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    Shepherd's Pie

    • Recipes
    • 08 Mar, 2023

    One of the most delicious weeks of the year - British Pie Week - falls in the first week of March. Pies have been in existence since about 2000 B.C. and have been loved by the British since the 12th century. It's the perfect opportunity to indulge in your favourite pie without worrying about the cost or the calories. Pick up your fork and dig in.

    A British classic, our best shepherd's pie recipe has a rich lamb or beef filling and fluffy potato topping that the whole family will love.


    Ingredients :

    Mashed Potato Topping:

    • 680g russet potatoes

    • 3 tbsp unsalted butter

    • 25g freshly grated Parmesan cheese

    • ½ tsp kosher salt

    • ¼ tsp ground black pepper

    • 60ml milk

    • 1 large egg yolk

    Meat Filling:

    • 1 tbsp extra-virgin olive oil

    • 1 yellow onion chopped

    • 2 garlic cloves minced

    • 1 tbsp tomato paste

    • 450g lean ground beef or ground lamb

    • ½ tsp kosher salt

    • ¼ tsp ground black pepper

    • 2 tbsp all-purpose flour

    • 240g beef broth or chicken broth

    • 1 tbsp Worcestershire sauce

    • 2 sprigs of fresh thyme

    • 1 dried bay leaf

    • 1 (280g) bag of frozen peas and carrots


    Serves : 6

    Cooks In : 1 hour and 15 min

    Difficulty : Easy

    Preparation Method :

    Mashed Potato Topping:
    1. Peel the potatoes and cut them into 1-inch chunks.
    2. Place in a medium saucepan and add enough cool water to cover the potatoes by 1 inch. Cover the pot and bring it to a boil over high heat.
    3. As soon as the water is boiling, uncover, then reduce the heat to a simmer. Cook, adjusting the heat as needed to maintain a gentle, steady simmer until potatoes are fork tender, about 12 to 16 minutes.
    4. Drain the potatoes and return them to the saucepan. If the potatoes are very moist, heat the saucepan over low, shaking it occasionally, until any liquid on the surface of the potatoes has cooked off, about 1 minute, then remove from the heat.
    5. With a potato masher or wooden spoon, mash the potatoes well.
    6. Scatter the butter pieces over the top. Add the Parmesan, salt and pepper.
    7. With a wooden spoon or rubber spatula, stir a few times until the butter is mostly melted.
    8. In a small bowl or liquid measuring cup with a spout, whisk together the milk and egg yolk.
    9. Add to the potatoes. Stir to combine. The potatoes should be rich and fluffy.

    Meat Filling:
    1. Coat a casserole dish with oil or butter.
    2. Place the rack in the centre of your oven and preheat to 400 degrees F.
    3. In a large skillet, heat the oil over medium-high heat. Once it is hot and shimmering, add the onion and cook until it is beginning to brown, about 3 minutes.
    4. Add the garlic and tomato paste. Stirring continuously, cook for 30 seconds.
    5. Add the beef (or lamb), salt and pepper. Cook, breaking apart the meat until it is browned and cooked through about 4 minutes. If there is excess grease in the pan, carefully drain it off (this should not be a problem if your beef is around 93% lean).
    6. Sprinkle the flour over the top and cook, stirring continuously, for 1 minute.
    7. Stir in the broth, Worcestershire, thyme and bay leaf. With a rubber spatula or wooden spoon, scrape the bottom of the pan to remove any stuck-on browned bits. Bring the liquid to a boil, reduce the heat to low, then cover the pan and let simmer gently until the sauce thickens slightly about 10 minutes.
    8. Remove the thyme and bay leaf. Taste and adjust the seasoning as desired.
    9. Stir in the peas and carrots.
    10. Transfer the meat mixture to the prepared dish, spreading it into an even layer.
    11. Add the mashed potatoes by spoonfuls over the top, starting around the edges to create a "seal" (this will prevent the filling from bubbling up). With a spatula, gently spread the potatoes into an even layer.
    12. Line a rimmed baking sheet with a piece of parchment paper, then place the dish on top (this will catch any parts of the filling that bubble over).
    13. Bake the shepherd's pie uncovered on the centre rack for 25 minutes or until the potatoes begin to brown.
    14. Let cool for at least 10 minutes before serving.


    Tips :

    Refrigerate leftovers in an airtight storage container for up to 4 days. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


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