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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Place the potatoes in a large pot and cover them with cold, salted water.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
Drain thoroughly and return the potatoes to the pot. Mash until smooth.
Stir in the butter, warm milk, egg yolks, salt, and black pepper. Mix until creamy and set aside.
Preheat the oven to 400°F (200°C).
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the minced lamb or beef in batches, if necessary, and cook until deeply browned, breaking it up with a wooden spoon as it cooks.
Transfer the browned meat to a bowl and set aside.
Add the onions, carrots, and celery to the same pot. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.
Add the garlic and tomato paste. Cook for approximately 1 minute.
Sprinkle in the flour and stir well to coat the vegetables and absorb the fat.
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer and cook for 5–7 minutes, allowing the wine to reduce slightly.
Return the browned meat to the pot. Add the stock, Worcestershire sauce, thyme, rosemary, and bay leaves.
Bring the mixture to a gentle simmer. Cook uncovered for 25–30 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender.
Remove the bay leaves and stir in the frozen peas. Taste and adjust the salt and pepper.
Transfer the meat filling to a large greased baking dish, approximately 9 by 13 inches, or divide it between two smaller dishes.
Spoon the mashed potatoes evenly over the filling. Spread them gently to the edges, sealing the meat mixture beneath the potatoes.
Use a fork to create ridges across the surface. Sprinkle the cheddar cheese over the top, if using.
Place the baking dish on a baking sheet to catch any drips.
Bake uncovered for 25–30 minutes, or until the filling is bubbling and the potato topping is golden brown.
For a deeper golden crust, place the pie under the broiler for 2–3 minutes, watching carefully to prevent burning.
Allow the shepherd’s pie to rest for 10–15 minutes before serving. Sprinkle with chopped parsley.
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Minced lamb makes this a traditional shepherd’s pie, while minced beef is commonly used for cottage pie.
Choose a dry red wine such as Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir.
The meat filling should be thick before it is topped with potatoes. If it seems too loose, simmer it for a few additional minutes.
The filling and mashed potatoes can be prepared a day in advance. Assemble the pie, cover, and refrigerate until ready to bake.
If baking the pie directly from the refrigerator, add approximately 15–20 minutes to the cooking time.
For extra richness, stir 2 tablespoons of butter into the meat filling just before assembling the pie.
Can I use a different type of meat?
Yes, you can use minced beef for a cottage pie variation.
What type of red wine should I use?
Choose a dry red wine such as Cabernet Sauvignon, Merlot, Shiraz, or Pinot Noir.
Can I prepare the pie in advance?
Yes, the filling and mashed potatoes can be prepared a day in advance. Assemble the pie, cover, and refrigerate until ready to bake.
How do I achieve a golden crust on the potatoes?
For a deeper golden crust, place the pie under the broiler for 2–3 minutes, watching carefully to prevent burning.
What can I serve with shepherd’s pie?
Serve warm with steamed green beans, roasted vegetables, buttered peas, or a crisp green salad.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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