Classic Shepherd’s Pie with rich lamb filling, vegetables, savory gravy and creamy mashed potato topping.
1.5 tbsp olive oil 2 garlic cloves minced 1 onion finely chopped 1 carrot finely chopped 1 celery rib finely chopped 3/4 tsp thyme 3/4 tsp rosemary 750g ground lamb or beef 1/4 cup flour 1/4 cup tomato paste 2 cups beef stock 1/2 cup red wine 1 beef bouillon cube 1 tbsp Worcestershire sauce 2 bay leaves 1 cup frozen peas 1.2kg potatoes 2/3 cup milk 2 tbsp butter 3 tbsp parmesan cheese
1. Heat oil and cook onion garlic carrot celery and herbs Add lamb and brown thoroughly Stir in flour and tomato paste Add stock wine bouillon Worcestershire and bay leaves Simmer for 30 minutes until thick Season and stir in peas Transfer filling to baking dish Boil potatoes until tender Drain and steam dry potatoes Mash with butter and milk Spread mashed potatoes over filling Top with parmesan and melted butter Bake at 350°F for 30 to 40 minutes Rest for 5 minutes before serving
Traditional Shepherd’s Pie uses lamb while beef creates Cottage Pie Cool filling before topping with potatoes Freeze assembled pie for up to 3 months