British comfort food never really grabbed me until I started cooking it myself. Once I learned the history behind the dishes and how to make them properly, I began to appreciate how hearty and comforting they are. I started including them in my menu; it saves me from eating out, and knowing exactly what’s in the meal is reassuring.
Shepherd’s pie is a classic British and Irish dish that reflects the practicality of rural life. The term “shepherd’s pie” refers to the version made with lamb, because shepherds tended sheep. Originally, people used leftover roasted meat, mixed it with vegetables in a gravy, then topped it with mashed potatoes and baked it. By the 19th century, shepherd’s pie had become a staple of home cooking, especially for working-class families, because it was economical and nutritious. Over time, it became an enduring symbol of British comfort food. If you visit today and eat in a pub, it is almost always on the menu.
Classic Shepherd's Pie
Ingredients:
Topping (Mashed Potatoes)
1.5 kg potatoes, peeled and cut into chunks
4 tbsp butter
½ cup milk or cream (add more if needed)
Salt & pepper to taste
Optional: 1 egg yolk (makes the top golden and richer)
Filling
1 kg ground lamb
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
½ cup beef or lamb stock
2 tsp fresh thyme (or ½ tsp dry)
2 tbsp flour
Salt & pepper to taste
2 tbsp oil or butter for sautéing
½ cup wine (I used blackberry wine)
Extra butter for dotting.
Instructions:
Make the mashed potatoes
Boil potatoes in salted water until tender (about 15 minutes).
Drain, mash with butter and milk/cream. Season well with salt & pepper.
Stir in egg yolk if using (it gives a nice browned top).
Cook the filling
In a large pan, sauté onions and carrots in oil until softened.
Add garlic and cook 1 minute.
Add ground lamb,
Cook until browned, breaking it apart.
Stir in tomato paste, Worcestershire, thyme, rosemary, salt, and pepper.
Mix well to meld the flavours.
Add flour.
Add wine (if using)
Add stock and simmer 5 to 7 minutes until slightly thickened.
Assemble
Preheat oven to 400°F / 200°C.
Transfer the meat mixture in a baking dish. 
Spread the meat mixture and level off nicely.
Spoon mashed potatoes on top, start at the edges and work your way to the center.
Level it off.
Rough it up with a fork to give more crispy bits.
Bake!
Dot with butter (optional, it gives it shine and added crispiness)
Bake for 20 to 25 minutes.
or until the top is lightly browned and the filling is bubbling around the edges.
Let it cool a bit.
Beautiful crispy crust.
Garnish with fresh herbs.
Served with steamed vegetables.
The gravy is full of flavour and depth.
Each mouthful combines the soft, fluffy potatoes with the savoury, flavourful meat and vegetables, very satisfying.
Try making it, it will never disappoint you.
Wishing everyone a lovely day!
Mariah 💕
