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Shepherd’s Pie

Classic British comfort food; slow-braised lamb with vegetables topped with creamy mashed potato. A staff favorite at The Box Tree.
Course Main Course
Cuisine American, British
Keyword Shepherd's pie
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • Meat Filling
  • - 2.2 lbs ground lamb minced lamb shoulder
  • - 1 large white onion diced (about 1½ cups)
  • - 3 Tbsp Worcestershire sauce Lea & Perrins
  • - 1 Tbsp + 1 tsp sherry vinegar
  • - 4 garlic cloves minced
  • - 3 Tbsp + 1 tsp brown sauce HP sauce or similar
  • - 1 bay leaf
  • - 2 Tbsp ketchup
  • - 1 tsp dried thyme or 2 tsp fresh
  • - 1 Tbsp Dijon mustard
  • - ½ tsp fresh rosemary chopped
  • - 1 Tbsp + 1 tsp Madeira wine
  • - 2 tsp gravy powder or beef bouillon powder
  • - ½ cup diced carrots
  • - ½ cup diced swede or rutabaga
  • - ½ tsp salt
  • - ½ tsp black pepper
  • - ¾ cup frozen peas to serve
  • Mashed Potato Topping
  • - 3 large russet potatoes about 2–2½ lbs
  • - 1 Tbsp butter
  • - 1 Tbsp milk
  • - 1 Tbsp heavy cream
  • - 1 egg yolk
  • - Pinch of salt
  • - Pinch of black pepper

Instructions

  • Final baking and serving
  • Place the dish in the 400°F oven for 9–12 minutes, or until the potato topping is golden brown.
  • To Serve: Serve hot with buttered peas on the side.

Notes

Kitchen Tips for Shepherd’s Pie
 
  Make the filling a day ahead;  it tastes even better the next day after the flavors meld. Cool completely and refrigerate, then top with mash just before baking.
 For faster service, portion the cooked filling into individual oven-safe dishes before adding the mashed potato topping. This way you can bake only what you need.
 The long, low braise (300°F) is what makes the lamb tender and flavorful; don’t rush it. If you’re short on time, you can pressure-cook the filling for about 45–50 minutes instead.
  Egg yolk in the mash gives a richer flavor and better browning. Don’t skip it if possible.
  Piping the mash looks professional and creates more surface area for browning, but spreading it evenly with a spoon works just as well for staff meal.
  Taste and adjust the final seasoning while the filling is still hot;  a splash more sherry vinegar brightens it, extra Worcestershire adds depth.
  For a crispier top, brush the piped mash lightly with melted butter or beaten egg before baking.
  Leftovers reheat beautifully. Cover with foil and warm in a 350°F oven until hot, or microwave individual portions.
  Serve with plenty of buttered peas, the sweetness balances the rich lamb filling.
 Scale easily: Double the recipe for larger staff meals, but braise in two separate pans so the meat cooks evenly.
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