Shepherd's Pie - European Recipe

Shepherd's Pie

🌍 European, England (and Scotland), United Kingdom Difficulty: ●●●○○

Named for the shepherds who herded sheep, the term "shepherd's pie" specifically denotes lamb, while "cottage pie" uses beef.

Ingredients

• 500 g minced lamb
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 200 ml lamb or beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 150 g frozen peas
• 1 kg floury potatoes, peeled and diced
• 50 g butter
• 100 ml warm milk
• Salt and pepper

Method

1. Browning — Brown ground lamb in large pan over high heat; season well. Remove and set aside.
2. Step 2 — In same pan, sauté onion, carrots, and celery until soft, about 8 minutes.
3. Adding — Add garlic; cook 1 minute.
4. Stirring — Stir in tomato paste; cook 2 minutes.
5. Step 5 — Return lamb; add stock, Worcestershire, rosemary, and thyme.
6. Simmering — Simmer 20 minutes until sauce thickens. Stir in peas; season.
7. Boiling — Boil potatoes until tender; drain and mash with butter and milk until smooth. Season.
8. Transferring — Transfer lamb filling to large baking dish; spread mash evenly on top.
9. Scoring — Score with a fork; bake at 200°C (400°F) for 25 minutes until topping is golden.

Tags: minced lamb, onion, carrots, celery stalks, garlic · Source: Observatory Recipe Research Kitchen