Traditional British Dishes
Prepare Shepherd's Pie, a UK Classic
Prepare a British shepherd's pie with ground lamb, vegetables, and an intense sauce, covered with creamy mashed potatoes and golden cheddar. A classic homemade, abundant, and comforting dish to share.
This shepherd's pie combines a thick lamb and vegetable stew with a soft mashed potato and cheddar cheese topping. The result is a traditional UK recipe, perfect for a family meal.
01
Ingredients
Have everything ready before you begin.
- ✓700 g of ground lamb
- ✓1 tablespoon of olive oil
- ✓1 large onion, chopped
- ✓2 carrots, cut into small cubes
- ✓2 stalks of celery, chopped
- ✓2 cloves of garlic, finely chopped
- ✓2 tablespoons of tomato paste
- ✓500 ml of meat broth
- ✓2 tablespoons of Worcestershire sauce or English sauce
- ✓1 teaspoon of dried thyme
- ✓1 bay leaf
- ✓150 g of peas
- ✓1 teaspoon of salt
- ✓1/2 teaspoon of black pepper
- ✓1 kg of potatoes, peeled and cut into pieces
- ✓60 g of unsalted butter
- ✓120 ml of whole milk
- ✓50 g of grated cheddar cheese
02
Step-by-step method
- 01
Place the potatoes in a large pot, cover them with cold water and add...
Place the potatoes in a large pot, cover them with cold water and add a portion of the indicated salt. Bring the water to a boil and cook the potatoes for 15-20 minutes, until they are completely tender when pierced with a fork.
- 02
While the potatoes are cooking, heat a large skillet over medium-high heat and add...
While the potatoes are cooking, heat a large skillet over medium-high heat and add the olive oil. Add the ground lamb and cook for 6-8 minutes, stirring and breaking up the lumps, until it loses its pink color and starts to brown. Remove some of the fat if it has accumulated too much, keeping a little to add flavor.
- 03
Add the onion, carrots, and celery
Add the onion, carrots, and celery. Cook for about 6 minutes, until the vegetables start to soften.
- 04
Add the garlic and stir for 1 minute, avoiding burning
Add the garlic and stir for 1 minute, avoiding burning. Add the tomato paste and cook for another minute to concentrate its flavor.
- 05
Pour in the meat broth and Worcestershire sauce
Pour in the meat broth and Worcestershire sauce. Add the thyme, bay leaf, black pepper, and the rest of the salt. Mix and scrape the bottom of the skillet to recover the golden flavors.
- 06
Let the stew simmer gently for 20-25 minutes, stirring occasionally, until...
Let the stew simmer gently for 20-25 minutes, stirring occasionally, until the liquid has reduced and the sauce is thick and covers the meat and vegetables.
- 07
Turn off the heat, remove the bay leaf, and mix in the peas
Turn off the heat, remove the bay leaf, and mix in the peas. Set the filling aside while you finish the mashed potatoes.
- 08
Drain the potatoes very well and return them to the hot pot for a few minutes to...
Drain the potatoes very well and return them to the hot pot for a few minutes to evaporate excess water. Mash them while they are still hot.
- 09
Add the butter and mix until it melts
Add the butter and mix until it melts. Gradually add the milk until you get a smooth and creamy mash. Add the grated cheddar cheese and stir to incorporate.
- 10
Preheat the oven to 200 °C
Preheat the oven to 200 °C.
- 11
Distribute the stew in a deep oven-safe dish
Distribute the stew in a deep oven-safe dish. Spread the mashed potatoes over the top, covering the entire surface to the edges. Make lines or small peaks with a fork to favor browning.
- 12
Bake for 20-25 minutes, until the edges are bubbling and the surface is...
Bake for 20-25 minutes, until the edges are bubbling and the surface has a intense golden color. If you want a crunchier crust, activate the broiler for 1-2 minutes at the end, watching constantly.
- 13
Let the shepherd's pie rest for 10-15 minutes before serving
Let the shepherd's pie rest for 10-15 minutes before serving. Serve hot, making sure each portion includes golden mashed potatoes and lamb filling with vegetables.
- The filling should be thick, juicy, but never watery, so the mashed potatoes don't sink when assembling the pie.
- Start the potatoes in cold water so they cook evenly.
- Drain the potatoes very well and let them sit in the hot pot for a few minutes to get a firmer mash.
- If you use already salty broth, adjust the amount of salt added.
- Worcestershire sauce is also known as English sauce.
- Let the pie rest between 10 and 15 minutes so the filling settles and the portions serve better.
- To prepare ahead, assemble the pie, let it cool, store it in the refrigerator, and bake it until it's completely hot in the center. It will need a few extra minutes.