This Hairy Bikers Shepherd’s Pie recipe is a rich and comforting recipe, which is made with savory lamb mince and a creamy mashed potato topping. It’s the ultimate family dinner, ready in about 1 hour and 30 minutes.
Hairy Bikers Shepherd’s Pie Recipe Ingredients
For the Filling:
- 2 tbsp olive oil
- 400g lamb mince
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 2 large carrots, coarsely grated
- 3 garlic cloves, finely chopped
- 1 tsp dried oregano
- Needles from 1 rosemary sprig, finely chopped
- 100ml red wine (optional)
- 400g can of chopped tomatoes
- 250ml lamb or beef stock
- Salt and black pepper
For the Topping:
- 1kg floury potatoes (like Maris Piper or King Edward), cut into chunks
- A large knob of butter
- A splash of milk (optional)
- 50g Cheddar cheese, grated (optional)
How To Make Hairy Bikers Shepherd’s Pie
- Brown the Lamb: Heat 1 tablespoon of olive oil in a large, deep frying pan or casserole dish. Add the lamb mince and fry over a high heat, breaking it up with a spoon, until well browned. Remove the lamb with a slotted spoon and set aside.
- Sauté the Vegetables: Heat the remaining tablespoon of oil in the same pan. Add the onion, celery, and carrots and sauté for 5-10 minutes until they begin to soften. Add the garlic, rosemary, and oregano and cook for another minute until fragrant.
- Make the Filling: Return the browned lamb to the pan. If using, pour in the red wine and let it bubble until mostly reduced. Stir in the chopped tomatoes and the stock. Season with salt and pepper, bring to a boil, then reduce the heat and simmer for at least 30-40 minutes, until the sauce has thickened.
- Prepare the Mash: While the filling simmers, boil the potatoes in salted water until very tender. Drain them well, return them to the hot pan for a minute to steam dry, then mash them with the butter until smooth. Add a splash of milk if needed to reach a creamy consistency.
- Assemble the Pie: Preheat your oven to 200°C/Fan 180°C/Gas 6. Spoon the lamb filling into a large ovenproof dish.
- Top and Bake: Spoon the mashed potato over the filling, starting from the edges and working your way to the middle. Use a fork to rough up the surface of the mash, which will create crispy ridges. Sprinkle with the grated Cheddar cheese, if using.
- Serve: Bake for 25–30 minutes, until the filling is bubbling up around the edges and the potato topping is golden brown. Let it rest for a few minutes before serving.
Recipe Tips
- What’s the difference between Shepherd’s Pie and Cottage Pie? Traditionally, Shepherd’s Pie is always made with lamb mince (as shepherds look after sheep), while Cottage Pie is made with beef mince.
- How do I get the best flavor in the filling? Don’t skip browning the lamb properly over a high heat. This creates a deep, caramelized flavor. Using red wine and letting it reduce also adds a wonderful richness to the gravy.
- How do I get a fluffy, not watery, mash? The key is to let the boiled potatoes steam dry in the hot, empty pan for a minute after draining. This removes excess water and allows them to absorb the butter and milk better, resulting in a fluffier mash.
- Can I use leftover roast lamb? Yes, this is a fantastic way to use up leftovers. Finely dice about 600g of cooked roast lamb and add it to the sautéed vegetables. You can reduce the simmering time to about 20 minutes since the meat is already cooked.
What To Serve With Shepherd’s Pie
This is a hearty, all-in-one meal, but it’s traditionally served with simple green vegetables.
- Steamed green beans or peas
- Sautéed cabbage or kale
- A dollop of mint sauce on the side
How To Store Shepherd’s Pie
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Shepherd’s pie freezes very well. You can freeze the entire assembled pie before or after baking. Wrap it well in both plastic wrap and foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Shepherd’s Pie Nutrition Facts
- Calories: ~678 kcal
- Protein: 34g
- Carbohydrates: 34g
- Fat: 41g
- Fiber: 6g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
This usually means the sauce wasn’t simmered for long enough to reduce and thicken. If your filling looks too liquidy before you top it with the mash, let it bubble away on the stovetop for a little longer.
Can I make this vegetarian?
To make a vegetarian version (often called a “Shepherdess Pie”), you can replace the lamb mince with a rich lentil and mushroom ragù. Use vegetable stock instead of lamb or beef stock.
Why has my potato topping sunk into the filling?
This can happen if the meat filling is piping hot when you add the mash. Letting both the filling and the mash cool down a little before assembling the pie can help prevent this.
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Hairy Bikers Shepherd’s Pie Recipe
Description
The ultimate British comfort food, featuring a rich and savory lamb and vegetable filling topped with a fluffy, golden layer of mashed potatoes.
Ingredients
Instructions
- Brown the lamb mince in a hot pan and set aside.
- Sauté the onion, carrots, and celery until soft. Add garlic and herbs.
- Return the lamb to the pan. Add red wine and reduce, then add tomatoes and stock. Simmer for 30-40 minutes until thickened.
- Boil the potatoes until tender. Drain, steam dry, and mash with butter and milk until creamy.
- Preheat oven to 200°C/Fan 180°C/Gas 6.
- Spoon the lamb filling into an ovenproof dish. Top with the mashed potato and rough up the surface with a fork. Sprinkle with cheese.
- Bake for 25-30 minutes until golden brown and bubbling. Rest before serving.
Notes
- For a true Shepherd’s Pie, you must use lamb. If you use beef, it’s called a Cottage Pie.
- Letting the potatoes steam dry after boiling is the secret to a perfectly fluffy mash.
- This pie is a great way to use up leftover roast lamb instead of fresh mince.
- The pie can be fully assembled ahead of time and refrigerated or frozen before baking.
