Ingredients:

  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 500g (1.1 lbs) ground lamb
  • 2 carrots, peeled and diced (approx. 200g)
  • 2 parsnips, peeled and diced (approx. 200g)
  • 1 celeriac, peeled and diced (approx. 200g)
  • 1 tbsp (15ml) tomato puree (tomato paste)
  • 500ml (2 cups) beef stock (low sodium preferred)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tbsp (30ml) all-purpose flour
  • 1.5 kg (3.3 lbs) potatoes, peeled and quartered (Russet or Yukon Gold recommended)
  • 115g (1/2 cup) unsalted butter
  • 120ml (1/2 cup) milk or cream
  • Salt and freshly ground white pepper to taste
  • Optional: 50g (1/4 cup) grated cheddar cheese for topping

Instructions:

  1. Dice all root vegetables into roughly the same size for even cooking.
  2. Heat olive oil in a large skillet or Dutch oven. Sauté onion and garlic until softened. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Add diced carrots, parsnips, and celeriac to the skillet. Cook for 5-7 minutes, until slightly softened. Stir in tomato puree, flour, rosemary, and thyme. Cook for 1 minute.
  4. Gradually pour in beef stock and Worcestershire sauce, stirring to combine. Bring to a simmer, then reduce heat and cook, covered, for 45 minutes, or until the vegetables are tender and the sauce has thickened. Season with salt and pepper to taste.
  5. While the filling is simmering, boil potatoes in salted water until tender. Drain well and return to the pot. Mash potatoes with butter and milk (or cream) until smooth and creamy. Season with salt and white pepper to taste.
  6. Preheat oven to 200°C (400°F/Gas Mark 6). Spread the lamb and vegetable filling evenly into the prepared baking dish. Top with the mashed potato, spreading it to cover the filling completely. Optionally, sprinkle with grated cheddar cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
  8. Let the Shepherd's Pie rest for 10 minutes before serving.