Servings: 8
Olive oil
1 tbsp.
Black pepper
1 tsp.
Ground beef or lamb
1 lb.
1, large, finely diced
Large carrots
3-4, finely diced
Frozen peas
1 cup
Fresh thyme
3-4 sprigs, finely chopped
2 tbsp.
1 tbsp.
Red wine
1 glass
Tomato paste
2 tbsp.
Worcestershire sauce
2 tbsp.
Chicken stock
1 cup
Mashed potatoes
1 large quantity, about 6 cups
1, beaten
Parmesan cheese
grated, optional
Our Classic Shepherd's Pie
20 m
20 m
Ready in:
40 m
  1. Heat the oven to 400° F/200° C/Gas Mark 6.
  2. Add carrots to a skillet and sauté in olive oil until they start to get tender.
  3. Add onions, sauté for 1-2 minutes, and add meat. Season with thyme and black pepper.  
  4. Keep cooking until the meat is brown and drain fat. Add frozen peas and butter.
  5. Add flour, stir well, then add tomato paste, wine, and Worcestershire sauce.
  6. Cook for about 1 minute, add chicken stock, and let the dish reduce a bit until the gravy is thick. Season to taste and remove from heat.
  7. Prepare a 9x13 oven proof dish, grease it with butter, and add the sauce.
  8. Spoon the mash potatoes over top, brush with the egg, and sprinkle with Parmesan cheese.
  9. Bake for 20 minutes or until the potatoes are brown on the top.
  10. Serve as it is or with bread to enjoy the sauce.