Shepherd’s Pie
Enjoy a classic homemade shepherd's pie featuring tender minced lamb cooked with grated vegetables, red wine, Worcestershire sauce, and rosemary, topped with fluffy parmesan mash. Delivering an unbeatable comforting depth of savoury flavour and a golden, crisp topping, this traditional British favourite brings hearty comfort food straight to your home kitchen.
Cuisines
Cooking Instructions
Preparation: 20 minutes
Cooking: 35 minutes
Cooking: 35 minutes
Servings: 4 to 6
Notes:
Brown the minced lamb in a hot pan with a little olive oil to develop rich colour and drain off any excess fat to prevent greasiness.
Grate onion, carrot, and garlic directly into the mince so the vegetables disintegrate and blend into a rich puree.
Stir in tomato puree, Worcestershire sauce, red wine, fresh thyme, and rosemary, reducing the wine before adding chicken stock.
Mash boiled potatoes and enrich them with seasoning, egg yolks, and grated Parmesan cheese to ensure a golden, crispy crust when baked.
Ruffle the top of the mashed potato with a fork to create extra texture before baking at 200°C for 18 to 20 minutes until bubbling and golden brown.
Grate onion, carrot, and garlic directly into the mince so the vegetables disintegrate and blend into a rich puree.
Stir in tomato puree, Worcestershire sauce, red wine, fresh thyme, and rosemary, reducing the wine before adding chicken stock.
Mash boiled potatoes and enrich them with seasoning, egg yolks, and grated Parmesan cheese to ensure a golden, crispy crust when baked.
Ruffle the top of the mashed potato with a fork to create extra texture before baking at 200°C for 18 to 20 minutes until bubbling and golden brown.
Brown Mince
Heat olive oil in a large pan, add minced lamb, brown well to remove excess fat, and season with salt and pepper.
Add Vegetables and Aromatics
Grate onion, carrot, and garlic directly into the lamb mixture and cook until softened and integrated.
Build Sauce
Stir in tomato puree, Worcestershire sauce, red wine, thyme, and rosemary, let the wine reduce, then pour in chicken stock and simmer for 3 to 4 minutes.
Prepare Mash
Boil peeled potatoes until tender, drain, mash thoroughly, and mix in seasoning, egg yolks, and grated Parmesan cheese.
Assemble and Bake
Transfer the lamb filling to a baking dish, top with the Parmesan mash, ruffle the surface with a fork, and bake at 200°C for 18 to 20 minutes until golden and bubbling.
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Ingredients
Lamb Filling
| Minced Lamb | 600 g |
| Olive Oil | 2 tbsp |
| Salt | To taste |
| Black Pepper | To taste |
| Onion | 1 |
| Carrot | 1 |
| Garlic Cloves | 2 |
| Tomato Puree | 1 tbsp |
| Worcestershire Sauce | 1 tbsp |
| Red Wine | 100 ml |
| Fresh Thyme | 3 sprigs |
| Fresh Rosemary | 1 sprig |
| Chicken Stock | 200 ml |
Potato Mash Topping
| Potatoes | 1000 g |
| Egg Yolks | 2 |
| Parmesan Cheese | 50 g |
| Salt | To taste |
| Black Pepper | To taste |
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