Description
An elevated take on a classic shepherd’s pie featuring rich lamb and a silken whipped potato crust.
Ingredients
Scale
- 1½ lb (700 g) ground lamb
- 1 large onion, finely diced
- 2 carrots, small dice
- 2 celery stalks, small dice
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tbsp olive oil or vegetable oil
- ½ cup (120 ml) dry red wine (optional)
- 1½ cups (360 ml) beef or lamb stock, hot
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves, finely chopped
- 1 sprig rosemary, leaves removed and finely chopped
- Salt and freshly ground black pepper to taste
- 2 lb (900 g) Maris Piper or Yukon Gold potatoes, peeled and quartered
- 4 tbsp unsalted butter, room temperature
- ¼ cup (60 ml) whole milk plus 2 tbsp cream, warmed
- Salt and white pepper to taste
- ½ cup grated sharp cheddar or Parmesan (optional, for browning)
- Fresh parsley, finely chopped, for garnish
Instructions
- Prepare the potatoes: place them in cold salted water, bring to a simmer and cook until very tender (about 15–20 minutes). Drain well and steam-dry in the pot for 1–2 minutes to remove excess moisture.
- Brown the lamb: heat oil in a wide sauté pan over medium-high heat. Add lamb in a single layer and let it caramelize without stirring for 2–3 minutes, then break up and continue until deeply browned and slightly crisp at the edges. Remove excess fat, leaving fond on the pan.
- Build the base: lower heat, add onion, carrot, and celery. Sweat until translucent and softened (6–8 minutes). Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
- Deglaze and simmer: pour in red wine (if using) and scrape the browned bits to dissolve the fond. Add hot stock, Worcestershire, thyme, and rosemary. Simmer gently until sauce reduces and thickens to a glossy consistency, about 12–15 minutes. Season to taste.
- Mash the potatoes: push potatoes through a ricer or mash until smooth. Beat in room-temperature butter, then warm milk and cream until silky and light. Season with salt and white pepper.
- Assemble: preheat the oven to 425°F (220°C). Spoon the lamb base into a shallow ovenproof dish, smoothing into an even layer. Dollop potatoes over the filling and spread with a spatula or fork to create a textured surface for browning. Sprinkle cheese if using.
- Bake until the top is golden and the filling bubbles at the edges, 20–25 minutes. For extra color, finish under the broiler for 1–2 minutes — watch closely. Rest 5 minutes before serving.
Notes
Serve with minted pea purée or a crisp watercress salad. Cool and store leftovers for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg