This elevated shepherd's pie features rich lamb and vegetable filling topped with creamy, cheesy mashed potatoes that create the ultimate comfort food casserole.
Recipe Details
Ingredients
- 900g ground lamb (or beef for cottage pie)
- 30ml olive oil
- 1 large yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 30ml tomato paste
- 30ml Worcestershire sauce
- 125ml dry red wine
- 250ml beef stock
- 200g frozen peas
- 150g frozen corn kernels
- 15ml fresh thyme leaves
- 10ml fresh rosemary, minced
- 30ml plain flour
- to taste salt and freshly ground black pepper
- 1.4kg russet potatoes, peeled and cubed
- 115g unsalted butter
- 120ml sour cream
- 120ml whole milk, warmed
- 200g sharp cheddar cheese, grated
- 60g Parmesan cheese, grated
- 2 large large egg yolks
- 5ml smoked paprika
Instructions
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Preheat oven to 200°C (400°F). Place 1.4kg russet potatoes in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
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Meanwhile, heat 30ml olive oil in a large skillet over medium-high heat. Add 900g ground lamb (or beef for cottage pie) and cook, breaking up with a spoon, until browned, about 8 minutes.
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Add 1 large yellow onion, 2 large carrots, and 2 stalks celery stalks to the lamb. Cook until vegetables soften, about 6 minutes.
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Stir in 4 cloves garlic cloves, 30ml tomato paste, 30ml Worcestershire sauce, and 30ml plain flour. Cook for 2 minutes until fragrant.
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Add 125ml dry red wine, scraping up any browned bits. Stir in 250ml beef stock, 15ml fresh thyme leaves, and 10ml fresh rosemary. Simmer until thickened, about 5 minutes.
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Remove from heat and stir in 200g frozen peas and 150g frozen corn kernels. Season with to taste salt and freshly ground black pepper. Transfer to a greased 23x33cm (9x13 inch) baking dish.
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Drain potatoes well and return to pot. Mash with 115g unsalted butter until smooth. Beat in 120ml sour cream, 120ml whole milk, 200g sharp cheddar cheese, and 60g Parmesan cheese.
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Beat in 2 large large egg yolks one at a time until potatoes are creamy and fluffy. Season with to taste salt and freshly ground black pepper.
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Spread mashed potatoes evenly over the lamb mixture, creating peaks and ridges with a fork for extra browning surface.
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Sprinkle with 5ml smoked paprika for color. Bake for 25-30 minutes until golden brown on top and bubbling around edges.
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Let rest for 10 minutes before serving to allow layers to set.
Tips
Meat Choice: Traditional shepherd's pie uses lamb, while cottage pie uses beef. Both work beautifully in this recipe.
Potato Perfection: Use russet potatoes for the fluffiest mash. Make sure to drain them completely to prevent watery topping.
Cheese Selection: Sharp cheddar adds tang while Parmesan provides umami depth. Don't skip the egg yolks - they create richness and help browning.
Make-Ahead: Assemble completely and refrigerate up to 2 days. Add 10 minutes to baking time if going from cold to oven.
Texture Tips: Create peaks in the potato topping with a fork to maximize crispy, golden surfaces.
Vegetable Additions: Feel free to add mushrooms, leeks, or turnips to the filling for extra flavor and nutrition.
Wine Substitute: If avoiding alcohol, substitute the red wine with additional beef stock plus a splash of balsamic vinegar.
Serving Size: This feeds a crowd and reheats beautifully, making it perfect for meal prep or entertaining.