Comfort food doesn’t come much better than this! Shepherd’s Pie with Cheesy Mashed Potato is guaranteed to warm you up on a dreary September day.
This is my take on the classic British Shepherd’s Pie which should be made with lamb in my opinion…hence the ‘shepherd’ part! There are of course many variations of this classic dish to include Cottage Pie, which I always make with beef to distinguish between the two. The basic ingredients and method however are pretty much the same with additional extras always thrown in to suit individual taste, such as peas and other vegetables.
This Shepherd’s Pie recipe keeps the dish really simple but adds a cheesy topping to the creamy mashed potato which gives it that little something extra to make every bite more luxurious and extremely satisfying.
This recipe serves two people with a hearty portion and takes roughly 35 minutes – approx. 15 minutes preparation and 20 minutes cooking.
Shepherd’s Pie with Cheesy Mashed Potato – what you need:
1lb or approx. 500g lamb mince/ground lamb.
1x medium onion – diced.
1x large carrot – diced.
2x medium sized mushrooms – finely chopped.
1/2 carton or approx. 250g/8.5 fl oz passata (tomato sauce).
1x tablespoon tomato puree/paste.
1x beef stock cube/pot – no need to add water.
Sea salt and black pepper.
4x medium sized or 2x large white potatoes – peeled and cut into small chunks (to boil quicker).
Grated cheddar cheese – a generous handful.
Salted butter – a generous knob or approx. 2x tablespoons.
Large non-stick frying pan.
Baking dish or pie dish.
Shepherd’s Pie with Cheesy Mashed Potato – what you need to do:
1. Firstly add the peeled and chopped potatoes to a saucepan of salted, boiling water and boil for approx. 10-15 minutes until very soft and nearly falling apart. This will ensure they are easy to mash and will produce a silky, smooth texture.
2. Add a generous drizzle of olive oil to a large non-stick frying pan over medium heat then add the diced onions and carrots and stir. Once they have started to soften after about 5 minutes add the lamb mince and stir until all the meat is broken down and starts to brown. Then add the chopped mushrooms, followed by the beef stock cube/pot (crumble if using a cube) and tomato puree/paste. Season with a pinch of sea salt and black pepper. Stir thoroughly and cook for a further 10-15 minutes until the ingredients are soft and the meat is tender.
Note: the meat filling should be soft and juicy but not sloppy or dry. If it’s too runny, cook further until liquid is reduced or remove any excess fat with a spoon. If it’s too dry, add a little water and stir.
3. Once the potatoes are cooked, drain thoroughly then add the butter and a generous drizzle of olive oil. Mash vigorously until smooth and then use a spatular to whip up and smooth out any additional lumps to create a silky, creamy texture.
4. Once the filling is cooked, transfer to the baking/pie dish with a slotted spoon (to reduce the fat content) and spoon the mashed potato on top leaving the surface uneven and slightly bobbled. Sprinkle the grated cheese over the top of the mashed potato and place under a hot grill for 5-10 minutes until golden brown all over.
Simply serve a big heap of Shepherd’s Pie onto your plate, dig in and feel it warm your soul!
I hope you like this Shepherd’s Pie with Cheesy Mashed Potato recipe. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.