Classic Homemade Shepherd’s Pie Recipe

Ingredients

• 1 piece Yellow Onion (small, ends trimmed, roughly chopped before processing)
• 1 stalk Celery (roughly chopped)
• 1 large piece Carrot (peeled and roughly sliced)
• 3 clove Garlic Cloves (peeled)
• 1 pound Ground Lamb (preferably 80% lean)
• 2 tablespoon Tomato Paste (adds flavor, color and body)
• 2 tablespoon All-Purpose Flour (for thickening the filling)
• 1 cup Beef Stock (low‑sodium, can use lamb or vegetable stock)
• 2 tablespoon Fresh Parsley (minced)
• 1 teaspoon Fresh Thyme (minced)
• to taste Sea Salt (flaky sea salt preferred)
• to taste Fresh Cracked Black Pepper (freshly cracked)
• 2 pound Russet Potatoes (peeled, can substitute Yukon Gold or red potatoes)
• 4 tablespoon Unsalted Butter (melted, divided (3 Tbsp for mash, 1 Tbsp for brushing))
• 2 large Egg Yolks (room temperature)
• 0.25 cup Sour Cream (full‑fat for richness)
• 1 cup Dubliner Cheese (shredded; Irish cheese with a flavor between Gruyère and cheddar)
• pinch Ground White Pepper (for subtle heat)

Instructions

1. Prep Mirepoix

   Trim the ends off the small yellow onion, peel, halve and roughly chop. Roughly chop the celery stalk and peel then slice the large carrot. Peel the garlic cloves.

   Time: PT5M

2. Fine‑Mince Vegetables

   Place the chopped onion, celery, carrot, and garlic into a food processor. Pulse on high speed, scraping down the sides with a rubber spatula until a fine mince forms.

   Time: PT2M

3. Sauté Mirepoix

   Heat a large sauté pan over medium‑high heat and add 2 Tbsp of rendered bacon fat, butter, or oil. Add the minced mirepoix and sauté, stirring occasionally, until the vegetables are tender but not browned, about 6–7 minutes.

   Time: PT7M

4. Cook Ground Lamb

   Add 1 lb ground lamb to the pan. Break it up with the spatula and cook, stirring, until the meat is fully browned and no longer pink, about 5–7 minutes.

   Time: PT7M

5. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for 1 minute to deepen the flavor.

   Time: PT1M

6. Create Light Roux

   Sprinkle 2 Tbsp all‑purpose flour over the meat mixture and stir for 1 minute to coat the ingredients.

   Time: PT1M

7. Add Stock and Thicken

   Pour in 1 cup beef stock, stirring constantly. The mixture will thicken within seconds to a stew‑like consistency.

   Time: PT2M

8. Finish Filling with Herbs and Seasoning

   Stir in 2 Tbsp minced fresh parsley, 1 tsp minced fresh thyme, and season generously with sea salt and freshly cracked black pepper.

   Time: PT1M

9. Set Filling Aside

   Transfer the lamb filling to a bowl and set aside while you prepare the potatoes.

   Time: PT1M

10. Boil Potatoes

    Place 2 lb peeled russet potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 8–10 minutes.

    Time: PT10M

    Temperature: 100°C

11. Mash Through Food Mill

    Drain the potatoes and run them through a food mill into a mixing bowl. If you don’t have a mill, mash very smoothly with a hand masher or electric beaters.

    Time: PT3M

12. Enrich Mashed Potatoes

    Add 3 Tbsp melted unsalted butter, 2 large egg yolks, ¼ cup sour cream, 1 cup shredded Dubliner cheese, a pinch of sea salt and ground white pepper. Mix until the mash is silky and fully incorporated.

    Time: PT5M

13. Load Piping Bag

    Fit a large star‑tip piping bag with the mashed potato mixture. Fill the bag, tapping gently to remove air bubbles.

    Time: PT2M

14. Assemble the Pie Base

    Spread the lamb filling evenly in a 10‑inch deep pie dish, pressing gently to eliminate gaps.

    Time: PT3M

15. Pipe Mashed Potato Topping

    Pipe the mashed potatoes over the filling in a decorative star pattern, then smooth any gaps with a spatula.

    Time: PT4M

16. Butter the Top

    Brush the exposed potato surface with 1 Tbsp melted unsalted butter using a pastry brush.

    Time: PT1M

17. Bake

    Place the assembled pie in a pre‑heated oven at 375°F and bake for 20–25 minutes, until the topping is lightly browned and the filling is bubbling.

    Time: PT25M

    Temperature: 375°F

18. Cool and Serve

    Remove the shepherd's pie from the oven and let it rest for 10 minutes before slicing. Garnish with additional fresh herbs if desired.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

35 g

Fat

25 g

Fiber

4 g