Classic Shepherd's Pie

By Sprig Originals ✓ · with credit

Adapted from recipetineats.com

Slow-simmered minced lamb in a rich, herby gravy with peas, hidden under a cloud of buttery mashed potato baked until the peaks turn golden. Comfort food that disappears fast at the table, and it reheats beautifully.

Ingredients

• 1 1/2 tbsp olive oil
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 3/4 tsp dried thyme
• 3/4 tsp dried rosemary
• 750 g ground lamb (or ground beef)
• 1/4 cup plain flour
• 1/4 cup tomato paste
• 2 cups beef stock
• 1/2 cup red wine (or water)
• 1 cube beef bouillon, crumbled
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas

• 1.2 kg potatoes, peeled and cut into 2.5cm cubes
• 2/3 cup milk
• 2 tbsp unsalted butter
• 2 tbsp grated parmesan (optional)
• 2 tbsp unsalted butter, melted, for brushing
• fresh thyme leaves, to garnish (optional)

Instructions

1. Warm the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 1 minute, then stir in the carrot, celery, dried thyme and rosemary. Cook for another 3 minutes, until the vegetables soften and smell sweet.
2. Turn the heat to high and add the lamb. Break it up with your spoon as it cooks, about 5 minutes, until there's no pink left and the meat has browned.
3. Sprinkle over the flour and stir it through the meat. Add the tomato paste, beef stock, red wine, crumbled bouillon cube, Worcestershire sauce and bay leaves, and stir until everything is smooth and combined.
4. Bring to a simmer, then lower the heat to medium so it bubbles steadily. Cook for 30 minutes, stirring now and then, until reduced to a thick gravy that just coats the meat. Season with the salt and pepper, taste and adjust, then fish out the bay leaves. Stir through the frozen peas and spread the filling into a 1.5 litre baking dish.
5. Meanwhile, put the potatoes in a large pot, cover with cold salted water and bring to a boil. Simmer for 15 minutes, until a knife slides straight through. Drain well, return to the hot pot for a minute to dry out, then mash with the milk, 2 tbsp butter and the parmesan until smooth. Season to taste.
6. Heat the oven to 200°C/400°F. Spoon the mash over the filling and spread to the edges, then rough up the surface with a fork so it catches colour. Brush with the melted butter and bake for 25 to 30 minutes, until golden and bubbling at the edges. Rest 5 minutes, scatter with thyme and serve.

Chef's tips

Nutrition (per serving, estimated)

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