classic shepherd's pie

Classic shepherd’s pie: An iconic family meal with buttery potatoes. Photo by Carla Zinkfontein

Classic shepherd’s pie: An iconic family meal with buttery potatoes

Celebrate family with the ultimate family meal. Our classic shepherd’s pie recipe combines tasty lamb and golden buttery mashed potatoes.

classic shepherd's pie

Classic shepherd’s pie: An iconic family meal with buttery potatoes. Photo by Carla Zinkfontein

Sometimes a dish comes along that hits all the right spots of your hunger craving. Some beautifully tender meat with buttery mashed potatoes. When you combine these two in the oven, you get either a cottage or shepherd’s pie. Well, our classic shepherd’s pie is a combination of lamb and potatoes that can feed your whole family in the tastiest way possible and it doesn’t even take that long to cook. The difference between cottage pie and shepherd’s pie is the filling as the one has beef and the other contains lamb or mutton, respectively.

Classic shepherd’s pie tips

If you’re using lamb, you’ll have those classic rich flavours which pair perfectly with buttery mashed potatoes. For the fluffiest mashed potatoes, use a potato ricer instead of a masher. Scrape the top of the mashed potatoes with a fork to create ridges before popping it into the oven so that they get crisped to golden perfection. Serve your shepherd’s pie with a bright and fresh green salad.

ALSO READ: Chicken and mushroom pot pies recipe

Celebrate family with the ultimate family meal. Our classic shepherd’s pie recipe combines tasty lamb and golden buttery mashed potatoes.

Classic shepherd’s pie recipe

0 from 0 votes
Recipe by Carla Zinkfontein Course: MainCuisine: BritishDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

30

minutes
Resting Time

15

minutes
Baking Time

25

minutes
Total time

1

hour 

15

minutes

Ingredients

  • For the potatoes:
  • 11 g 112 pounds russet potatoes

  • 1⁄4 cup half-and-half

  • 60 g unsalted butter

  • 1 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 egg yolk

  • For the meat filling:
  • 2 tbsp olive oil

  • 1 cup chopped onion

  • 2 carrots, peeled and diced small

  • 2 cloves garlic, minced

  • 700 g ground lamb

  • 1 tsp kosher salt

  • 1⁄2 tsp freshly ground black pepper

  • 2 tbsp all-purpose flour

  • 2 tsp tomato paste

  • 1 cup chicken broth

  • 1 tsp Worcestershire sauce

  • 2 tsp freshly chopped rosemary

  • 1 tsp freshly chopped thyme

  • 1⁄2 cup fresh or frozen corn kernels

  • 1⁄2 cup fresh or frozen peas

Method

  • Peel the potatoes and cut into 1cm dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed. (approximately 10 to 15 minutes)
  • Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
  • Drain the potatoes in a colander and then return to the saucepan.
  • Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until well combined.
  • Preheat the oven to 200°C.
  • In a saucepan, add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Set aside.
  • In the same saucepan, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
  • Sprinkle the meat and add it back to the pan with the flour and mix to coat, continuing to cook for another minute.
  • Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish.
  • Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Scrape the top of the potatoes with a fork to create edges of potatoes that will crisp-up.
  • Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
  • Remove to a cooling rack for at least 15 minutes before serving.

Notes

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.