The “Ultimate” Shepherd’s Pie [Video]
A true British classic, Shepherd’s Pie is the ultimate comfort food. This one, created for us by Ed Cudlipp, also known as ‘Cud Cooks’, has been elevated with a full-of-flavour, slow-cooked lamb filling and a golden, piped potato topping. It’s a dish that takes care over every detail, from the caramelisation of the lamb to the silky mash enriched with egg yolks and cheese. The result is a pie that’s hearty and homely – a family favourite that’s refined enough to serve with pride at a dinner table.The filling starts with lamb mince, seared in small batches for maximum caramelisation, before being cooked down with onions, carrots, celery, garlic, thyme, rosemary, tomato paste and red wine. It’s simmered slowly with stock until deeply flavoured, then finished with frozen peas and Worcestershire sauce for freshness and depth. The topping is made from silky smooth, riced potatoes enriched with cream, butter, and egg yolks, piped over the filling and sprinkled with Cheddar cheese, then baked until golden.This pie is the ultimate in comfort food – carefully crafted, beautifully finished and guaranteed to please a crowd.
Servings: 6 to 8
Ingredients
Lamb filling
- 2½ lb (1.2kg) ground lamb (lamb mince)
- 2 Tbsp olive oil
- 2 medium yellow onions finely diced
- 2 medium carrots finely diced
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- ¾ cups (200ml) dry red wine
- 2 cups (500ml) lamb or beef stock
- 4 sprigs (~1 Tbsp) thyme (leaves only)
- 2 sprigs (~1 Tbsp) rosemary finely chopped
- 1½ cups (200g) frozen peas
- 2 Tbsp Worcestershire sauce
- Kosher salt and freshly ground black pepper
Mashed potato topping
- 3¼ lb (1.5kg) Russet or Yukon Gold potatoes peeled and cut into chunks
- 8 Tbsp (1 stick)(120g) unsalted butter
- ¾ cup (200ml) heavy cream (double cream)
- 3 large egg yolks
- 3½ oz (100g) sharp Cheddar cheese grated (plus extra for topping)
- Salt and freshly ground black pepper to taste
Instructions
MAKE THE FILLING
- Brown the Lamb: Heat olive oil in a large Dutch oven or heavy-bottomed skillet over a medium-high heat. Brown the ground lamb in small batches, shaped into loose balls, to ensure good caramelization. Remove the browned meat and set aside, draining off excess fat if needed.
- Build the Flavor Base: In the same pan, add the onions, carrots, and celery. Cook until softened and golden brown (about 8-10 minutes). Add the garlic, thyme, rosemary, salt, and pepper, and cook for another 1 to 2 minutes until fragrant.
- Simmer the Filling: Stir in the tomato paste and cook for two minutes. Pour in the red wine to deglaze the pan, scraping up any browned bits, and reduce slightly. Return the lamb to the pot with the stock, and bring to a simmer. Reduce heat to low, partially cover, and let simmer for 1 hour, stirring occasionally.
- Finish the Filling: Remove from the heat and stir in the frozen peas and Worcestershire sauce. Season with salt and pepper to taste.
MAKE THE MASHED POTATO TOPPING
- Prepare the Potato Mash: While the filling simmers, place the potatoes in a large pot of cold salted water. Bring to a boil, and cook until fork-tender (about 15 to 20 minutes). Drain well, then pass through a potato ricer or mash well, until relatively smooth.
- Enrich the Mash: Stir in the butter and warmed cream, then add the egg yolks and Cheddar cheese. Season with salt and pepper.
ASSEMBLE & BAKE
- Preheat the Oven to 375℉ (190℃). Transfer the filling into a deep baking dish. Pipe or spread the mashed potato over the top in neat swirls. Use the tines of a fork to create ridges across the top (these catch the heat and turn crispy). Sprinkle with extra Cheddar cheese.
- Bake in the oven for 25–30 minutes, until the topping is golden brown and the filling is bubbling at the edges.
- Allow to rest for 5 to 10 minutes before serving.
