I have made Shepherd's Pie many times over the years, especially when I have more people at the table and want to use ground meat. I started with Gordon Ramsay's recipe but kept things as simple as possible. I always peel all the vegetables first, then I move on to the rest of the steps. I didn't add anything spicy because there were kids at the table, and the result was suitable for everyone.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30 minutes
Cooking/baking time: 1 hour - 1 hour and 10 minutes (depending on the oven)
Servings: 6-8
Difficulty: medium
Recipe type: main course, family meal
Ingredients
1 kg ground beef and pork
500 g champignon mushrooms
1 large carrot
1 onion
1/2 leek
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
2 tablespoons Worcestershire sauce
1 cup tomato juice (about 200 ml)
salt
For the mash:
1 kg potatoes
1 egg
a pinch of ground nutmeg
100 g sour cream
100 g grated Parmesan
salt
For assembling:
butter for greasing the dish
breadcrumbs for coating the dish
For serving:
boiled green peas
assorted pickles
Preparation method
1. Start with the vegetables: wash and peel the potatoes, carrot, onion, leek, and mushrooms. Cut the potatoes into large cubes and set them aside for the mash. Slice the mushrooms. Grate the carrot, and finely chop the onion and leek.
2. In a large skillet, heat a bit of oil. Add the onion, leek, and carrot. Sauté over medium heat for a few minutes, just until they soften a bit.
3. Add the ground meat over the vegetables. Mix and cook until it is no longer pink. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and soften.
4. Sprinkle in the thyme, then add salt, Worcestershire sauce, and mix. Sprinkle the flour over the mixture and combine well. Pour in the tomato juice and mix again.
5. Let everything simmer over low heat for about 5 minutes until the mixture starts to thicken. Turn off the heat and let it cool slightly.
6. Meanwhile, boil the potatoes in salted water. Cook them until a fork easily pierces them, about 20-25 minutes. Drain them well.
7. Mash the potatoes while they are still warm. Add the sour cream, nutmeg, egg, and salt. Mix well until you achieve a creamy but not runny mash.
8. Preheat the oven to 180°C.
9. Grease a large baking dish with butter and sprinkle breadcrumbs to prevent sticking.
10. Spread the entire meat and vegetable mixture evenly in the dish.
11. Top the meat with the potato mash, leveling it with a spoon.
12. Sprinkle all the grated Parmesan on top.
13. Bake in the oven at a moderate heat for about 30-40 minutes or until it develops a golden crust on top.
14. Remove the dish and let the Shepherd's Pie cool slightly before slicing.
15. Serve with boiled green peas and assorted pickles.
Why I make this recipe often
It's a practical recipe, especially when I have ground meat to use and want a hearty meal for several people. It doesn't require complicated ingredients, and leftovers keep well and can be reheated for another meal. The kids eat it without issues, especially if I don't add spicy seasonings.
Tips and variations
Tips
If you don't have leek, you can use just onion.
Let the meat mixture cool slightly before adding the mash on top to prevent the layers from mixing.
Use starchy potatoes for a creamier mash.
Substitutions
The ground meat can be just beef, just pork, or a mix, depending on what you have.
You can omit the mushrooms, but they add flavor and texture.
The sour cream in the mash can be replaced with milk if you want a lighter mash.
Variations
You can add peas directly into the meat mixture if you like.
You can also add a thin layer of grated cheese between the meat and mash if you prefer.
Serving ideas
It’s great warm, served with boiled green peas and pickles. It also goes well with a simple salad if you don't have pickles on hand.
Frequently asked questions
1. Can it be made without the egg in the mash?
Yes, but the texture will be slightly different. The egg helps bind and creates a crust, but if you have allergies or prefer not to use it, you can skip it.
2. What type of meat do you usually use?
I most often use a mix of beef and pork because I always have it in the freezer. You can also use just beef.
3. Can I make Shepherd’s Pie a day in advance?
Yes, you can assemble the dish and keep it covered in the refrigerator. Bake it before serving. You may need to add an additional 10-15 minutes to the baking time if it’s very cold.
4. What type of dish do you use?
I use a ceramic or glass baking dish because they are easy to clean and non-stick, but any larger dish will work.
5. Should the mash be very soft or firmer?
I make it firmer so it stays on top and doesn't run over the meat. If it’s too soft, it will seep into the meat.
Nutritional values
Approximately per serving (out of 8):
about 380-420 kcal
protein: 22-25 g
fat: 18-22 g (varies depending on the type of meat used and the amount of Parmesan/sour cream)
carbohydrates: 30-35 g
These are just approximate values and depend on the portion sizes and exact ingredients used.
Storage and reheating
Once cooled, it can be stored in the refrigerator for 2-3 days, well covered. When reheating, I portion it out and put it in the oven or microwave. If there are leftovers, it won’t have the same texture as when freshly made, but the taste remains good. I do not recommend freezing with the mash, as it will become watery after thawing.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 30 minutes
Cooking/baking time: 1 hour - 1 hour and 10 minutes (depending on the oven)
Servings: 6-8
Difficulty: medium
Recipe type: main course, family meal
Ingredients
1 kg ground beef and pork
500 g champignon mushrooms
1 large carrot
1 onion
1/2 leek
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
2 tablespoons Worcestershire sauce
1 cup tomato juice (about 200 ml)
salt
For the mash:
1 kg potatoes
1 egg
a pinch of ground nutmeg
100 g sour cream
100 g grated Parmesan
salt
For assembling:
butter for greasing the dish
breadcrumbs for coating the dish
For serving:
boiled green peas
assorted pickles
Preparation method
1. Start with the vegetables: wash and peel the potatoes, carrot, onion, leek, and mushrooms. Cut the potatoes into large cubes and set them aside for the mash. Slice the mushrooms. Grate the carrot, and finely chop the onion and leek.
2. In a large skillet, heat a bit of oil. Add the onion, leek, and carrot. Sauté over medium heat for a few minutes, just until they soften a bit.
3. Add the ground meat over the vegetables. Mix and cook until it is no longer pink. Add the sliced mushrooms and cook for another 5 minutes, allowing them to release their moisture and soften.
4. Sprinkle in the thyme, then add salt, Worcestershire sauce, and mix. Sprinkle the flour over the mixture and combine well. Pour in the tomato juice and mix again.
5. Let everything simmer over low heat for about 5 minutes until the mixture starts to thicken. Turn off the heat and let it cool slightly.
6. Meanwhile, boil the potatoes in salted water. Cook them until a fork easily pierces them, about 20-25 minutes. Drain them well.
7. Mash the potatoes while they are still warm. Add the sour cream, nutmeg, egg, and salt. Mix well until you achieve a creamy but not runny mash.
8. Preheat the oven to 180°C.
9. Grease a large baking dish with butter and sprinkle breadcrumbs to prevent sticking.
10. Spread the entire meat and vegetable mixture evenly in the dish.
11. Top the meat with the potato mash, leveling it with a spoon.
12. Sprinkle all the grated Parmesan on top.
13. Bake in the oven at a moderate heat for about 30-40 minutes or until it develops a golden crust on top.
14. Remove the dish and let the Shepherd's Pie cool slightly before slicing.
15. Serve with boiled green peas and assorted pickles.
Why I make this recipe often
It's a practical recipe, especially when I have ground meat to use and want a hearty meal for several people. It doesn't require complicated ingredients, and leftovers keep well and can be reheated for another meal. The kids eat it without issues, especially if I don't add spicy seasonings.
Tips and variations
Tips
If you don't have leek, you can use just onion.
Let the meat mixture cool slightly before adding the mash on top to prevent the layers from mixing.
Use starchy potatoes for a creamier mash.
Substitutions
The ground meat can be just beef, just pork, or a mix, depending on what you have.
You can omit the mushrooms, but they add flavor and texture.
The sour cream in the mash can be replaced with milk if you want a lighter mash.
Variations
You can add peas directly into the meat mixture if you like.
You can also add a thin layer of grated cheese between the meat and mash if you prefer.
Serving ideas
It’s great warm, served with boiled green peas and pickles. It also goes well with a simple salad if you don't have pickles on hand.
Frequently asked questions
1. Can it be made without the egg in the mash?
Yes, but the texture will be slightly different. The egg helps bind and creates a crust, but if you have allergies or prefer not to use it, you can skip it.
2. What type of meat do you usually use?
I most often use a mix of beef and pork because I always have it in the freezer. You can also use just beef.
3. Can I make Shepherd’s Pie a day in advance?
Yes, you can assemble the dish and keep it covered in the refrigerator. Bake it before serving. You may need to add an additional 10-15 minutes to the baking time if it’s very cold.
4. What type of dish do you use?
I use a ceramic or glass baking dish because they are easy to clean and non-stick, but any larger dish will work.
5. Should the mash be very soft or firmer?
I make it firmer so it stays on top and doesn't run over the meat. If it’s too soft, it will seep into the meat.
Nutritional values
Approximately per serving (out of 8):
about 380-420 kcal
protein: 22-25 g
fat: 18-22 g (varies depending on the type of meat used and the amount of Parmesan/sour cream)
carbohydrates: 30-35 g
These are just approximate values and depend on the portion sizes and exact ingredients used.
Storage and reheating
Once cooled, it can be stored in the refrigerator for 2-3 days, well covered. When reheating, I portion it out and put it in the oven or microwave. If there are leftovers, it won’t have the same texture as when freshly made, but the taste remains good. I do not recommend freezing with the mash, as it will become watery after thawing.