Best Shepherds Pie Recipe for an Authentic Traditional Shepherd’s Pie

5 from 1 vote

Best Shepherds Pie Recipe for an Authentic Traditional Shepherd’s Pie

Our best Shepherds pie recipe makes an authentic traditional shepherd’s pie, which means that it’s made with ground lamb and mashed potatoes. If you want to use beef mince, then you’ll be making cottage pie. They are equally as delicious and comforting, but they are not the same pies. In fact, they’re not really pies, but hearty casseroles. Perfect winter comfort food. Our Shepherds pie recipe is based on a Gordon Ramsay recipe.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Scottish

Servings:

Calories: 515kcal

Author: Terence Carter, based on a Gordon Ramsay recipe

Ingredients

Mince Base

2 tbsp olive oil
750 g lamb mince
1 carrot large, grated
1 onion large, grated
4 cloves garlic grated
2 sprigs rosemary fresh, chopped
2 sprigs thyme fresh, chopped
1 tsp Worcestershire sauce more to taste
2 tbsp tomato paste
125 ml red wine
125 ml chicken stock
salt to taste
pepper to taste

Mash Topping

750 g potatoes mashing
60 ml milk
3 tbsp butter
¼ cup Parmesan cheese
salt to taste
pepper to taste

Metric - US Customary

Instructions

Boil the potatoes to make the mash.
Add olive oil to a pan and heat to medium high. Add the lamb mince, break apart and stir. As it colours, break apart the mince with a metal whisk if it clumps.
Once the mince has good colour, add the salt and pepper taste. Remember to taste again before finishing the dish.
Add the grated carrot and onion to the pan and when they soften, add the garlic, rosemary and thyme.
Once this all has a little more colour, add the Worcestershire sauce and stir to combine.
Add the tomato paste and stir to combine. When this is fully combined, add the red wine and reduce.
When the red wine has evaporated, add the chicken stock and cook out for several minutes until you have a thickened mince base. Test and adjust seasoning as necessary.
When the potatoes are cooked mash in a potato ricer, place in a saucepan over low heat and evaporate any extra water from the potatoes. Warm the milk and add to the mash. When fully incorporated, add the butter in small pieces and combine. Season to taste with salt and pepper.
Preheat the oven to 200°C.
Spread your mince base evenly in a deep casserole dish. Spoon the mash mixture over the top in an even layer. To get a more crispy surface on the pie, run a fork around the mash to create little peaks of mash. Finely grate the Parmesan cheese over the top and place in the oven for 18-20 minutes. The pie should have little golden brown peaks when ready.
Serve with baked vegetables such as baby carrots.

Nutrition