📝 About This Recipe
This is the quintessential British comfort food, distinguished from its cousin, the Cottage Pie, by the rich, earthy depth of ground lamb. Our version features a succulent meat base simmered in a red wine reduction, tucked beneath a blanket of buttery, golden-crusted mashed potatoes. It is a rustic yet refined masterpiece that brings the warmth of a traditional English pub right into your home kitchen.
🥗 Ingredients
The Meat Filling
- 1.5 lbs Ground Lamb (high quality, ideally 80/20 lean-to-fat ratio)
- 1 Yellow Onion (large, finely diced)
- 2 Carrots (peeled and cut into small cubes)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1.5 cups Beef Stock (low sodium)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (thawed slightly)
The Potato Topping
- 2.5 lbs Russet Potatoes (peeled and cubed)
- 6 tablespoons Unsalted Butter (melted)
- 1/3 cup Heavy Cream (warmed)
- 1 Egg Yolk (large, helps with browning and structure)
- 1 teaspoon Fresh Rosemary (very finely minced)
- 1/4 cup Parmesan Cheese (finely grated)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the cubed potatoes in a large pot of salted water and bring to a boil; cook for 15-20 minutes until fork-tender.
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2
While potatoes boil, heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned (about 5-7 minutes).
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3
Drain most of the excess fat from the skillet, leaving about 1 tablespoon to sauté the vegetables.
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4
Add the diced onions and carrots to the lamb. Sauté for 5 minutes until the onions are translucent and carrots begin to soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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6
Deglaze the pan with the red wine, scraping up any browned bits (fond) from the bottom. Let the wine reduce by half.
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7
Add the beef stock, Worcestershire sauce, and fresh thyme. Simmer uncovered for 10-12 minutes until the sauce has thickened into a rich gravy.
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8
Stir in the peas and season generously with salt and black pepper. Remove from heat and set aside.
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9
Drain the cooked potatoes and return them to the warm pot. Mash thoroughly until no lumps remain.
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10
Incorporate the melted butter, warm heavy cream, egg yolk, minced rosemary, and a pinch of salt. Whip until smooth and fluffy.
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11
If your lamb mixture isn't already in an oven-safe dish, transfer it now. Spread the mashed potatoes evenly over the top of the meat.
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12
Use a fork to create decorative ridges or 'peaks' across the surface of the potatoes; these will become crispy in the oven. Sprinkle the Parmesan cheese over the top.
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13
Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is beautifully golden brown.
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14
For an extra crispy crust, turn on the broiler for the last 2 minutes, watching carefully to prevent burning.
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15
Allow the pie to rest for 10 minutes before serving. This allows the layers to set so you get a perfect scoop.
💡 Chef's Tips
Always use ground lamb for an authentic Shepherd's Pie; if you use beef, it technically becomes a 'Cottage Pie'. Don't over-boil the potatoes or they will become watery; drain them as soon as they are tender. The egg yolk in the mash is a secret chef's trick—it provides a rich color and helps the 'peaks' hold their shape. If the gravy looks too thin before baking, simmer it for a few extra minutes; you want a thick consistency so the potatoes don't sink. Feel free to swap the peas for corn or sautéed mushrooms for a different texture profile.
🍽️ Serving Suggestions
Serve with a side of buttered leeks or steamed Savoy cabbage for a classic British pairing. A glass of bold red wine like a Malbec or a pint of Guinness complements the gamey notes of the lamb. Offer a dollop of mint sauce on the side to cut through the richness of the meat. A simple green salad with a sharp vinaigrette helps balance the heavy, savory flavors of the dish.