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.

How to make Shepherd's Pie - Chef Jean-Pierre

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!
4.50 from 14 votes

Recipe Video

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

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.
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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