Traditional Scottish Shepherd's Pie

Name: Traditional Scottish Shepherd's Pie
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 450 g ground lamb; 1 pcs onion; 2 pcs carrot; 1 pcs celery stalk; 75 g fresh button mushroom; 3 pcs garlic clove; 2 tbsp tomato paste; 25 g wheat flour; 300 ml beef broth; 2 tbsp worcestershire sauce; 1 tsp rosemary; 1 tsp dried thyme; 1 pcs bay leaf; 700 g potato; 75 g butter; 2 pcs egg yolk; 60 ml milk; 60 g cheddar

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Minced lamb in a flavourful, herbed sauce, enveloped in velvety mashed potatoes with egg yolk and topped with a crispy, golden cheese crust.

Print Report

Prep time 20 min

Cook time 55 min

Servings

🍳

Difficulty Medium

Category Meat dishes

Ingredients

MEAT FILLING

450 g ground lamb
1 pcs onion
2 pcs carrot
1 pcs celery stalk
75 g fresh button mushroom
3 pcs garlic clove
2 tbsp tomato paste
25 g wheat flour
300 ml beef broth
2 tbsp worcestershire sauce
1 tsp rosemary
1 tsp dried thyme
1 pcs bay leaf

MASHED POTATOES

700 g potato
75 g butter
2 pcs egg yolk
60 ml milk
60 g cheddar

Instructions

1
Preheat the oven to 200°C (180°C if using a fan oven). Prepare a baking dish with a capacity of approximately 1.7 liters.
2
In a large skillet, preferably cast iron, heat a little oil over medium heat. Add the onion, carrot, celery, and mushrooms. Sauté for 8-10 minutes, stirring, until the vegetables soften and turn a light golden color. Add the garlic and sauté for another minute.
3
Increase the heat and add the ground lamb. Fry, breaking up the meat with a spatula, for 8-10 minutes, until completely browned and the liquid has evaporated – this is very important for achieving the full flavor. Remove excess fat if there is too much.
4
Pour in the Worcestershire sauce and mix well. Add the tomato paste and sauté for 2 minutes, until lightly caramelized. Sprinkle with flour and stir for a minute to form a light roux. Gradually pour in the broth, add the bay leaf, rosemary, and thyme. Season with salt and pepper.
5
Reduce the heat to the absolute minimum, cover, and braise for 25 minutes, stirring occasionally. The sauce should thicken and perfectly coat the meat. Remove the bay leaf. Transfer everything to a baking dish (or leave it in the skillet if it is cast iron).
6
Peel the potatoes and cut them into pieces of similar size. Boil in salted water for about 20 minutes, until tender. Drain and let them steam dry for 1-2 minutes over low heat.
7
Mash the potatoes with a potato ricer (do NOT use a mixer, as they will become gluey!). Add most of the melted butter, stir in the egg yolks and milk. Season with salt and pepper. The mashed potatoes should be thick and creamy – the egg yolks will give it a rich flavor and help to achieve an appetizing, golden crust.
8
Spread the mashed potatoes over the top of the meat filling, using a spoon or piping bag. Smooth the surface or make decorative patterns with a fork – these ridges will brown beautifully. Sprinkle with grated cheese and drizzle with the remaining melted butter.
9
Bake for 25-30 minutes, until the top is a beautiful golden color. If it is not golden brown enough after 25 minutes, turn on the broiler for 2-3 minutes, being careful not to burn it. Let it rest for 5 minutes before serving.