Herby Garlic Shepherd's Pie
A hearty, savory pie topped with creamy garlic mash
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Rate this RecipeEquipment
- Skillet
- Pot
- Baking Dish
- Wooden Spoon
- Potato Masher Or use a ricer for smoother mash
Ingredients
- 600 gram lamb mince
- 2 tablespoon oil Use olive or vegetable oil
- 1 large onion Finely chopped
- 1 large carrot Diced
- 3 clove garlic Minced
- 2 tablespoon tomato purée
- 1 tablespoon plain flour
- 500 milliliter stock Beef or lamb stock
- 1 cup peas Frozen peas
- 1.2 kilogram potatoes Peeled and chopped
- 150 gram unsalted butter
- 1 knorr herby stock pot
- 4-5 clove roasted garlic Or garlic confit
Step-by-Step Instructions
Preparing the Lamb Filling
- Start by heating 2 tablespoons of oil in a large skillet over medium-high heat. Add 600g (1.3 lbs) of lamb mince and cook until browned, breaking up any clumps with a wooden spoon. Once browned, stir in 1 large finely chopped onion, 1 diced carrot, and 3 minced garlic cloves. Cook for 5-7 minutes, allowing the vegetables to soften and absorb the flavors of the lamb.
- To the skillet, add 2 tablespoons of tomato purée, 1 tablespoon of plain flour, 1 teaspoon each of paprika, onion powder, garlic granules, dried herbs, ground cumin, and ground coriander. For a touch of heat, include 1 teaspoon of red chili flakes (optional). Stir well and cook for 2-3 minutes to remove the raw flavor of the flour and intensify the spices.
- Pour in 500ml (2 cups) of stock (beef or lamb works best), and stir to combine. Add 1 cup (approximately 150g) of frozen peas. Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for 10-15 minutes. Remove the lid and cook for another 2-3 minutes until the sauce reaches a thick, gravy-like consistency. Adjust salt and pepper to taste. Set aside to cool.
Crafting the Herby Garlic Mash
- Peel and cut 1.2kg (2.6 lbs) of potatoes into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for approximately 10-12 minutes or until the potatoes are fork-tender. Drain well.
- While the potatoes are boiling, melt 150g (5.3 oz) of unsalted butter in a microwave-safe bowl. Stir in 1 Knorr herby stock pot and 4-5 roasted garlic cloves or garlic confit. Whisk the mixture until smooth and well combined.
- Transfer the drained potatoes back to the pot. Pour the herby garlic butter mixture over the potatoes and mash until smooth and creamy. Taste and adjust seasoning if needed.
Assembling and Baking the Shepherd's Pie
- Preheat your oven to 200°C (400°F). In a large oven-safe baking dish, spread the cooled lamb filling evenly on the bottom. Sprinkle a layer of grated cheese (optional but highly recommended) over the filling.
- Spread the herby garlic mash over the top of the cheese layer, smoothing it out with the back of a spoon or a spatula. For an extra indulgent touch, sprinkle another thin layer of grated cheese over the mash. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and slightly crisp.
- Allow the shepherd's pie to cool for 5 minutes before serving. Scoop generous portions onto plates and pair with your favorite sides, like a crisp green salad or roasted vegetables. Enjoy the hearty, comforting flavors with family and friends.
Notes
For an extra crispy top, broil the pie for 2-3 minutes after baking.