Shepherd's Pie

  • Difficulty: Medium
  • one hour and 20 minutes
  • 4 servings

This delicious Shepherd’s Pie will turn out juicy and have an amazing crunchy crust if you follow our instructions to the letter. First cook it on the stove, then bake it in the oven. Don’t forget to add the soft mashed potato layer on top! The resulting crust is divine!

Ingredients Needed for Shepherd's Pie

For the mashed potatoes:

5 medium-sized potatoes, cubed
2 tablespoons of butter
¼ cup milk

For the filling:

¼ cup vegetable oil
2 carrots, sliced
2 red onions, sliced
2 pounds of lamb mince
1 cup beef stock
1 cup tomato sauce
2 tablespoons of worcestershire sauce

How to Cook Shepherd's Pie

  1. First, make the mashed potatoes. Fill a cooking pot halfway with water and heat it over low-medium heat. Add the potatoes and the salt. Boil them for 15-20 minutes until fork tender, maybe just a little more to have them extra-tender. Put them into a bowl, add the butter, salt, and the milk and mash them together using a masher until creamy. Set them aside.
  2. Heat the vegetable oil in a cast-iron skillet. Add the carrots and onion. Cook until the vegetables start to soften.
  3. Add the lamb mince and cook it until it turns brown. Add the beef stock and let it simmer for 30 minutes on low heat.
  4. Add the tomato sauce, Worcestershire sauce, cook for a few more minutes, then remove from the heat.
  5. Top the lamb stew with mashed potatoes, then move to the oven. Bake for 25 minutes at 350˚F/175˚C.

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