Traditional Shepherd's Pie - CD Recipes -
Cooking District Recipes

Traditional Shepherd's Pie

Traditionally, lamb is used in Shepherd's Pie. This recipe is made with beef and lamb. If you prefer, this recipe can be made with all beef.
Categories: Beef, Irish, Lamb
Primary Method: Baked
8 serving
Prep Time:
90 minutes
Step 1
4 lb • Yukon gold potatoes • peeled & quartered
4 tbsp • Butter
1/4 cup • Heavy cream
1 cup • White cheddar cheese
Salt and pepper to taste
Prepare this mashed potato recipe first and keep warm.

Fill a large pot with cold water and 1 tablespoon of salt. Place potatoes in the water and bring to a boil. Cook until soft, about 20 minutes. Drain potatoes and add back to the same pot to be mashed. Add butter and cream. Mash to a semi smooth consistency. When texture is reached, add cheese and mix well. Season with salt and pepper.
Step 2
1 tbsp • Butter
1 tbsp • Olive oil
1 each • Onion • diced
2 each • Carrots • diced
2 stalk • Celery • diced
2 clove • Garlic • minced
1 tsp • Fresh thyme leaves
Salt and pepper to taste
1 tbsp • Tomato paste
Preheat oven to 400F.

Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 8-10 minutes. Season with salt and pepper. Add thyme.

When the vegetables have softened and are browned a little, add the tomato paste and mix all together.
Step 3
1 lb • Ground beef
1 lb • Ground lamb
2 tbsp • Worcestershire
1/2 cup • Beef Stock
1 1/2 cup • Peas (can be frozen)
Add the ground beef and lamb and cook until meat is no longer pink for about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper. Cook and simmer for 10 minute. Mix in peas.

Transfer and spread mixture evenly into an oven-proof baking dish. Cover ground meat mixture with cheese mashed potatoes and spread evenly. Rake with a fork to form peaks that will brown.

Bake until browned, about 20 minutes.


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