Shepherd’s Pie

Homemade shepherd's pie in a green dish

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Shepherd’s pie, not to be confused with cottage pie, is traditionally made with lamb or mutton, whereas cottage pie is made with beef. It has a great taste so if you are looking for delicious comfort food, this is it.

Shepherd’s Pie

Difficulty:IntermediatePrep time: 20 minutesCook time:1 hour 20 minutesTotal time:1 hour 40 minutesServings:6 servings



  1. Put the potatoes in a pot and cover them with water. Place over medium-high heat and bring to the boil. Reduce the heat to medium and cook for 15 minutes or until the potatoes are tender.
  2. When the potatoes have cooked, drain them and mash them while adding the milk, butter, salt, and pepper.
  3. Preheat your oven to 400°F/200°C.
  4. Place a pan over medium-high heat, add the clarified butter (or oil) and stir in the carrot, celery, and onion, fully coating them with the butter. Reduce the heat to medium and cook for 5 minutes or until the onions are translucent and the carrots have softened a little.
  5. Return the heat to medium-high and add the ground meat. Stir to break the meat up and cook for 5 minutes, or until it is no longer pink. Remove the excess fat by tilting the pan and spooning it off.
  6. Add flour to the mixture and peas, mix it in and let it cook for 3 minutes. Add the beef stock, rosemary, and thyme. Cook for 5 minutes or until the liquid thickens.
  7. Transfer the meat mixture to a greased casserole dish or baking pan. Cover the meat mixture with the mashed potatoes and fluff the top of them using a fork. Place 2 tablespoons of butter, in small pieces, over the top of the potatoes and then sprinkle lightly with paprika.
  8. Move the shepherd’s pie onto a center rack in the oven. Cook for 30 minutes or until the peaks of the potatoes have turned golden brown.
  9. Let the pie rest for 10 minutes before serving.

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