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southsidekitchen.com
Shepherd's Pie served with Braised Peas and Carrots

Shepherd's Pie

Traditional Shepherd's Pie is classic British comfort food. This simple recipe makes a hearty and delicious pie that everyone will enjoy.
Serves 8 people
Prep 20 minutes
Cook 1 hour
Rest 10 minutes
Total 1 hour 30 minutes

Ingredients

  • 30 ml olive oil
  • 1 brown onion, large, peeled and finely diced
  • 2 leeks, trimmed, halved lengthways and finely sliced
  • 3 cloves garlic, crushed
  • 1 kg lamb mince, lean
  • 30 ml Worcestershire sauce
  • 400 g tomato purée
  • 200 ml red wine
  • 250 ml chicken stock
  • 2 sprigs rosemary, leaves chopped
  • sea salt
  • black pepper

Potato topping

  • kg potatoes, peeled and roughly chopped
  • 50 g unsalted butter
  • 3 spring onions, trimmed and finely sliced
  • 130 g tasty cheese, grated
  • 1 tsp dried oregano

Instructions

  • Heat a large saucepan over medium heat. Add the olive oil and cook the onion, leeks and garlic for 5-10 minutes until softened and the onion turns translucent.
  • Increase the temperature and add in the lamb, stirring vigorously to break up the mince. Season with salt and pepper. When the meat has browned all over, add the Worcestershire sauce and red wine. Allow the mixture to bubble for a few minutes to cook off the alcohol, then make a well in the centre and add the tomato purée. Cook the purée for a couple of minutes then stir it through the mince.
  • Pour in the chicken stock and bring the pan to the boil. Reduce to a steady simmer and add the rosemary. Simmer for 15 minutes to reduce the sauce. When the sauce has thickened, reduce the temperature and continue to cook for a further 15 minutes until the meat mixture has completely thickened.
  • While the meat is reducing, preheat the oven to 180ºC. Fill a saucepan with salted water, add the potatoes and bring to the boil. Cook until tender then drain and mash until smooth. Mix in the butter and season with salt and pepper. Add the spring onion and two-thirds of the grated cheese, stirring to combine then set aside.
  • Place the lamb mixture into a oven-proof oval baking dish or casserole. Carefully spoon over the mashed potato to form a layer on top of the meat sauce, being careful not to apply too much pressure otherwise the potato will sink. Using a fork, gently even out the potato layer to fill any gaps. Rough up the top and sprinkle with the remaining grated cheese, dried oregano and a few cracks of pepper.
  • Bake in the oven for about 20 minutes, until the cheese and potato is golden and meat sauce is bubbling. Remove from the oven and allow to stand for 10 minutes. Serve with a side of carrots and peas.

Notes

Difficulty: Intermediate
Cost: $30
Course: Mains
Cuisine: British
Calories: 687.3kcal