There’s nothing quite like a proper Shepherd’s Pie. This is comfort food at its finest.
On the top, the fluffiest, most delicious, mashed potato, ever so slightly crisped up on the surface. On the bottom, a rich and indulgent minced lamb filling, laced with bold red wine and reduced all the way down to intensify the flavours. It’s a homerun of a meal in my books and I’m going to show you how easy it is to make a restaurant-quality version at home.
This one’s perfect to prep ahead and serve for the family or when you’re having friends round.
A few things to know before you start:
Lamb: Proper Shepherd’s Pie is made with ground lamb. It is Cottage Pie that uses beef. The method remains the same for both though, so use what you prefer.
Fresh herbs: Use fresh herbs in this recipe. They make a huge difference.
Sear: Sear the meat properly for maximum flavour. I will go into detail on this step below. Follow carefully.
Reduce: Don’t rush the reduction. This is the second most important step. No watery fillings round here.
Prep ahead: This one’s great to prep ahead of time. You can make the meat filling a day before and simply let it hang out in the fridge. Less stress on the day!
Serves 4
Listen to this episode with a 7-day free trial
Subscribe to Notorious Foodie to listen to this post and get 7 days of free access to the full post archives.
