Shepherd's Pie & Variation
I never measure or weigh when I make this so I took this version from 1001 One Pot, Casseroles, Soups and Stews.
I never measure or weigh when I make this so I took this version from 1001 One Pot, Casseroles, Soups and Stews.
- salt and pepper
- worcestershire sauce
- 2 garlic cloves finely chopped
- 2 tablespoons cream or milk
- 2 carrots finely chopped
- 1 tablespoons olive oil
- 2 onion finely chopped
- 1 1/2 lbs good quality lamb mince
- 1 tablespoons plain flour
- 8 fl oz beef or chicken stock
- 4 fl oz red wine
- mashed potato
- 1 1/2 lbs floury potatoes, like king edwards, maris piper peeled and cut into chunks
- 55 oz butter
- Carbohydrate 27.7948198214944 g
- Cholesterol 644.802634429167 mg
- Fat 239.094411708758 g
- Fiber 3.74218006150325 g
- Protein 24.9568490082083 g
- Saturated Fat 145.79276897174 g
- Serving Size 1 1 Serving (635g)
- Sodium 1690.89026412444 mg
- Sugar 24.0526397599912 g
- Trans Fat 16.8823081314983 g
- Calories 2336 calories
Step-by-step
- Preheat the oven to Gas Mark 4 ( 180 degrees c or 350 degrees f ).
- Heat the oil in a large casserole dish and fry the onion until softened, then add the garlic and stir well.
- Raise the heat and add the lamb.
- Cook quickly to brown the lamb all over, stirring continually.
- Add the carrot and season well with salt and pepper.
- Stir in the flour and add the stock and wine.
- Stir well and heat until simmering and thickened.
- Cover the casserole dish and cook in the oven for 1 hour.
- Check the consistency from time to time and add a little more stock or wine if required.
- The meat mixture should be quite thick but not dry.
- Season with salt and pepper to taste and add a little Worcestershire sauce if desired.
- While the meat is cooking make the mashed potato.
- Cook the potatoes in a large saucepan of boiling salted water for 15-20 minutes.
- Drain well and mash with a potato masher until smooth.
- Add the butter and cream and season well with salt and pepper.
- Spoon the lamb mixture into an ovenproof serving dish and spread or pipe the potato on top.
- Increase the oven temperature to Gas Mark 6 ( 200 degrees c or 400 degrees f ) and cook the pie for 15-20 minutes at the top of the oven until golden brown.
- Add 2 sticks finely chopped celery and 1 small finely chopped leek to the pan with the onion to add even more flavour, add more oil when frying if needed.
Choosing the Right Starch and Meat
Floury varieties such as King Edwards or Maris Piper possess high starch content that breaks down cleanly during boiling, yielding a fluffy texture rather than a gluey paste when combined with dairy. High-fat ground lamb requires thorough browning over elevated heat to render excess grease before the braising liquid goes into the vessel. While traditional preparations rely exclusively on red meat, ground beef transforms the dish into a cottage pie while shifting the overall fat profile and richness.
Braising Mechanics and Adjustments
Covering the casserole dish during the one-hour oven phase at 350 degrees Fahrenheit prevents moisture from escaping too rapidly, though checking the consistency every twenty minutes ensures the liquid reduces to a thick sauce without scorching. Swapping fresh aromatics for dried alternatives alters the moisture balance and concentration of aromatic compounds in the pan. Maintaining a strong simmer before assembly activates the flour thickener properly, allowing the starch molecules to swell and bind the stock and wine.
