Shepherd's Pie An Englishman’s Recipe @HYSapientia

Ingredients

• 2 lb Potatoes (Yukon Gold or Russet, peeled and cut into chunks)
• 1 tbsp Salt (for boiling water and seasoning mash)
• 4 tbsp Unsalted Butter (2 tbsp for sauté, 2 tbsp for mashed potatoes)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced, optional)
• 1 large Carrot (small dice)
• 2 stalks Celery (small dice)
• 1 lb Minced Lamb (fresh or frozen)
• 1 tsp Dried Thyme (optional rosemary can be used)
• ½ tsp Black Pepper (freshly ground)
• 1 tbsp Worcestershire Sauce (adds depth of flavor)
• 2 tbsp Tomato Puree (or tomato paste)
• 1 cup Frozen Peas (thawed)
• 1 cup Beef Broth (or lamb stock if available)
• ¼ cup Milk (whole or 2%)
• ½ cup Cheddar Cheese (shredded, optional for topping)

Instructions

1. Boil Potatoes

   Place peeled potato chunks in a large pot, cover with cold water, add 1 tbsp salt, and bring to a boil. Cook until fork‑tender, about 20 minutes.

   Time: PT20M

2. Dice Vegetables

   While potatoes boil, dice the onion, mince the garlic, and cut the carrot and celery into small cubes.

   Time: PT10M

3. Sauté Butter and Veg

   Heat 2 tbsp butter in a skillet over medium heat. Add the diced onion, garlic, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

4. Brown the Lamb

   Add the minced lamb to the skillet. Sprinkle with dried thyme, black pepper, and a pinch of salt. Cook, breaking up the meat, until browned, about 8 minutes.

   Time: PT8M

5. Build the Gravy

   Stir in Worcestershire sauce, tomato puree, frozen peas, and beef broth. Reduce heat and simmer, stirring occasionally, until the vegetables are tender and the mixture thickens, about 10 minutes.

   Time: PT10M

6. Drain and Dry Potatoes

   When potatoes are tender, drain them in a colander. Return them to the hot pot over low heat and shake gently to evaporate excess moisture for about 2‑3 minutes.

   Time: PT5M

7. Mash Potatoes

   Mash the dried potatoes with 2 tbsp butter, ¼ cup milk, and a pinch of salt and pepper until smooth but still slightly chunky.

   Time: PT5M

8. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

9. Assemble the Pie

   Spread the lamb gravy evenly in the baking dish. Spoon the mashed potatoes over the meat, smoothing the surface. Create peaks with a fork for a crusty top. Sprinkle shredded cheddar cheese if using.

   Time: PT5M

10. Bake

    Place the dish in the preheated oven and bake for 20 minutes, or until the potato topping is golden brown and the cheese is melted.

    Time: PT20M

    Temperature: 180°C

11. Rest Before Serving

    Remove from oven and let the shepherd's pie rest for 5 minutes before serving to set the layers.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

5g