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Traditional Shepherds Pie Recipe

This shepherds pie is easy to make and tastes simply amazing.  Shepherds pie means lamb while cottage pie means beef - so you can change the recipe easily depending on your tastes - the secret to the mashed potato topping is to use a ricer and add parmesean!
Course Main
Cuisine Irish
Keyword cottage pie, shepherds pie
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15 servings
Calories 231kcal
Author Ashlee Marie

Ingredients

Meat mixture

  • 1 1/2 lbs ground lamb or beef or a mixture of the two
  • olive oil
  • 2 carrots diced
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 Tbsp tomato paste
  • 2-3 sprigs Thyme
  • 2-3 sprigs Rosemary chopped
  • 1/2 C beef broth
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp red wine optional
  • Salt and Pepper to taste
  • 1/2 C frozen peas
  • 1/2 C frozen corn or skip the corn and do 1 C peas

Mashed Potatoes

  • 4-5 Large potatoes peeled and cubed for faster boiling if you want
  • 1/4 C heavy whipping cream
  • 4 Tbsp melted butter
  • Salt and Pepper to taste
  • 1/2 C freshly grated parmesan cheese plus more for sprinkling

Instructions

  • preheat oven to 400
  • Start by boiling the potatoes
  • then start the meat - add the ground meat to a 12 inch skillet and brown
  • drain all the grease/fat (this is important so you don't get soupy/greasy meat when you scoop the final dish)
  • add a splash of olive oil and add the carrots, onions and garlic - cook a min or two
  • add the fresh thyme and rosemary, salt and pepper, worcestershire sauce, tomato paste, beef broth and red wine.
  • stir it and keep cooking until you cook down the liquid to almost nothing - it will still be moist but not wet.
  • add the frozen peas and carrots and give it a quick stir then scoop into whatever container your going to bake it in
  • the potatoes should be done now so it's time to mash them - you can do this however you want - I prefer to rice them - it's amazing
  • add the melted butter, cream, salt and pepper to taste and the parmesan and fold together - it will be really creamy
  • add on top of the of the meat mixture - you can pipe it on to be pretty like I did or just plop and spread - don't leave it perfectly smooth though, take a fork and mess it up so that it has texture.
  • top with with a light sprinkling of parmesan and bake it for 20 mins, until the potato tips are golden

Video

Nutrition

Calories: 231kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 175mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1620IU | Vitamin C: 9.6mg | Calcium: 70mg | Iron: 2.5mg