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    Home » Dinner Recipes

    Traditional Shepherd's Pie

    BY: Ben Rayl PUBLISHED: 30 Oct, '12 UPDATED: 10 May, '21 6 Comments

    RecipePrintComments
    5 from 1 vote

    I know this is actually more of a cottage pie, and not a shepherd's pie, but I grew up knowing it as a shepherd's pie, so I am keeping the name here. This recipe is deceiving in that it has few ingredients, but they blend together so well and give so much flavor it tastes much more complex than it is.  Pair it with a nice glass of red wine, maybe a roaring fireplace and you’re good to go.

    This shepherd's pie recipe is hearty, delicious and easy to make.
    This shepherd's pie recipe is hearty, delicious and easy to make.

    Traditional Shepherd's Pie

    I know this is actually more of a cottage pie, and not a shepherd's pie, but I grew up knowing it as a shepherd's pie, so I am keeping the name here.   This recipe is deceiving in that it has few ingredients, but they blend together so well and give so much flavor it tastes much more complex than it is.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Lunch, Main Dish
    Cuisine: British Recipes
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6 Servings
    Calories: 650kcal
    Author: Ben Rayl

    Ingredients
     

    for the potatoes:

    • 2 pounds potatoes - peeled and quartered
    • 4 tablespoon butter
    • ¼ cup sour cream
    • ¼ cup cheddar cheese - shredded
    • salt and pepper - to taste

    for the filling:

    • 2 tablespoon olive oil
    • 1 large onion - chopped
    • 2 large carrots - peeled and chopped
    • 2 cloves garlic - minced
    • 1 pound ground beef
    • 1 pound ground lamb - any gamey meat will work
    • 2 tablespoon all-purpose flour
    • 1 cup tomatoes - canned, drained diced
    • 1 cup beef broth
    • 2 tablespoon tomato paste
    • 1 tablespoon rosemary - fresh, chopped
    • 1 tablespoon parsley - fresh, chopped
    • 1 cup frozen peas

    Instructions

    to make the potatoes:

    • In a large pot, bring the potatoes to boil in salted water, and boil until tender, about 20 minutes.
    • When the potatoes are tender, drain them and mash them together with the butter, sour cream, cheese, salt and pepper.

    while the potatoes are boiling you can:

    • Preheat the oven to 375 F (190 C)
    • Heat the oil in a large, heavy bottomed skillet over medium-high heat, add the onion and carrot, and cook until onion begins to soften, about 3 - 5 minutes, then add the garlic and cook for another minute or so.
    • Add the beef and the lamb, generously salt and pepper, and cook until browned - about 10 minutes.
    • Drain the fat from the pan, then sprinkle the flour over the meat and stir in the tomatoes, broth, tomato paste and herbs - simmer for about 5 - 10 minutes before adding the peas - then pour the mixture into a deep casserole dish.
    • Spread the mashed potatoes evenly over the meat with a spatula, making sure to create a tight seal around the edges, and bake in the oven until golden brown, about 35 - 40 minutes.

    Nutrition

    Calories: 650kcal | Carbohydrates: 36g | Protein: 32g | Fat: 42g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 362mg | Potassium: 1302mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4491IU | Vitamin C: 39mg | Calcium: 128mg | Iron: 5mg

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      Recipe Rating




    1. May

      May 11, 2014 at 7:23 pm

      I made this minus the peas (yuk) last night but topped it with tater tots and cheese yummo

      Reply
    2. Anonymous

      January 17, 2014 at 10:13 pm

      anyway it's made it's delicious

      Reply
    3. Anonymous

      December 10, 2013 at 11:54 pm

      This was good, but it added corn and more carrots!!!!!

      Reply
    4. Anonymous

      November 09, 2013 at 12:49 am

      haha....why the f not

      Reply
    5. Anonymous

      November 08, 2013 at 9:52 pm

      Never has Sour Cream or Cheese or even Garlic or Tomatoes been in this recipe. It was originally made from what was in the larder to feed the shepherd while he was in the fields.The real Shepherds Pie is nothing like this. As a British farmer/ shepherd we have always made it the traditional way which is .... 1 tbsp sunflower oil
      1 large onion, chopped
      2-3 medium carrots, chopped
      500g pack lamb mince
      large splash Worcestershire sauce
      500ml beef stock
      900g potatoes, cut into chunks
      85g butter
      3 tbsp milk

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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