📝 About This Recipe
A quintessential British comfort classic, this Shepherd's Pie features tender ground lamb simmered in a rich, velvety gravy infused with Guinness and fresh herbs. Unlike its beef-based cousin (the Cottage Pie), authentic Shepherd's Pie relies on the distinct, earthy flavor of lamb to balance the sweetness of root vegetables. Topped with a cloud of buttery, cheddar-crusted mashed potatoes, it is a soul-warming masterpiece that represents the very best of rustic pub-style cooking.
🥗 Ingredients
The Savoury Lamb Filling
- 2 lbs Ground Lamb (high quality, preferably 80/20 lean-to-fat ratio)
- 2 tablespoons Olive Oil
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (concentrated)
- 1/2 cup Guinness or Stout (adds depth and bitterness to the gravy)
- 1.5 cups Beef Stock (low sodium)
- 2 tablespoons Worcestershire Sauce (for umami)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 cup Frozen Peas (thawed)
The Creamy Potato Topping
- 2.5 lbs Russet or Yukon Gold Potatoes (peeled and quartered)
- 6 tablespoons Unsalted Butter (melted)
- 1/3 cup Heavy Cream (warm)
- 1 large Egg Yolk (helps the topping set and brown)
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Place the quartered potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While the potatoes cook, heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the ground lamb, breaking it up with a wooden spoon until browned and cooked through. Drain off all but 2 tablespoons of the fat.
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3
Add the diced onions and carrots to the lamb. Sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Deglaze the pan with the Guinness, scraping the bottom to release all the flavorful browned bits (fond). Let the liquid reduce by half.
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6
Pour in the beef stock, Worcestershire sauce, rosemary, and thyme. Bring to a gentle simmer and cook for 15 minutes until the sauce has thickened into a rich gravy. Stir in the peas at the very end.
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7
Preheat your oven to 400°F (200°C).
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8
Drain the cooked potatoes and return them to the pot. Mash thoroughly until no lumps remain. Stir in the melted butter, warm heavy cream, and egg yolk until the mixture is velvety and smooth.
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9
Taste both the lamb filling and the potatoes. Season both generously with salt and black pepper; the potatoes need more salt than you think!
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10
If your skillet isn't oven-safe, transfer the lamb mixture to a 9x13 inch baking dish. Spread the mashed potatoes evenly over the top using a spatula.
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11
Use the tines of a fork to create decorative ridges across the surface of the potatoes; these will become crispy and golden in the oven. Sprinkle the shredded cheddar over the top.
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12
Place the dish on a baking sheet (to catch any drips) and bake for 25-30 minutes until the gravy is bubbling up the sides and the potato peaks are deeply golden brown.
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13
Remove from the oven and let it rest for 10 minutes before serving. This allows the layers to set so you get a clean scoop.
💡 Chef's Tips
Always use lamb for a Shepherd's Pie; if you use beef, it is technically a 'Cottage Pie'. Don't skip the egg yolk in the potatoes—it provides a structural integrity that prevents the topping from sinking into the meat. For the ultimate crust, use a fork to create 'peaks and valleys' in the potato topping to increase the surface area for browning. If the sauce looks too thin before baking, simmer it for an extra 5 minutes; you want a thick gravy, not a soup. Feel free to swap the Guinness for extra beef stock if you prefer a milder, non-alcoholic version.
🍽️ Serving Suggestions
Serve with a side of buttered leeks or minted mushy peas for a truly British experience. A crisp, green garden salad with a sharp vinaigrette helps cut through the richness of the lamb. Pair with a pint of dry Irish stout or a robust Cabernet Sauvignon. Add a dollop of HP Sauce or English mustard on the side for an extra tangy kick.