Shepherd’s Pie

Prep Time 15 min Cook Time 70 min Rest Time 120 min Total Time 3 hrs 25 mins


Mashed Potato




  1. In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and cook for 1 minute. Next, incorporate the celery, carrots, rosemary, and thyme. Cook for approximately 3 minutes, or until they become tender and sweet.

  2. Raise the heat to high. Add the meat to the pan and cook, breaking it into smaller pieces as you go, until it becomes browned.

  3. Introduce the flour and blend it in. Next, add the bay leaves, bouillon cube, tomato paste, broth, red wine, and Worcestershire sauce. Stir the mixture together until it's well combined.

  4. Bring the mixture to a simmer, and then reduce the heat to medium to maintain a rapid simmer. Allow it to cook for 30 minutes, stirring occasionally, until it thickens and reaches a gravy-like consistency.

  5. Season with a sprinkle of salt and pepper. Transfer the filling to a pie baking dish with a capacity of 1.5 liters. Mix in the peas. Cover the dish and refrigerate it for at least 1 hour to cool.


  1. Preheat oven to 180˚C.

  2. Boil the potatoes for about 15 minutes, or until they are tender. Drain the water and return the potatoes to the pot. Let them sit for approximately 30 seconds.

  3. Mash the potatoes with butter. Slowly add milk and sprinkle salt and pepper. Continue mashing until the mixture becomes soft and smooth.

  4. Spread the mashed potato evenly over the pie filling. Use a fork to create decorative squiggles on the surface. Sprinkle with Parmesan cheese and drizzle a generous amount of butter.

  5. Bake for around 30 minutes, or until the surface takes on a deep golden color, and the edges are bubbling. To ensure it's thoroughly cooked, you can insert a knife into the center.

  6. Let the dish rest for 5 minutes before serving. Garnish with a sprinkle of fresh thyme leaves. Enjoy your meal!

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