Best Ever Shepherd's Pie Recipe.
Shepherd's Pie is the ultimate comfort food for the whole family to enjoy, only improved with a luxurious creamy parmesan mash topping.
Shepherd’s Pie vs. Cottage Pie: What’s the difference?
You can’t beat a comforting pie, piping hot and straight out of the oven. But what is the difference between a classic shepherd’s pie and cottage pie?
Some people think that they’re just two different names for the same recipe. However, there is a key difference between shepherd’s and cottage pie – and that’s the protein.
Cottage pie is traditionally made with beef mince, whereas shepherd’s pie is made with lamb mince (hence shepherd!)
Whichever you choose will be rich, delicious and satisfying – but for this recipe we’re making a classic shepherd’s pie with delicious lamb mince.
This is sure to yield your Best Shepherd's Pie ever!
Thomas Joseph Butchery Dry Aged, Grass Fed Lamb Mince
Our Free Range lamb is sourced sustainably and locally from the Salt Marshes near Abingdon Reservoir, as well as other small farms in the UK (including our own).
We put quality and ethics above everything else, which in turn leads to a superior end product that is the gold standard when it comes to flavour.
For this dish, we are using just Grass Fed lamb mince which is all you need to make a traditional Shepherd’s Pie - the ultimate comfort food.
- 500g 7 Day Dry Aged Grass Fed Lamb Mince
- 1kg Organic potatoes, peeled and cut into large chunks
- 2 large white onions, diced
- 2 large carrots, peeled and diced
- 150g Grass Fed butter
- 50ml whole milk
- 500ml beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato puree
- 50g parmesan cheese
- Sea slat & cracked black pepper
- Heat one third of the butter in a casserole dish over a medium heat until melted, then add the onion and carrots – sautéing for 6-8 minutes
- Increase the heat to high then add your lamb mince, breaking up with a spoon and seasoning generously
- Cook the mince for 5 minutes or so until golden brown and the fat has rendered down, then add the tomato puree and Worcestershire sauce
- Next, add the beef stock, reduce the heat to low, cover with a lid and cook on a low simmer for around 30 minutes
- Meanwhile, preheat the oven to 200C and put the potatoes on to boil in well salted water for 15-20 minutes
- Once cooked and soft, mash the potatoes together with the remaining butter and parmesan cheese until smooth and creamy – before removing the pie filling from the heat and topping evenly with your cheesy potatoes
- Place your shepherd’s pie in the oven for 20-30 minutes and serve when the mince filling is bubbling and your potato topping is golden and crispy
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