Shepherd’s pie is the ultimate comfort food, bringing together tender chunks of lamb, vibrant vegetables, and a rich, savory sauce topped with creamy, cheesy mashed potatoes. This hearty dish is a perfect one-pot meal that the whole family will love. The combination of fresh herbs, Worcestershire sauce, and a smooth potato topping creates an irresistibly delicious meal that’s both nourishing and satisfying.
Classic Shepherd’s Pie with a Cheesy Twist
This wholesome and delicious Chunky Shepherd’s Pie, is a dish that brings warmth and comfort to every bite!
Ingredients
For the Filling:
- 600g deboned and trimmed, lean lamb cutlets
- 3 tbsp oil
- 1 large onion finely chopped
- 2 tbsps fresh thyme
- 1 tbsp vegetables spice
- 3 tbsps Worcestershire sauce
- 2 tbsps finely chopped fresh rosemary
- 400g can tomatoes
- 2 cups beef stock
- 1 cup carrots chopped
- 1 cup frozen or fresh peas
- 1 cup frozen mixed vegetables
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbps flour
For the Potato Topping:
- 6-8 medium potatoes, peeled and chopped
- ½ teaspoon salt
- 1 tbsp butter
- 1 cup strong cheddar cheese shredded and divided
- ¼ cup milk
Instructions
Preheat the oven to 180°C (350°F).
Prepare the filling:
- In a heavy-based saucepan over medium heat, add oil, onion, thyme, and marjoram. Sauté for about 5 minutes until onions become translucent.
- Add lamb and Worcestershire sauce, braising for 5 to 10 minutes until the meat is browned on all sides
- Stir in tomatoes, rosemary, beef stock, vegetables, salt, and pepper. Mix well, breaking up the tomatoes with a spoon.
- Reduce heat to low-medium, cover, and simmer for 15 minutes.
- Lower the heat further, sprinkle flour over the mixture, and blend thoroughly. Cover and cook for about an hour, stirring frequently to prevent burning. Adjust seasoning to taste.
Prepare the potato topping:
- Place potatoes in a saucepan and cover with cold water.
- Bring to a boil over high heat, then reduce heat to low-medium and cover. Cook until potatoes are fork-tender.
- Drain the potatoes and mash with butter, salt, ½ cup of cheddar cheese, and milk until smooth.
Assemble and bake:
- Transfer the meat and vegetable mixture into a prepared oven dish.
- Spread the mashed potatoes evenly over the top, spoonful by spoonful.
- Sprinkle the remaining ½ cup of shredded cheese over the mashed potatoes.
- Bake uncovered for 15 minutes or until the cheese is melted and golden brown.
Serve:
- Let the shepherd’s pie sit for a few minutes before serving.
- Serve hot with a fresh salad on the side.
TIPS AND VARIATIONS:
- Make It Ahead: Assemble the pie a day in advance. Cover and refrigerate. When ready to serve, bake directly from the fridge, adding 10 minutes to the baking time.
- For Extra Flavour: Add a splash of red wine or balsamic vinegar to the filling during cooking for added depth.
- Vegetarian Option: Substitute the lamb with lentils or a plant-based meat alternative. Use vegetable stock instead of beef stock.
- Spice It Up: For a bit of heat, add a pinch of chili flakes or smoked paprika to the filling.