Shepherds Pie
Make the ultimate comfort food with this Shepherds Pie Recipe. My recipe has a secret ingredient to make it extra yummy and a hit for the kids and the adults in your family.
Ingredients you will need
Substitutes | Alternatives | Modifications
- Olive oil: I use olive oil in most of my cooking, but please feel free to use the oil that you prefer.
- Minced lamb: Lamb is the traditional meat used in a Shepherds Pie but you could absolutely use minced beef if you prefer and make a cottage pie.
- Beef stock: If you do not have beef stock, chicken or bone broth will also be fine.
- Tomato relish: Use your favourite homemade or store-bought relish. The tomato relish is my secret ingredients, it makes the filling sweet, rich, flavourful and glossy. Tomato relish may be known as tomato chutney in some parts of the world.
- Potatoes: The potatoes are to created the mashed potato topping, the best potatoes for baked mashed potatoes are floury potatoes such as Agria or Russet. Cauliflower mash, mashed sweet potato or cauliflower potato mash also makes a great topping to a Shepherds Pie.
- Butter/Milk: If you meed this recipe to be dairy-free please feel free to use your preferred non-dairy milk and butter alternative.
- Cheese: The cheese is sprinkled on the top of the pie for colour and extra flavor. It is not essential so can be left out. Use your favourite grated cheese I tend to use a tasty cheddar cheese.
Shepherds Pie Step-By-Step
Below are illustrated step-by-step instructions to make my Shepherds Pie Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
PREP
- Dice the onion, celery and carrot so they are all the same size.Finely slice the garlic. Peel and roughly chop the potatoes
Shepherds Pie Filling
Step one: Heat the oil in a large skillet or fry pan to a medium heat. Add the diced onion, carrot, celery and herbs. Sautée until soft, sweet and fragrant.
Step two: Add the garlic and cook for another minute.
Step three: Increase the heat of your pan to high. Add the minced lamb. Use a wooden spoon to break up the lamb, and cook until browned.
Step four: Add the stock and tomato relish to the pan. Reduce the heat and simmer the pie filling for 15-20 minutes until the sauce has thickened and is glossy.
Step five: Transfer your pie filling to a pie or casserole dish.
Preheat your oven to 180 degrees Celsius (360 F).
SHEPHERDS PIE TOPPING
Step One: Cook the potatoes in a large pot of boiling salted water until soft and mashable.
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Step Two: Drain the potatoes in a colander, then leave them to rest in the colander so that they steam and dry out.
Step Three:
- Return the potatoes to the cooking pot, add the first measure of butter and mash, adding milk as needed. You want a thick smooth mash that you can scoop and spread.
Step Four: Top the pie filling with mashed potatoes.
Step Five: Sprinkle the top of the pie with the grated cheese and drizzle on the second measure of butter.
Step Six: Bake for 30 -40 minutes until the pie is piping hot and the cheese is melted and golden. remove the pie from the oven and leave to rest for 5-10 minutes before serving.
Enjoy!
Tips & FAQs
Here is how you can make this Shepherds Pie perfectly every time!
- This pie can be prepped and assembled, (filling plus topping) ready to throw in the oven on busy week nights, just be sure to reheat the pie until it is pipping hot.
- Don't forget the drizzle of melted butter on the top of the mashed potato, this is what turns it into a crunchy crust rather than just mashed potato.
- My coeliac son loves leftovers of this meal in a thermos for his school lunch.
- Serve your pie with Garlic Green Beans, Peas or Steamed Broccoli.
Shepherds Pie was traditionally made with minced lamb, while cottage pie was made with minced beef.
How To Make This Recipe Suitable For Baby-Led-Weaning
- If you are making this recipe for a baby, toddler or young child do not season with additional salt.
- Be sure to cook the vegetables carrots, onions and celery until very soft before adding the rest of the ingredients.
- The shepherds pie can be served on a flat baby safe plate, it may get messy but it will be a great experiential meal for a little one.
- You can also preload baby spoons with the pie for your baby to self feed.
Shepherds Pie
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Ingredients
Shepherds Pie Filling
- 2 Tablespoons olive oil
- 1 medium onion diced
- 2 medium carrots diced
- 1 stalk celery diced
- 1 teaspoon rosemary (dried)
- 1 teaspoon thyme (dried)
- 2 cloves garlic finely sliced
- 750 grams minced lamb
- 1 cup beef stock
- 1 cup tomato relish
Shepherds Pie Topping
- 1 kilogram potatoes
- 2 Tablespoons butter
- ½ cup grated cheese
- 2 Tablespoons butter
Instructions
Prep
- Dice the onion, celery and carrot so they are all the same size.Finely slice the garlic. Peel and roughly chop the potatoes
Shepherds Pie Filling
- Heat the oil in a large skillet or fry pan to a medium heat. Add the diced onion, carrot, celery and herbs. Sautée until soft, sweet and fragrant.
- Add the garlic and cook for another minute.
- Increase the heat of your pan to high. Add the minced lamb. Use a wooden spoon to break up the lamb, and cook until browned.
- Add the stock and tomato relish to the pan. Reduce the heat and simmer the pie filling for 15-20 minutes until the sauce has thickened and is glossy.
- Transfer your pie filling to a pie or casserole dish. Preheat your oven to 180 degrees Celsius (360 F).
Shepherds Pie Topping
- Cook the potatoes in a large pot of boiling salted water until soft and mashable.
- Drain the potatoes in a colander, then leave them to rest in the colander so that they steam and dry out.
- Return the potatoes to the cooking pot, add the first measure of butter and mash, adding milk as needed. You want a thick smooth mash that you can scoop and spread.
- Top the pie filling with mashed potatoes.
- Sprinkle the top of the pie with the grated cheese and drizzle on the second measure of butter.
- Bake for 30 -40 minutes until the pie is piping hot and the cheese is melted and golden. remove the pie from the oven and leave to rest for 5-10 minutes before serving.
- Enjoy!
Video
Notes
- This pie can be prepped and assembled, (filling plus topping) ready to throw in the oven on busy week nights, just be sure to reheat the pie until it is pipping hot.
- Don't forget the drizzle of melted butter on the top of the mashed potato, this is what turns it into a crunchy crust rather than just mashed potato.
- My coeliac son loves leftovers of this meal in a thermos for his school lunch.
- Serve your pie with Garlic Green Beans, Peas or Steamed Broccoli
- Olive oil: I use olive oil in most of my cooking, but please feel free to use the oil that you prefer.
- Minced lamb: Lamb is the traditional meat used in a Shepherds Pie but you could absolutely use minced beef if you prefer and make a cottage pie.
- Beef stock: If you do not have beef stock, chicken or bone broth will also be fine.
- Tomato relish: Use your favourite homemade or store-bought relish. The tomato relish is my secret ingredients, it makes the filling sweet, rich, flavourful and glossy. Tomato relish may be known as tomato chutney in some parts of the world.
- Potatoes: The potatoes are to created the mashed potato topping, the best potatoes for baked mashed potatoes are floury potatoes such as Agria or Russet. Cauliflower mash, mashed sweet potato or cauliflower potato mash also makes a great topping to a Shepherds Pie.
- Butter/Milk: If you meed this recipe to be dairy-free please feel free to use your preferred non-dairy milk and butter alternative.
- Cheese: The cheese is sprinkled on the top of the pie for colour and extra flavor. It is not essential so can be left out. Use your favourite grated cheese I tend to use a tasty cheddar cheese.
Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
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My family love this Shepherds Pie Recipe, the addition of the Tomato Relish is a game changer.
Delicious shepherds pie - the tomato chutney is wonderful and unexpected ingredient. It gives the pie a delicious sweet flavour.