Shepherds Pie Recipe

A Shepherds Pie recipe is traditionally made with ground lamb. You may use leftover lamb from a roast or freshly ground lamb. The same dish, made with ground beef, is referred to as a Cottage Pie. However, these days, it seems as if the terms are interchangeable.

The recipe below is a traditional Shepherd's Pie recipe, made with ground lamb. Unlike similar recipes, this one requires that you to bake the ground lamb after it has been browned. This produces a meltingly rich result and is well worth the effort. The preparation of this dish is quick, so don't be put off by the cooking time.

You can substitute ground beef in this Shepherds Pie recipe.

Ingredients:

You will need a casserole dish for baking the lamb. Ideally, use one that is suitable on top of the hob as well, to save your using 2 pans. Alternatively, you can use a frying pan for browning the meat and then bake the meat in the casserole dish that you intend to serve from.

Method:

1. Heat the oven to 350° F / 180° C.
2. Brown the ground lamb in the oil, in a couple of batches. (If you put it all into the oil at one time it will just become a gray mass). Keep the meat on one side.
3. Fry the onions until they take on a deep caramelized color. This gives flavor to the dish.
4. Add the carrots and fry for a minute.
5. Add the lamb back to the pan. Add the tomato paste, rosemary, parsley, Worcestershire sauce and the stock. Place the casserole dish in the oven and bake for 1 - 1½ hours.
6. Meanwhile, boil the potatoes until they are soft. Mash them until they are smooth. Add the butter. You may like to add a little milk if your potatoes are very stiff, but I tend to avoid doing this as the potato needs to be firm, but light. You don't want sloppy mashed potato for this dish.
7. When the lamb has cooked, transfer it to an ovenproof dish. Top with the mashed potato. Place under the grill for about 5 minutes to allow the top to brown and become slightly crispy. Simply delicious!