Shepherd's Pie with Roasted Garlic Mashed Potatoes
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5 from 4 votes

Shepherd's Pie with Roasted Garlic Mashed Potatoes

Classic dish loved by many. Gorgeous minced lamb stewed gently with variety of vegetables and roasted garlic enhancing the flavour of mashed potato topping makes for wonderful feast at any time of year.
Course Main Course
Cuisine British
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
5 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author Jo Allison

Ingredients

Shepherd's Pie Filling

  • 500 g minced lamb
  • 2-3 carrots (roughly 230g) roughly chopped
  • 2-3 celery stalks (roughly 100g) roughly chopped
  • 1 large onion (roughly 210g) finely chopped
  • 1 leftover broccoli stalk (roughly 100g) roughly chopped
  • 500 ml hot lamb stock (from cube is fine)
  • 2 Tbsp tomato puree
  • 2 bay leaves (dried or fresh)
  • 1 1/2 tsp dried thyme or rosemary
  • 1-2 Tbsp Worcestershire sauce or to taste
  • 2 Tbsp plain flour
  • sunflower oil / olive oil

Roasted Garlic Mashed Potato Topping

  • 1 head of garlic
  • 1 kg floury potatoes
  • 75 g unsalted butter
  • 75 ml milk
  • 50 g strong cheddar cheese

Instructions

Roasted garlic

  • Cut the top off entire head of garlic so that you can see the cloves, sprinkle with salt, drizzle with olive oil and roast wrapped in foil at 180C/350F/gas mark 4 for 40min.

Shepherd's Pie Filling

  • Heat a glug of oil in a large pot with a lid and sautee prepared chopped vegetables (onions, celery, carrots and broccoli stalk) until soft but not coloured approx. 5 min
  • Add minced lamb and sautee it together with vegetables for approx 10 min. Make sure you break it up with wooden spoon as it cooks.
  • Add thyme or rosemary, bay leaves, tomato paste and flour. Stir briefly and slowly start adding hot lamb stock stirring everything slowly with wooden spoon until you've used up all the stock. Add Worcestershire sauce, cover pot with the lid (leaving small opening for some steam to escape) and let it simmer for approx. 30 min. Season to taste with salt and pepper and perhaps some more Worcestershire sauce.

Roasted Garlic Mashed Potato Topping

  • Boil the potatoes in a large pan of salted water until cooked. Drain well and mash with butter and milk. Squeeze roasted garlic out and onto the potatoes and mix well. 

Pie Assembly

  • Preheat the oven to 180C/350F/gas mark 4. Transfer the pie filling to the ovenproof pie dish, top with mashed potato and sprinkle with some grated cheddar. Bake for approx. 25-30 min until golden and bubbly. Serve with your choice of vegetables or salad. Enjoy!

Notes

If you decide to go for the version of shephard's pie without roasted garlic mashed potato you may want to adapt the recipe as follows:
  • Add 2 crushed garlic cloves to the pie filling when sautéing the vegetables for a bit of garlic flavour as you won't have it in your mash.
  • When you finish simmering your filling you might want to add 400g tin of baked beans (right before you are ready to transfer the filling to your pie dish). It might be an unexpected addition but very tasty.