How To Make The Best Shepherd's Pie Ever

Ingredients

• 2 lb Ground Lamb (fresh, 80% lean)
• 1.5 cup Carrots (diced)
• 1.5 cup Celery (diced, about 3 ribs)
• 1.5 cup Onion (diced, about 1 large onion)
• 5 clove Garlic (minced)
• 3 oz Tomato Paste (half a 6‑oz can)
• 0.25 cup All-Purpose Flour (for thickening)
• 2 cup Low‑Sodium Beef Stock (or beef base dissolved in water)
• 12 oz Guinness Stout (one bottle)
• 0.25 cup Worcestershire Sauce (4 tbsp)
• 1 tbsp Fresh Thyme (chopped)
• 1 tbsp Fresh Rosemary (chopped)
• 1 cup Frozen Peas (thawed)
• 0.75 cup Heavy Cream (cold)
• 1 stick Unsalted Butter (cut into cubes, softened)
• 1.25 cup Parmesan Cheese (freshly grated)
• 0.5 cup Cheddar Cheese (shredded, for topping (optional))
• 3 yolk Egg Yolks (room temperature)
• 1.5 tsp Salt (plus to taste)
• 0.5 tsp Black Pepper (freshly ground, to taste)

Instructions

1. Prepare vegetables and potatoes

   Dice carrots, celery, and onion into uniform 1/2‑inch pieces (about 1.5 cups each). Mince the garlic. Peel the potatoes, cut into even chunks, and place them in a bowl of cold water.

   Time: PT20M

2. Boil potatoes

   Transfer potatoes to a large pot, cover with cold water, bring to a boil, then simmer until fork‑tender (25‑35 min). Drain and set aside.

   Time: PT30M

3. Brown the ground lamb

   Heat the skillet over medium‑high heat for 3 min, add a drizzle of oil, then add the ground lamb. Let it sit undisturbed for about 3 min to develop a crust, then flip and break up with a spatula. Continue until fully browned (about 8 min total).

   Time: PT8M

4. Sauté vegetables

   Add the diced carrots, celery, and onion to the browned lamb. Cook, stirring occasionally, until the vegetables begin to soften (about 5 min).

   Time: PT5M

5. Add garlic and tomato paste

   Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste, stirring constantly for 2‑3 min. If the paste starts to stick, add a splash of water.

   Time: PT3M

6. Deglaze with Guinness and reduce

   Pour the 12 oz Guinness into the pan, increase heat to high, and bring to a boil. Reduce the liquid by about half (approximately 4 min).

   Time: PT4M

7. Cook flour to eliminate raw taste

   Stir in 1/4 cup flour and cook for 2 min, stirring constantly, until the flour loses its raw smell.

   Time: PT2M

8. Add stock, Worcestershire, herbs, and peas; simmer

   Gradually whisk in 2 cups low‑sodium beef stock, then add 1/4 cup Worcestershire sauce, 1 tbsp each of thyme and rosemary, and the thawed peas. Bring to a boil, then reduce heat to a gentle simmer and cook until the sauce thickens and reduces by about half (10‑15 min).

   Time: PT12M

9. Finish the meat sauce

   Turn off the heat, taste, and season with additional salt and pepper if needed.

   Time: PT5M

10. Mash the potatoes

    Drain the boiled potatoes and pass them through a potato ricer into a mixing bowl. Add 1 stick melted butter, 3/4 cup heavy cream, 1 ½ tsp salt, ½ tsp pepper, 1 ¼ cup grated Parmesan, and 3 egg yolks. Mix until smooth and slightly fluffy.

    Time: PT5M

11. Assemble the pie

    Spread the meat sauce evenly in a 9‑inch square baking dish. Spoon the mashed potatoes on top, smoothing with a spatula. Sprinkle the remaining 1/4 cup Parmesan over the whole surface and, if desired, scatter shredded Cheddar on one half for variation.

    Time: PT5M

12. Bake and finish

    Preheat the oven to 400°F. Bake the assembled pie uncovered for 20 min. Then move to the upper rack and broil for 1‑2 min until the top is golden brown. Watch closely to avoid burning.

    Time: PT22M

    Temperature: 400°F

13. Rest and serve

    Remove the pie from the oven, let it rest for 5 min before cutting. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

1200

Protein

40 g

Carbohydrates

45 g

Fat

80 g

Fiber

6 g