How To Make The Best Shepherd's Pie Ever
Today we're making shepherd's pie. This is one of the best comfort food dishes in the world and I think you'll agree. Obviously, make this before St. Paddy's Day, but it really is worth making any time of the year. I hope you enjoy this shepherd's pie video!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHEPHERD'S PIE PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the mashed potatoes
3 ½ (1600 grams) pounds russet potatoes peeled
1 ¼ (115 grams) cups Parmigiano Reggiano grated, divided
¾ cup (170 grams) heavy cream plus more if too dry
1 stick (113 grams) butter melted
salt and pepper - to taste
3 large egg yolks
For the filling
2 pounds (910 grams) ground lamb
1 ½ (225 grams) cups frozen peas
1 large onion - diced
3 celery ribs - diced
3 medium carrots - diced
5 cloves garlic - minced
3 ounces (85 grams) tomato paste
¼ cup (35 grams) all-purpose flour
1 12-ounce (354 grams) bottle of Guinness
¼ cup Worcestershire sauce
1 tablespoon fresh thyme - leaves only
1 tablespoon fresh rosemary - chopped, leaves only
2 cups (460 grams) low-sodium beef stock
salt and pepper - to taste
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Shepherd's Pie | Easy Quick Delicious How To Make Recipe
How to make the most delicious Shepherd's Pie. This recipe is easy to follow and the results are amazing. This Shepherd's Pie is the perfect comfort food for those winter days. Jump into the kitchen and make this today. Enjoy!
Serves 6 to 8
Instructions
Mashed Potato -
1kg (2.2lbs) - Kestrel, Russet or Yukon Gold Potatoes
4 Tbsp (56g) - Unsalted Butter, Softened
1/3 Cup (80ml) - Whole Milk, Warmed
2 - Free Range Egg Yolks
4 Tbsp (30g) - Parmigiano Cheese (Parmesan)
2 Tbsp - Olive Oil
1kg (2.2lb) - Lamb Mince
1 - Carrot, Peeled & Grated
1 - Brown Onion, Grated
3 - Cloves of Garlic, Grated
3 - Sprigs of Thyme, Roughly Chopped
1 - Sprig of Rosemary, Chopped
2 Tbsp (50g) - Tomato Paste
2 Tbsp (30ml) - Worcestershire Sauce
1 Cup (250ml) - Red Wine (Can be substituted for 1 Cup (250ml) Vegetable or Chicken Stock
1 Cup (250ml) - Vegetable or Chicken Stock
Seasoning to taste
How To Make Vegetable Stock -
How To Make Chicken Stock -
Music in this video
Song - Coffee and Unicorns
Artist - Henyao
Song - Totem Waves
Artist - Giants Nest
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
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Vegan Shepherd's Pie!
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Hi Everybody! Here's an EASY Vegan Shepherd's Pie Recipe!
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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Perfect Shepherds Pie!
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Shepherds Pie
Ingredients:
2 lbs Ground Lamb or Beef
3 lbs Russet Potatoes (pealed and cut)
1 Medium Onion (finely diced)
2-3 Carrots (finely diced)
2-3 Ribs Of Celery (finely diced)
2 Tbsp Garlic (minced)
1-2 Tbsp Fresh Thyme
2 Tbsp Tomato Paste
1-2 Tbsp Flour
1 Cup Cabernet Red Wine
1 Cup Beef Stock
1-2 tsp Worcestershire Sauce
3/4 Cup Peas
1-1.5 Cups Freshly Grated Parmesan Cheese
Butter
Milk
Olive Oil
Fresh Parsley (optional)
Salt and Pepper
Instructions:
In a large pot filled with water, add the cut potatoes and some salt. Bring to a boil until the potatoes are soft then drain. Mash the potatoes until smooth with a stick of butter and some milk. Season to taste with salt and pepper then set aside.
In a large pan on medium high heat, add 1 Tbsp of olive oil and the ground meat. Brown the meat then season with salt and pepper. Remove from the pan and set aside.
In the same pan, discard the fat (if any) and reduce the heat to medium. Add 3 Tbsp of butter and the diced onions. Caramelize the onions slightly then add the carrots and celery. Cook for around 5-7 minutes then add the garlic, thyme, and tomato paste. Bloom the tomato paste, then mix into the veggies. Sprinkle in some flour, and mix.
Next add the wine and bring to a simmer. Add the beef stock, Worcestershire sauce, and ground meat back to the pan. Let reduce and simmer on low heat until the filling is thickened and the vegetables are soft, about 15-20 minutes. (Add more stock if needed). Add the peas to the pan and season with salt and pepper to taste.
Next in a lightly greased 9x13 casserole dish, spread the meat mixture evenly in the bottom of the pan making sure to pack it in tightly. Spread the mashed potatoes over top of the meat filling evenly and top with a generous layer of Parmesan cheese.
Bake in the oven set to 375 degrees Fahrenheit for 35 minutes then place under the broiler for about 3-5 minutes to brown the parmesan cheese. (Make sure to keep a close eye on it so the cheese does not burn). Let the shepherds pie rest for 20 minutes.
Slice, serve and garnish with parsley.
Enjoy!
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Babe wanted shepherds pie 
Shepherds pie
Ingredients
1kg lamb mince
500ml beef stock
2 carrots
2 celery sticks
2 onions
5 cloves of garlic
2 tbsp flour
1 beef stock cube
2 rosemary sprigs
2 bay leaves
2 tbsp tomato puree
6 dashes of worcestershire sauce
1kg mashing potatoes
50g parmesan cheese
100g butter
150ml milk
20g breadcrumbs
1 cup frozen peas
Salt and pepper
Method
Peel your potatoes, add them in a pot with cold water and bring to boil.
Dice all of your vege and sautée them in a pan.
In a seperate pan, brown off all of your lamb mince with salt.
Add the browned lamb mince to the sautéed vege.
Stir in flour followed by tomorrow purée, worcestershire sauce and herbs.
Pour in your stock and bring to a simmer. Cook this for 35 minutes.
Once your potatoes are cooked, drain them and let them steam dry.
Add your butter and milk to the steamed potatoes, and mash.
Turn the heat off the cooked mince and veg, and stir through one cup of frozen peas.
Top this with the mash potatoes, then breadcrumbs, then grated parmesan cheese.
Bake the whole dish at 180°C for 15 minutes or until the potatoes are golden brown.