Shepherd’s Pie

DifficultyIntermediate
Shepherd's Pie
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Yields6 Servings
Prep Time15 minsCook Time1 hr
Meat Mixture
 1 kg lambminced
 1 large onionchopped
 3 cloves garlicgrated
 3 tbsp cooking oil
 4 tbsp all purpose flour
 ½ tsp salt
 ½ tsp black pepper
 1 tsp rosemaryfresh if possible
 1 tsp thymefresh if possible
 1 tbsp tomato paste
 2 cups beef broth
 200 g carrotsdiced pea size
 200 g peas
Potato Mixture
 1 ¼ kg potatoes
 1 tbsp butter
 ½ cup milk
 ¼ cup cheddar cheese
 1 egg yolk
 ½ tsp salt
 ½ tsp black pepper
Mashed Potatoes
1

Boil potatoes + 1 tsp salt until soft.

2

Whisk together egg yolk into warm milk ensuring that the yolk does not get cooked.

3

Mash the potatoes together with butter, cheese and milk mixture. Make sure that the mashed potatoes are soft and fluffy. Add salt and black pepper and mix well. You may require to add more milk or butter depending on how fluffy you want. Keep aside.

Meat Mixture
4

Heat oil in a large pan and sauté onions for 2 - 3 minutes or until translucent.

5

Add garlic, stir a few seconds and then add carrots and sauté until the carrots are tender.

6

Now add the minced lamb and mix well and cook for 5 - 6 minutes breaking up the minced meat from time to time to remove lumps.

7

Add salt and black pepper, rosemary and thyme. Mix well and cook for a minute. Then add the tomato paste and mix well.

8

Add flour and mix well until it's well blended in the meat mixture and then add the beef broth. Let it boil until it simmers. Cover and let it cook for about 10 - 15 minutes.

9

Add peas, stirring occasionally until the sauce thickens and the meat is done.

10

Transfer the meat mixture into a 13" x 9" baking dish, spreading the meat mixture evenly.

11

Now add the mashed potatoes in dolopes all over the meat mixture. Using a large spoon, level out the mashed potatoes evenly over the mixture. Then with a fork, mark the potatoes surface to form lines.

12

Bake in a pre-heated oven at 200°C for 20 - 25 minutes. Serve warm with salad.

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    Ingredients

    Meat Mixture
     1 kg lambminced
     1 large onionchopped
     3 cloves garlicgrated
     3 tbsp cooking oil
     4 tbsp all purpose flour
     ½ tsp salt
     ½ tsp black pepper
     1 tsp rosemaryfresh if possible
     1 tsp thymefresh if possible
     1 tbsp tomato paste
     2 cups beef broth
     200 g carrotsdiced pea size
     200 g peas
    Potato Mixture
     1 ¼ kg potatoes
     1 tbsp butter
     ½ cup milk
     ¼ cup cheddar cheese
     1 egg yolk
     ½ tsp salt
     ½ tsp black pepper

    Directions

    Mashed Potatoes
    1

    Boil potatoes + 1 tsp salt until soft.

    2

    Whisk together egg yolk into warm milk ensuring that the yolk does not get cooked.

    3

    Mash the potatoes together with butter, cheese and milk mixture. Make sure that the mashed potatoes are soft and fluffy. Add salt and black pepper and mix well. You may require to add more milk or butter depending on how fluffy you want. Keep aside.

    Meat Mixture
    4

    Heat oil in a large pan and sauté onions for 2 - 3 minutes or until translucent.

    5

    Add garlic, stir a few seconds and then add carrots and sauté until the carrots are tender.

    6

    Now add the minced lamb and mix well and cook for 5 - 6 minutes breaking up the minced meat from time to time to remove lumps.

    7

    Add salt and black pepper, rosemary and thyme. Mix well and cook for a minute. Then add the tomato paste and mix well.

    8

    Add flour and mix well until it's well blended in the meat mixture and then add the beef broth. Let it boil until it simmers. Cover and let it cook for about 10 - 15 minutes.

    9

    Add peas, stirring occasionally until the sauce thickens and the meat is done.

    10

    Transfer the meat mixture into a 13" x 9" baking dish, spreading the meat mixture evenly.

    11

    Now add the mashed potatoes in dolopes all over the meat mixture. Using a large spoon, level out the mashed potatoes evenly over the mixture. Then with a fork, mark the potatoes surface to form lines.

    12

    Bake in a pre-heated oven at 200°C for 20 - 25 minutes. Serve warm with salad.

    Shepherd’s Pie