SHEPHERD'S PIE
A Shepherd’s Pie is essentially a hearty meat pie topped with creamy mashed potatoes instead of pastry. What makes it a Shepherd’s Pie specifically is the use of lamb or mutton as the main meat ingredient, hence the name, nodding to the shepherds who tended flocks of sheep. When beef is used instead, it’s typically called Cottage Pie.
The origins of Shepherd's Pie trace back to the UK, particularly Ireland and Scotland, during the late 18th and early 19th centuries. It came about as a clever way for farmers and rural folk to make a filling, nutritious meal using leftovers. Lamb or mutton stews were cooked, then layered with mashed potatoes to not only stretch scarce meat but also to create a warming, economical dish that used up every bit of food. It was especially handy in cooler climates where meat was precious and waste was not an option.
The dish gained popularity because it was easy to adapt with whatever root veggies or herbs were on hand, making it a beloved comfort food across the British Isles and eventually the world. Today, Shepherd’s Pie is a crowd pleaser famed for its rustic charm and belly warming goodness, staying true to its humble, shepherd inspired roots.
SHEPHERD'S PIE
〰️
SHEPHERD'S PIE 〰️
Time: 1 hour 40 minutes
Serves: 6 people
1kg lamb mince
1 brown onion, skin removed
2 carrots, washed
2 celery stalks, washed
4 garlic cloves
70gm tomato paste
1 cinnamon stick
1/2 cup red wine
500ml beef stock
1 table spoon corn flour
10 thyme sprigs
3 rosemary sprigs
3 bay leaves, fresh
1kg desiree potatoes
200ml milk
100gm butter, cubed & room temperature
500gm frozen peas
Olive oil
Salt
Cracked black pepper
Preheat oven to 200 degrees celcius, fan forced.
Place large heavy pot on high heat with 1 table spoon of olive oil. Once hot add in half the lamb mince and press down and allow to deeply caramelise, should take abut 5 minutes. Carefully removed once one side is caramelised and then repeat this process with the next half of lamb mince. Whilst the lamb cooks, grate the onion, carrot and celery.
Once all lamb is remove, reduce temperature to medium and add in the grated onion, carrot and celery with a big pinch of salt and sauté down for 5 minutes. Microplane the garlic in (so it’s minced) along with the tomato paste, cinnamon stick and a few cracks of black pepper. Mix through and cook for 1 minute, before adding back in the browned lamb mince. Using a spatula, cut down into the mince and mix through so the mince is small pieces and incorporated into the mix.
Turn temperature to high and then add in the red wine to deglaze, scraping the bottom with a wooden spoon to get everything off. Cook out the red wine until almost gone and then add in beef stock, the corn flour in a slurry (mix corn flour with a little bit of water so that it’s smooth, and add in, this will help thicken) and the thyme, rosemary and bay leaves tied in kitchen string in a bundle, and snuggle it into the ragu. Bring to simmer, and simmer for 45 minutes or until almost all the liquid has gone.
For the mash potato, peel the desiree potatoes, cut into quarters and add to a pot of salted cold water. Bring pot to high boil, and boil potatoes for 10 minutes, or until a fork can easily skewer into the potato flesh. Strain water out and then place potatoes in big bowl. Mash the potato using a potato masher and then add half the butter and milk and mix together using a rubber spatula until smooth, and then add the other half of the butter and milk and mix together again. Season with salt to taste.
Take lamb ragu off heat and add in the frozen peas and mix through, before seasoning with salt to taste (be careful as beef stock is salty, so won’t need much). Grab a medium deep baking tray and add in the lamb ragu three quarters up in the tray. Then dollop the potato mash all over before smoothing it over and levelling it to the top of the baking tray. Using the back of a fork, draw lines down the mash long ways and then drizzle all over with olive oil. Place pie into the oven for 20 minutes, before switching onto the grill function and grilling until the mash is golden and charred (5-7 minutes, keep an eye on it so it doesn’t burn).