If you’re a meat and potatoes lover you’re probably familiar with shepherds pie. It’s a classic casserole popularized in Britain and Ireland. It’s made with ground beef, and sometimes lamb, savory vegetables like carrots and onions, topped with mashed potatoes, and baked to perfection.
In England, Australia and New Zealand they would call the beef version of the dish a "cottage pie" and the lamb version a "shepherd's pie.” In America we typically Shepherd’s pie typically means a casserole dish with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.
Like any recipe there are many ways to make the dish great, but I’ve found a few ways to elevate the flavors of Shepherds pie, by focusing on different components of the dish.
First, I like to mix lamb with beef in my shepherds pie which gives it a nice balance of meat flavor. Ground lamb has a slightly gamey flavor that elevates the overall dish compared to plain ground beef. I also add aromatics like rosemary and thyme to the meat and vegetables to elevate their flavors. Worcestershire (pronounced sauce and tomato paste add depth of flavor to the meat and vegetable mixture, while green peas and carrots give it sweetness.
For my potato topping I prefer to use Yukon gold potatoes which have a creamier texture than russets. I also add whipping cream and sour cream to my potatoes. Remember fat is flavor. Finally, I add stone ground mustard and a little horseradish to the potatoes for even more flavor.
This one dish meal has everything you need for a yummy weeknight family dinner, but it’s flavors will also delight your friends at a dinner party.
You’re gonna love it!
Prep Time: 1.5 Hours
Serves: 4-6 people
Recipe Ingredients:
For Meat Mixture
1/2 Pound ground lamb
1/2 Pound ground beef
1/4 Cup unsalted butter
1 Medium yellow onion chopped
2 Garlic cloves finely chopped
3 Carrots chopped
1 Cup fresh or frozen sweet peas
2 Tablespoons fresh rosemary finely chopped (plus some for garnish)
1 Tablespoon fresh thyme, finely chopped
1 Tablespoon tomato paste
2 Teaspoons Worcestershire sauce
1 1/2 Cups chicken broth
Salt and Pepper to taste
2 Tablespoons all purpose flour (flour is used as a thickening agent. Recipe can be made without flour for those following a gluten-free diet).
For Potato Top
5-6 Medium Yukon Gold Potatoes
1/4 Cup whipping cream or half & half
1/4 Cup butter
1/8 Cup sour cream
2 Tablespoons stoneground mustard
1 Tablespoon horseradish
Salt and pepper to taste
Recipe Steps:
Step 1 – Prepare the Potatoes
Wash potatoes well and remove any blemishes.
Cut potatoes into wedges leaving skin on.
Place potato wedges in pot of boiling water with a pinch of salt and boil until tender enough to mash (20-25 minutes).
Drain potatoes.
Mash potatoes with butter, milk, sour cream, mustard, horseradish, and salt and pepper to taste.Step 1 – Prepare Lamb Mixture
Step 2 - Prepare the Meat Mixture
Melt 2 tablespoons butter in a large skillet over medium high heat.
Add the lamb and beef and cook until they begins to brown.
Add onions, garlic, carrots, and a dash each of salt and pepper. Continue to cook until onions and carrots are softened and meat is cooked through.
Add tomato paste, rosemary, and thyme and stir for about a minute.
Add flour (if desired to thicken).
Add Worcestershire sauce and chicken stock, stirring to combine.
Reduce heat to medium low and cover. Simmer until thickened – about 20-25 minutes.
Begin Step 2 while lamb mixture is cooking.
Step 3 – Assemble, Bake, and Serve
Preheat oven to 400 degrees.
Spoon the meat mixture into a lightly buttered 6 cup glass baking dish.
Top with potatoes. Smooth the top and cover the lamb mixture completely to the edges.
Place baking dish on a sheet pan to catch any sauce that bubbles over.
Bake for 25 minutes on middle rack or until potatoes begin to brown, and lamb mixture is bubbling.
Cool for 5 minutes or so before serving.