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Shephard's Pie

Shephard's Pie


For the Filling:

• I tablespoon olive oil

•1 onion, finely chopped

2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

•1 pound ground lamb or beef

For the Mashed Potato Topping:

• 2 pounds potatoes, peeled and cut

• 4 tablespoons butter

1/4 cup milk or cream

• Salt and black pepper to taste

• 1/4 cup grated cheddar cheese (optional)

• 1 tablespoon tomato powder (or paste)

• 1 tablespoon all-purpose flour

• 1 cup broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon pickling spice

• Salt and black pepper to taste

• I cup frozen peas

• 2 tablespoons chopped fresh parsley

Shepherds Pie Instructions:

1. Preheat your oven to 3750F (1900C).
Boil the potatoes until tender, then mash them with butter, milk, salt, and pepper Setaside.

2. In a skillet, sauté the onion, carrots, celery, and garlic until softened. Add the ground meat and cook until browned.

3. Stir in the tomato powder, flour, broth, Worcestershire sauce, pickling spice, salt, and pepper. Simmer until the mixture thickens slightly.

4. Add the peas and chopped parsley to the skillet, cooking for an additional 2-3 minutes until heated through.

5. Transfer the meat mixture to a baking dish and spread it evenly.

6. Top the meat mixture with the mashed potatoes, spreading them out to cover the filling completely.

7. Optionally, sprinkle grated cheese over the mashed potatoes for an extra layer of flavor.

8. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly and the mashed potatoes are golden brown on top.

9. Remove from the oven and let the Shepherd's Pie cool for a few minutes before serving.

10.Garnish with additional chopped parsley if desired. Enjoy your hearty meal!

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