Winter / No. 18 / Making a smooth mash
Lamb Shepherd's Pie
Ground lamb simmered with onions, carrots, peas, tomato paste and Worcestershire in a rich gravy, topped with buttery mashed potatoes and baked.
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Yield
- 6 servings
Photo: Shepherd's Pie (8227698373) by Sodanie Chea from Norwalk, Ca, United States, CC BY 2.0, via Wikimedia Commons. Cropped and resized.
Shepherd's pie is traditionally made with lamb (the same dish made with beef is usually called cottage pie). A savory filling of ground lamb, onions, carrots and peas is simmered in a thick, glossy gravy, spread in a baking dish, covered with mashed potatoes and baked until the peaks of the topping are crisp and golden.
It is ideal winter cooking: rich, satisfying, and easy to make ahead. Assemble it in the afternoon, refrigerate, and bake when you are ready. The ridges you draw across the mashed potatoes with a fork are not just decorative; they create more edges to brown.
Method
- 1
Put the potatoes in a large pot, cover with cold water by 1 inch and add the salt. Bring to a boil and simmer for 15 to 20 minutes, until a knife slides in easily. Drain, return to the pot and let steam dry over low heat for 1 minute.
- 2
Warm the milk and butter together until the butter melts. Mash the potatoes or pass them through a ricer, then stir in the warm milk mixture and the egg yolk. Season with salt and pepper.
- 3
Heat the oven to 400°F (200°C). In a large skillet, heat the oil over medium-high heat. Add the lamb and cook, breaking it up, for 8 to 10 minutes, until well browned. Spoon off all but 1 tablespoon of fat.
- 4
Add the onion and carrots and cook for 6 to 8 minutes, until softened. Add the garlic and tomato paste and stir for 2 minutes.
- 5
Sprinkle in the flour and stir for 1 minute, then add the stock, Worcestershire, rosemary and thyme. Simmer for 8 to 10 minutes, until thick and glossy. Stir in the peas and season to taste.
- 6
Spread the filling in a 9-by-13-inch or similar 3-quart baking dish. Spoon the mash over the top, spreading it to the edges to seal in the filling, and drag a fork across the surface to make ridges. Scatter over the cheddar, if using.
- 7
Set the dish on a baking sheet and bake for 25 to 30 minutes, until the filling bubbles at the edges and the top is golden. For extra color, broil for 2 minutes. Rest for 10 minutes before serving.
Cook's notes
- Ground beef makes it a cottage pie; the method is the same.
- A tablespoon of soy sauce or a little anchovy paste deepens the gravy if you do not have Worcestershire.
- To make ahead, cool the assembled pie, cover and refrigerate for up to 2 days. Add 15 minutes to the baking time.
Keeping
Leftovers keep for 4 days in the fridge. The baked pie freezes well for up to 3 months; reheat covered in a 350°F oven.
Cooking times and temperatures are guides; ovens, stoves and ingredients vary. This recipe is for home cooking and is not dietary or medical advice. Check labels for allergens.
