Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
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Ingredients
1.5kg boneless lamb shoulder, trimmed and diced
3 tbsp olive oil
100g cooking chorizo, skinned and chopped
2 medium onions, chopped
4 garlic cloves, crushed
200g carrots, diced
1 small leek, cleaned and thinly sliced
2 celery sticks, diced
1 tbsp smoked paprika
1 tbsp tomato purée
15g plain flour
600ml lamb or chicken stock
4 sprigs of thyme, leaves picked
4 fresh bay leaves
For the topping
1.2 kg floury potatoes, such as King Edwards, peeled
50g butter
2 garlic cloves, crushed
3 tbsp chopped flat-leaf parsley
100g Manchego cheese, grated
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Prepare to the end of step 5, cooling the filling and mash before assembling. Cover and chill or freeze. Add 10-15 minutes cooking time from chilled
Season the diced lamb. Heat 2 tablespoons of the oil in a large, flameproof casserole, add half the lamb and fry over a high heat until nicely browned all over. Spoon onto a plate and repeat with the rest of the lamb (you shouldn’t need any more oil for the second batch). Add the chorizo to the casserole and fry briefly until lightly golden. Scoop out to the plate.
Preheat the oven to 150°C, fan 130°C, gas 2. Add the remaining tablespoon of olive oil to the casserole with the onions and garlic and fry over a medium heat for 8-10 minutes until soft and lightly golden. Add the carrots, leek and celery and fry for 5 minutes more. Stir in the smoked paprika, tomato purée and flour and cook for 1-2 minutes, stirring. Gradually add the stock, stirring until smooth. Bring to a simmer and add the thyme, bay leaves, lamb, chorizo and seasoning. Cover with a tight-fitting lid and cook in the oven for 11⁄2 hours, stirring occasionally.
Remove the lid from the casserole and cook uncovered in the oven for another 30 minutes to reduce and thicken the sauce, by which time the lamb should be meltingly tender and just falling apart. Meanwhile, cut the potatoes into large chunks, put into a large pan of cold salted water and bring to the boil. Cook for 20 minutes until tender then drain into a colander and leave to steam for a couple of minutes.
Melt the butter in the used potato pan, cook the garlic for 1 minute, then mash with the potatoes and parsley, off the heat. Season to taste.
Put a baking tray into the oven and heat to 200°C, fan 180°C, gas 6. Season the lamb mixture to taste and spoon into a deep 24cm x 30cm ovenproof baking dish. Spoon over the mashed potatoes, making sure they make a good seal with the edge of the dish. Lightly rough up the surface with the back of a fork and scatter over the grated cheese.
Bake for 35-40 minutes until bubbling hot and golden brown.
This Shepherd's Pie is the real deal. It is full of flavor and utterly delicious. A great filling and an even better topping make this truly a stand-out. Bacon, onions and ground beef are cooked along with carrots and peas in a flavorful gravy composed of Guinness Beer, beef broth and spices.
Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.
Cottage pie is made using the same or very similar ingredients to shepherds pie. Nationally Cottage pie is made with Beef mince and Shepherds pie is made with Lamb mince. The name "cottage pie" was first used at the end of the 18th century.
The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one.
Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.
How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
After cooking the beef, onion, and herbs, be sure to drain the grease out of the pan. Otherwise, you will find yourself with a greasy shepherd's pie. Stir well. Especially when adding the flour and tomato paste.
"Shepherd's Pie is one the most traditional Irish dishes I know of," she said. Culhane said the meal became popular in Ireland for a simple reason: It's easy to make, it makes a lot and it's cheap. Although there are many variations, most Shepherd's Pies are made with ground meat, potatoes, carrots, peas and onions.
The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.
Many people believe that the peasant housewives invented the pie as an easy way to repackage leftovers from their Sunday roast. The Shepherd Pie is thought to originate from Ireland and the northern parts of England.
Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.
Classic Shepherd's Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that's baked until golden and crisp.
Our classic shepherd's pie is made with seasoned beef, carrots, and corn in a rich, savory gravy all topped with mashed potatoes. This meal is made with no artificial flavors and no artificial colors.
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Prep time: 1 hr
