Hello friends, today I am sharing another Shepherd’s Pie Recipe different from my last Shepherd’s Pie! In the last recipe, I made it with ground beef. I know, I know that is not the “proper” way to make it. After all, shepherds don’t herd cows, they herd sheep! So this time I have made it with lamb, and boy is it good! I hope you enjoy it as much as I do.
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How to Make a Shepherd's Pie That's the Real Deal... Kind Of!
Hello friends, this Shepherd's Pie, it's the real deal. Kind of. Today I am making it with lamb like a traditional Shepherd's Pie, but I still like to use mushrooms and a layer of Potato on the bottom. That way, I can add a layer of cheese before the meat. But you can change it to make it the way you like which always makes the dish better!
Recipe Video
Recipe Ingredients
- 2 tablespoons of Clarified Butter or your favorite cooking oil
- 2 pounds of Ground Lamb Shoulder or Ground Chuck 80/20
- 1 large Onion diced
- 4 ounces Mushrooms sliced
- 1 tablespoon Thyme freshly chopped
- 1 tablespoon Rosemary freshly chopped
- ¼ cup all purpose Flour
- 1 ½ cup Good Red Wine (the Chef used a Cabernet Sauvignon)
- 2 tablespoons Garlic chopped
- 1 cup Carrots cut into dice very small
- 6 ounces Tomato Puree
- 12 ounces Chicken Stock
- 2 tablespoons Parsley chopped
- 4 tablespoons Worcestershire Sauce
- 1 ½ cup Peas defrosted
- Salt and Pepper to taste
- 6 ounces Cheddar grated
- 3 ounces Parmigiana Reggiano grated
- Approximately 8 cups of Mashed Potatoes
Recipe Instructions
The lasagna pan used in the video is 12-inches x 8 ½ inches x 2.5-inches deep.
Preheat Oven to 350°F / 175°C
- Using 2 frying pan, heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the meat in one pan and sauté the meat until golden brown (this could take 10/12 minutes).
- In the other fry pan, heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the onion, when it turns golden brown, add the mushroom cook until they have released all their water. And reserve for a later use.
- In the first frying pan, with the golden-brown meat, add the thyme, rosemary. Add the flour and mix well. Add the wine and let it reduce for 1 minute or 2. Add the carrots, the garlic, tomato puree, chicken stock and 2 tablespoons chopped parsley. Adjust salt and pepper to taste. Cook for 15/20 minutes at low heat!
- Add the Worcestershire sauce, reserved mushrooms and onion from the other frying pan and peas and cook the mixture for a few minutes until it thickens slightly.
- To put the recipe together follow the technique on the video.
- Place in a preheated Oven for about 45/60 minutes until the top layer is golden brown. If after 45 minutes it is not brown enough, put it under the broiler for a few minutes.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Huge fan chef! I’ve made this recipe twice exactly as you’ve laid it out here and it was phenomenal. You’re the best! Thank you chef! I hope you have a fantastic day!
🙏🙏🙏❤️
Hullo Jean/Pierre, may I add info to your Shepherds Pie,, you have a delicious Cottage Pie there,, with Vegies from CottageGarden,, but Shepherds Pie is a “completely” different texture and taste,,,
made with Pieces of Roast Lamb fed into your own mincer, mixed with lots Tomato Sauce, pressed into Pie Dish, topped with Mash Potato, browned under grill, the texture of that meat is amazing, and flavour of Roast Lamb, needed no extra flavours, and no vegies added, they are boiled and served alongside,,, I watched my Grandma make this in WW2 yrs 1940’s, us kids loved it ,,, yes you can use other Roast meats, but wont get that Lamb flavour,,—- for a shortcut, buy cold Roast meat from the Deli and mince it yourself,,if beef, add few peices cooked silverside.
please do try this,,
Great comment, Thank you! 😊
Excellent! Another winner! I made this as written, except that I used ground pork. My local grocery had pork butts for $1.95 a pound, so I ground it myself along with a little leftover bacon. How bad could it be? Outstanding!
Hello, Chef Jean-Pierre
It was our 33rd wedding anniversary on the 6th on Jan and I made your cottage pie – I used yout recipe as is but substituted the lamb for pet-soaked soya chunks as we are vegan.
It was so delicious.
I’ve made this with cauliflower mash instead of the potatoes! Most excellent!