Shephard’s Pie is an classic Welsh dish made for the sheep herders returning home after a long day of, you guessed it, herding sheep. Originally made with stewed lamb, it is made today with ground lamb or ground beef, or a combination of both. Combine with chopped vegetables and top with mashed potatoes. Cheese is often added atop the mashed potatoes to make this dish extra comforting.

Traditional Welsh Shephard’s Pie

Shephard's pie is a traditional casserole made from a stew of ground lamb or beef and vegetables baked under a covering of mashed potatoes. A perfect comfort food for chilled sheep hearders after a long day. Any mashed potato recipe can be used, including any of these three mashed potato dishes. For those looking for a low carb. version, mashed cauliflower works well.

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Course: Brunch, Lunch, Main Course

Cuisine: British, Wales

Prep Time: 40

Cook Time: 35

Total Time: 1 15

Servings:

Author: My Hungry Traveler

Equipment

2 cup measuring cup
Large pot
9 by 13-inch ovenproof casserole dish
Food Processor or blender (optional)

Ingredients

1 RECIPE Irish mashed potatoes
1½ cup Chicken broth
2 packet Unflavored gelatin packets (about 5 tsps)
2 tbsp Vegetable oil
2½ lb Ground lamb, beef or both
1 large Yellow onion, diced
3 medium Carrots, diced
2 ribs Celery, diced
2 cloves Garlic, minced
2 tbsp Tomato paste
1 cup Dry red wine
½ tsp Dried thyme
1 Bay leaf
1 tbsp Worcestershire sauce
1 tsp Marmite, soy sauce, or Asian fish sauce
2 tbsp Flour
8 oz Frozen baby peas
Salt and ground black pepper to taste
Optional: grated parmesan cheese for topping

Instructions

Prepare Mashed Potatoes – Make an Irish mashed potato recipe and set aside. Store bought are fine as well.
Prepare Meat Filling – Stir gelatin into 2 cups of warm broth in a measuring cup. Set aside.
Heat oil in a large pot over medium-high heat. Add half of the ground meat and cook, stirring, 5 or 6 minutes to brown. Use a potato masher to break-up meat. Add remaining meat and stir-mash for another 3 minutes. Spoon out excess fat in pan leaving 3 tbsps. Add onion, carrot, celery, and garlic and cook, stirring, another 4-5 minutes.
Reduce heat to medium and stir in tomato paste for another minute. Add red wine and turn heat up until mostly evaporated, scaping up the brown bits from the bottom. Add reserved chicken broth, Worcestershire sauce, soy (or Marmite or fish sauce), thyme, and bay leaf. Sprinkle flour over meat and stir to combine. Bring to a boil then reduce heat to low and simmer until sauce is reduced and thick, about 20 minutes. Discard bay leaf, stir in peas, and season with salt and pepper.
Assemble and Bake – Preheat oven to 425°F. Fill a casserole ½ up with meat mixture. Top with a thick layer of mashed potatoes, spreading them evenly over the top. Make a pattern in the potatoes with the spatula. If using, sprinkle parmesan cheese on top.
Bake until top is browned, about 20 minutes. Let stand 15 minutes. Serve.

Notes

Casserole may be fully cooked in advance and refrigerated up-to days. Reheat in a 350F oven for 35 minutes.
Dish can be placed under broiler to get a deeper brown top.