Saucepan@saucepan · Shared this recipeFollowBritish · dinnerTraditional Shepherd's PieA classic British shepherd's pie with a rich lamb and red wine gravy, topped with creamy mashed potatoes and baked until golden.total1 hr 50 minprep25 mincook1 hr 25 minservings6Original recipe on dontgobaconmyheart.co.ukKeep this recipeAdd a copy of Traditional Shepherd's Pie to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1 kg / 2.2lb Minced/Ground Lamb625 ml / 2 1/2 cups Beef Stock120 ml / 1/2 cup Dry Red Wine ), (see notes2 medium Carrots, finely diced2 ribs of Celery, finely diced1 medium White Onion, finely diced2 clove Garlic, finely diced2 tbsp Worcestershire Sauce2 heaped tbsp Gravy Granules ), (see notes2 tbsp Tomato Puree ), (Tomato Paste in US2 Bay Leaves1 tsp Dried Rosemary0.5 tsp Dried ThymeOlive Oil, as neededSalt & Black Pepper, to taste4.4 lb / 2kg White Potatoes, peeled & diced into 1" chunks0.5 cup / 125ml Cream ), (can sub milk3 heaped tbsp Butter0.25 /2 tsp Ground Nutmeg0.5 cup / 40g freshly grated ParmesanSalt & Black Pepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Add a drizzle of olive oil to a large skillet or pot over medium heat and add the lamb. Break up with a wooden spoon until it begins to brown, then season with salt and pepper. Continue to fry until completely browned and the liquid (if any) has disappeared. Pour into your baking dish and set aside.2Step 2: Add more oil as needed to the skillet or pot, then add the onion, celery, and carrot. Fry until they begin to soften and brown, then add the garlic. Fry for a minute longer, then stir in 2 tbsp tomato puree. Deglaze with 1/2 cup (120ml) wine and allow to reduce for a couple of minutes. Add back the lamb and stir to combine.3Step 3: Pour in 2.5 cups (625ml) beef stock, then add 2 tbsp Worcestershire sauce, 2 heaped tbsp gravy granules, 2 bay leaves, 1 tsp rosemary, 1/2 tsp thyme, and salt and pepper to taste. Allow to gently simmer for 40-45 minutes or until the liquid reduces and thickens. Check for seasoning, then pour into a large baking dish. Leave to cool for at least 15 minutes, preferably until it forms a thin skin over the top (prevents mash sinking in).4Step 4: Meanwhile, add the potatoes to a large pot of heavily salted cold water. Bring to a boil and cook until the potatoes are knife tender (10-15 minutes). Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy pie). Mash in the pot with butter, cream, nutmeg, and generous helpings of salt and pepper (consider 1 tsp salt and 1/2 tsp pepper). Preheat the oven to 200C/390F.5Step 5: Gently top the lamb with the mash. I recommend doing this in large spoonfuls dollop by dollop, working from the outside in. This is just so the lamb stays in an even layer and doesn't clump to one end. Top with parmesan, pop the baking dish on a tray, and place in the oven at 390F/200C for 20-25 minutes, or until golden on top and bubbling round the edges.6Step 6: Let it sit for 5-10 minutes (just to retain shape) then serve up!getsaucepan.com/r/d2914bd1-09b6-438a-b6ee-005fbe13a646 · Original: https://www.dontgobaconmyheart.co.uk/shepherds-pie/
