Cozy homemade shepherd’s pie

Cozy homemade shepherd’s pie

Based on 211 ratings
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"This recipe has been updated to improve your cooking experience (May 2024). This recipe is cherished by everyone in my family ever since my wife brought her authentic British recipe to our home. It is definitely a favorite among the classics we cook frequently at home. Let this recipe also be a reminder of your coziest moments, like it does for us. You will find the comfort food qualities of a classic lasagna or goulash with this shepherd’s pie for sure. After all, for most of us, it has a way of bringing back your best childhood memories: You’re 8 years old again and just came home from playing with your friends in the street all day, the aromatic smells of this dish is filling the air, a day of adventure is complete with the perfect shepherd’s pie. Life’s good!"
Difficulty
Medium 👍
Preparation
30 min
Baking
20 min
Resting
0 min

Ingredients

2Servings
MetricImperial
166⅔ g
ground lamb
onion
cloves
garlic
sprigs
thyme
carrot
stalk
celery
tbsp
tomato paste
flour
116⅔ ml
chicken stock
kg
mashed potato
50 g
peas
oil (for frying)
salt

Utensils

oven, cutting board, peeler, knife, frying pan (large), cooking spoon, baking dish

Nutrition per serving

Cal563
Fat34 g
Protein23 g
Carb41 g
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  • Step 1/4

    Preheat the oven to 200°C/390°F. Finely chop onion, garlic and thyme. Peel and dice the carrot finely. Then, cut celery into small pieces.
    • onion
    • cloves garlic
    • sprigs thyme
    • carrot
    • stalk celery
    • oven
    • cutting board
    • peeler
    • knife

    Preheat the oven to 200°C/390°F. Finely chop onion, garlic and thyme. Peel and dice the carrot finely. Then, cut celery into small pieces.

  • Step 2/4

    Heat some oil in a large pan and fry the ground lamb until it’s browned, approx. 2–3 min. Add onion, garlic, thyme, celery and carrot, sauté for approx. 5–8 more min. Season generously with salt and pepper.
    • 166⅔ g ground lamb
    • salt
    • pepper
    • oil (for frying)
    • frying pan (large)
    • cooking spoon

    Heat some oil in a large pan and fry the ground lamb until it’s browned, approx. 2–3 min. Add onion, garlic, thyme, celery and carrot, sauté for approx. 5–8 more min. Season generously with salt and pepper.

  • Step 3/4

    Add tomato paste and sauté for approx. 1–2 more min. Then, add flour and stir constantly, browning everything for approx. 2 min. Pour in the chicken stock and let simmer over medium heat for approx. 10 min. until you have a thick sauce.
    • tbsp tomato paste
    • flour
    • 116⅔ ml chicken stock

    Add tomato paste and sauté for approx. 1–2 more min. Then, add flour and stir constantly, browning everything for approx. 2 min. Pour in the chicken stock and let simmer over medium heat for approx. 10 min. until you have a thick sauce.

  • Step 4/4

    Add the peas in. Transfer everything to a baking dish and evenly cover with mashed potatoes. Sprinkle Parmesan on top and bake for approx. 20 min in the preheated oven until golden brown.
    • 50 g peas
    • kg mashed potato
    • 13⅓ g Parmesan cheese (grated)
    • baking dish

    Add the peas in. Transfer everything to a baking dish and evenly cover with mashed potatoes. Sprinkle Parmesan on top and bake for approx. 20 min in the preheated oven until golden brown.

  • Enjoy your meal!

    Cozy homemade shepherd’s pie
FAQ

Sure! You can either keep it in the fridge for up to 2 days covered tightly, or keep it in the freezer for 2–3 months.

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