| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 793 | 49g | 23g | 55g |
| sugars | fibre | protein | salt |
| 7g | 5g | 34g | 1.31g |
Why I Love British Shepherds’ Pie with Lamb
There’s something incredibly comforting about tucking into a traditional British dish of Shepherds’ Pie with Lamb. Whether on a chilly Seattle night or during a homestay in rural Japan, it’s a ritual that never fails to warm me from the inside out.
A Journey of Flavour
Inspired by my travels and the global influences seeping into my cooking practice, the Shepherds’ Pie with Lamb combines the rich, hearty flavours I so often crave when away from home with a certain Japanese finesse. Drawing on my dual heritage and my love for Pacific Northwest ingredients, you’ll find that I’ve subtly tweaked this traditional British recipe to strike a unique balance that sings to my experiences both on the US West Coast and in Japan.
A Touch of Inspiration
While I usually pay homage to my Japanese-American roots in my culinary endeavors, this time around, I took a leaf out of the book of the renowned British chef Gordon Ramsay. His take on Shepherds’ Pie was the springboard for my version of this beloved comfort food, and I’m grateful for his influence in helping me shape this recipe.
Retaining the classic ingredients like ground lamb, russet potatoes, onion, and garlic, I elected for less common additions such as fresh rosemary and thyme to lend a hint of the wild Pacific Northwest. The addition of a rich tomato paste and a hearty chicken broth brings in an intensity of flavor that, when coupled with earthy vegetables like carrots and peas, makes this meal a filling favorite for any time.
Perfect Pairings
While Shepherds’ Pie with Lamb is a complete meal in itself, it is the kind of versatile dish that plays nicely along with others. Complementing meals include a simple, crisp salad, or for those cold nights, pair it with a bowl of creamy French onion soup to take comfort to the next level. As a beverage pairing, a robust red wine or an imported British ale would do justice to the hearty flavors within this pie.
In conclusion, this recipe resonates deeply with my own culinary journey. Just as I bridge my dual heritage with Pacific Northwest and Japanese influences, this Shepherds’ Pie with Lamb represents a merging of the hearty sustenance of British cuisine with the subtlety I’ve learned to appreciate through my Japanese experiences. It’s a story of flavor, of comfort, and above all, of the global connections we can find on our dinner plates.
What You’ll Need
- 1 1/2 pounds of ground lamb
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh rosemary leaves, chopped
- 1/2 teaspoon fresh thyme leaves
- 2 pounds russet potatoes, peeled and cut into chunks
- 8 tablespoons unsalted butter
- 1/2 cup milk
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Peel and cut the russet potatoes into chunks, then place them in a large pot of salted water. Bring the water to a boil and cook the potatoes until they’re tender, about 20 minutes.
Step Two
While the potatoes are cooking, heat a large skillet over medium heat, and add the ground lamb. Cook until the lamb is browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
Step Three
Add the chopped onion, carrots, and garlic to the skillet, stirring to combine. Cook for 5-7 minutes or until the vegetables are softened. Add the frozen peas and cook for an additional 2-3 minutes.
Step Four
Sprinkle the flour over the lamb and vegetable mixture, stirring to combine. Add the tomato paste, chicken broth, Worcestershire sauce, chopped rosemary, and thyme leaves. Stir the mixture well, then let it simmer for 10 minutes.
Step Five
When the potatoes are cooked, drain them and return them to the pot. Add the unsalted butter and milk, then mash the potatoes until they are smooth. Season with salt and pepper to taste.
Step Six
Spread the lamb mixture into a large baking dish, then top with the mashed potatoes, spreading the potatoes to cover the lamb completely.
Step Seven
Bake the shepherd’s pie in the preheated oven for 25-30 minutes or until the potatoes are golden brown and the filling is bubbly. Let the pie cool for a few minutes before serving.
