Proffstips
- âLamb mince is traditional for Shepherd's Pie. If you use beef mince, it's called Cottage Pie.
- âCreating ridges on the potato topping with a fork helps them brown and crisp up beautifully in the oven.
- âFor an extra rich topping, you can add a beaten egg yolk or some grated cheese to the mashed potatoes.
- âThis is a hearty and satisfying comfort food, perfect for a chilly evening.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a layer of grated cheddar cheese on top of the mashed potato before baking for a cheesy crust.
- Stir in a handful of frozen peas into the lamb filling during the last 5 minutes of simmering for added color and sweetness.
- Incorporate other root vegetables like parsnips or swede into the filling.