Nothing says comfort food quite like a homemade pie, and shepherd’s pie is one of the most loved British classics.
Traditional shepherd’s pie includes ground meat, vegetables, gravy, and mashed potatoes, but there are endless variations of this recipe.
Chef Rick Stein has shared his beloved family recipe that was “cooked regularly” by his mum when he was growing up.
Described as “homely” and a “comforting gem”, the recipe pays close attention to the flavours of the meat.
While some people reach for HP sauce, and others Worcestershire, Rick’s recipe calls for a fruity addition. As per his mother’s advice, his go-to is a combination of Worcestershire sauce and redcurrant jelly.
Shepherd’s pie recipe
Ingredients
Two tbsp oil
One large onion, chopped
Three large carrots, peeled and cut into 2cm dice
Two cloves of garlic, chopped
100ml red wine
150ml lamb, chicken or beef stick or leftover gravy
Small sprig of rosemary
One tbsp Worcestershire sauce
One tsp redcurrant jelly
Two tbsp tomato paste
500g leftover lamb, chopped or shredded (if slow roasted)
150g fresh or frozen peas
Salt and pepper
Small handful flat leaf parsley, chopped
1kg potatoes, such as Maris Piper, peeled and diced
50g butter
60ml double cream
Salt and pepper
Method
First, heat the oil in a shallow casserole pan or saucepan over medium heat. Add the chopped onion and gently fry along with the garlic and carrots for about five minutes, until soft.
Next, add the red wine and tomato paste and bring to a boil, taking care not to let it bubble over. Turn down to a simmer and add the stock or gravy, plus the Worcestershire sauce, redcurrant jelly and the sprig of rosemary for a fragrant touch.
Add the lamb meat and the peas, season with salt and pepper, and gently simmer while you prepare the potatoes.
Peel and dice the Maris pipers into even-sized chunks. Getting them small is crucial to ensuring they mash well into a silky smooth topping.
Preheat the oven to 200C/180C fan. Add the diced potatoes to a saucepan filled with boiling salted water. Cook the potatoes for 10 to 12 minutes until tender.
Drain the potatoes in a colander and heat the butter and cream in the pan. Squeeze the potatoes through a ricer directly into the pan, or add the chunks and mash them up.
Keep mashing until there are no lumps, and stir regularly to work the butter and cream into the mixture. Season generously with salt and pepper, plus a little mustard if you wish.
If you’re not using a casserole pan, transfer the lamb mixture into an ovenproof pie dish, top it with the mashed potato and fluff up with a fork.
Carefully transfer the dish to the oven and cook for about 25 minutes until golden and bubbling. Rick suggests serving the pie with mint sauce and leafy greens or green beans.
