You Won’t Believe How Creamy & Crispy This Shepherd’s Pie Turns Out — Master It Tonight!
A comfort-food masterpiece: rich, wine-reduced meat filling topped with ultra-creamy mashed potato crust that browns golden and crispy. Follow these pro tips and you’ll have the best Shepherd’s Pie — perfect for family dinners and cozy nights.
Delicious Shepherd’s Pie
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Ingredients
- 800g beef mince (for Cottage pie) or lamb mince (for Shepherd’s pie)
- 2 carrots, peeled and finely cubed
- 1 large onion, finely cubed
- 2 celery stalks, finely cubed
- 3-4 garlic cloves, minced
- 5 button mushrooms, finely cubed
- 1/4 cup plain flour
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1/2 cup red wine
- 2 cups beef or mushroom stock
- 2 sprigs rosemary
- 5-6 white potatoes, peeled and cubed
- 3 tbsp butter
- 1/2 cup milk
- Parmesan (to taste)
How to Make Shepherd’s Pie — Step by Step
1. Prepare the mash
Cook the potatoes in a pot of boiling water until fork tender. Drain then mash. Add in the butter, milk and parmesan. Mix well until combined.
2. Brown the meat
In a pan over medium heat with a bit of olive oil, brown your ground beef (or lamb) mince, working in batches so it browns evenly.
3. Add veggies
Add the chopped onion, carrot, celery, garlic and mushrooms into the pan; sauté for around 10 minutes until softened.
4. Thicken
Add the flour and stir so everything is evenly coated. Cook for 2 minutes to remove raw flour taste.
5. Build flavour
Add tomato paste, Worcestershire sauce and red wine; scrape the pan to deglaze and let the wine reduce until nearly gone.
6. Simmer
Add stock and rosemary; simmer until the sauce becomes thick and glossy (about 20 minutes). Remove rosemary and season to taste. Preheat your oven to 200°C / 400°F.
7. Bake
Transfer the mince to a baking dish, top evenly with mashed potato. Create fork ridges for texture and bake 20–30 minutes until the top is golden and crispy.
Pro Tips for the Perfect Pie
- Meat: Brown meat properly in batches — overcrowding causes steaming, not browning.
- Wine: Let the wine reduce fully so the alcohol cooks off and flavors concentrate.
- Mash: Start potatoes in cold water and salt generously; use a potato ricer for the smoothest mash.
- Texture: Add fork ridges to the mash for extra crisping and an attractive finish.
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