Super Tasty Shepherd's Pie

Preparation: ~20min | Cooking: 2-3 hours +++ | Serves: 4-6 adults

Lamb is used for shepherd's pie, if you use beef, and you can, technically it becomes cottage pie, tastes a little different of course but still super tasty.

Tip: Read the following recipe 3 times before you start!

Ingredients - Meat Filling

• 750g lamb mince
• 1 white onion medium, finely chopped
• 2-3 tsp chopped fresh parsley
• 2-3 tsp chopped fresh rosemary
• 1 tsp thyme (dried or fresh)
• 1 cup of chopped Shiitake mushrooms (or any mushroom)
• 2 bay leaves
• 2 garlic cloves, minced
• 2 tbsp plain flour
• 2 tbsp tomato paste
• 1 tbsp butter unsalted
• 2 tbsp Worcestershire sauce
• 250ml beef stock
• 250ml white wine
• ½ cup of peas - frozen is ok
• ½ cup of carrot diced - frozen is ok
• ½ cup of corn kernels - frozen is ok
• salt & pepper to taste

Ingredients - Mash potato

• 1 kg of potato (russett work well)
• 4 tbsp unsalted butter
• 150ml of milk
• ½ tsp garlic powder
• grated parmesan cheese
• salt & pepper

Method 

• In a large deep pan, heat a little oil and add the onions, cook while stirring until they start to become translucent, ~5 mins.
• Add lamb and stir to break up, cook until lamb has browned, add a little salt and pepper to season.
• Add mushrooms, stir in and cook for another 3 mins.
• Add parsley, rosemary, thyme and bay leaves.
• Add half the wine and stir to combine, allowing wine to reduce a little, about 4-5 mins.
• Add Worcestershire sauce and garlic and combine.
• Add flour and tomato paste and combine.
• Add remaining wine and beef stock, stir and bring back to simmer.
• Add veggies and butter.  Stir to combine and let simmer, stirring occasionally, for 1½ hours.
• Don't forget to taste occasionally adding salt & pepper to taste.
• When the meat mix is ready remove from heat and let stand for 15-20 mins.

In the meantime,  while meat is simmering, you can make your mash:

• Peel and roughly chop your potatoes and place in a pot of cold water. Add a little salt.
• Bring water to a boil then reduce to heat to medium, cook potatoes for about 15 mins until you can easily pierce with a fork.
• Drain potatoes and return to the pot allowing to rest for about 5 mins.
• If you have a ricer, use it to rice the potatoes, otherwise grab the trusty masher and go for it.
• Add the butter and half the milk and continue to mash.
• Add the garlic powder, about ½ a tsp of salt and a little pepper.
• Keep mashing until your arm hurts.
• Add remaining milk and mash until smooth and creamy.

Building & baking time ..

• Pre-heat your oven to 180℃ (~360℉)
• In an appropriate oven proof dish spoon in enough meat mix to fill ½ to ⅔ of the dish.
• Gently spoon over the potato mash to fill the dish.
• Using a fork, gently line the top of the mash to create slight depressions/valleys - use your creative side here, feel free to make whatever patterns that make you happy. The idea is to add some texture which will allow the potato to crisp and colour in a pleasing way.
• Sprinkle the mash with grated parmesan cheese, salt and pepper to taste.
• Bake your pie for approximately 30 mins or until the mash develops a nice brown colour and is crispy. You can always give it a help near the end, with a blast of the grill function.
• Once done, remove from the oven and let rest for 5-20 mins
• Serve and keep you hands away from dish as the family digs in to enjoy

Tips and Alternatives

• The recipe works with any minced meat (or veg). Beef, pork, chicken, venison and rabbit are all common options.
• Cook the meat filling as long as you like, simply add a little stock or wine to keep it moist.
• Add a little chilli to spice it up.
• For a little difference, coarsely crush 2-3 tbsp of black peppercorns and add at the same time as you add the lamb when making the meat filling, this will give the pie an extra earthy flavour.