Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
1.5kg boneless lamb shoulder, trimmed and diced
3 tbsp olive oil
100g cooking chorizo, skinned and chopped
2 medium onions, chopped
4 garlic cloves, crushed
200g carrots, diced
1 small leek, cleaned and thinly sliced
2 celery sticks, diced
1 tbsp smoked paprika
1 tbsp tomato purée
15g plain flour
600ml lamb or chicken stock
4 sprigs of thyme, leaves picked
4 fresh bay leaves
For the topping
1.2 kg floury potatoes, such as King Edwards, peeled
50g butter
2 garlic cloves, crushed
3 tbsp chopped flat-leaf parsley
100g Manchego cheese, grated
Share:
Step by step
Get ahead
Prepare to the end of step 5, cooling the filling and mash before assembling. Cover and chill or freeze. Add 10-15 minutes cooking time from chilled
Season the diced lamb. Heat 2 tablespoons of the oil in a large, flameproof casserole, add half the lamb and fry over a high heat until nicely browned all over. Spoon onto a plate and repeat with the rest of the lamb (you shouldn’t need any more oil for the second batch). Add the chorizo to the casserole and fry briefly until lightly golden. Scoop out to the plate.
Preheat the oven to 150°C, fan 130°C, gas 2. Add the remaining tablespoon of olive oil to the casserole with the onions and garlic and fry over a medium heat for 8-10 minutes until soft and lightly golden. Add the carrots, leek and celery and fry for 5 minutes more. Stir in the smoked paprika, tomato purée and flour and cook for 1-2 minutes, stirring. Gradually add the stock, stirring until smooth. Bring to a simmer and add the thyme, bay leaves, lamb, chorizo and seasoning. Cover with a tight-fitting lid and cook in the oven for 11⁄2 hours, stirring occasionally.
Remove the lid from the casserole and cook uncovered in the oven for another 30 minutes to reduce and thicken the sauce, by which time the lamb should be meltingly tender and just falling apart. Meanwhile, cut the potatoes into large chunks, put into a large pan of cold salted water and bring to the boil. Cook for 20 minutes until tender then drain into a colander and leave to steam for a couple of minutes.
Melt the butter in the used potato pan, cook the garlic for 1 minute, then mash with the potatoes and parsley, off the heat. Season to taste.
Put a baking tray into the oven and heat to 200°C, fan 180°C, gas 6. Season the lamb mixture to taste and spoon into a deep 24cm x 30cm ovenproof baking dish. Spoon over the mashed potatoes, making sure they make a good seal with the edge of the dish. Lightly rough up the surface with the back of a fork and scatter over the grated cheese.
Bake for 35-40 minutes until bubbling hot and golden brown.
You might also like...
-
-
-
-
-
-
-
-
winWin tickets to see The Phantom of the Opera, and a night at a four-star London hotel
Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.
A dish of shepherd's pie. Cottage pie is made using similar ingredients to shepherds pie - what separates them is the type of meat used. Nationally Cottage pie is made with Beef mince and Shepherds pie is made with Lamb mince.
The main difference between Cottage Pie and Shepherd's pie is cottage pie uses ground beef, and Shepherd's pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd's pie using this recipe, simply substitute ground lamb.
Thicken the Filling – Stir in salt, pepper, and flour.Add beef stock and Worcestershire sauce.Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.
OUR TOP TIPS. To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato.
The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.
Both ingredients are already cooked so it really only needs to be in the oven long enough for the potato to form a golden brown crust on top. Minced or ground beef is used for a Cottage Pie not a Shepherds pie.
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.
Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.
This ultimate comfort food can be quite unhealthy, with lots of butter in the mash and pushing up your saturated fat intake. Here are a few ideas to make this classic a little healthier and just as tasty.
Why is my Shepherd's Pie soupy? If your casserole is too runny, chances are you either didn't add enough flour to thicken the gravy or you didn't simmer it long enough to reduce the liquid. Also, make sure your potatoes are thoroughly drained before making the mashed potatoes, so the topping is not too sloppy.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
A soggy bottom crust happens when the wet filling of your pie soaks into the raw pie dough beneath before it's had a chance to set, causing it to become sodden and gummy. This is particularly problematic with both fruit pie and custard fillings because they have high moisture content.
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.
Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557
Phone: +59115435987187
Job: Education Supervisor
Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening
Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 1 hr
