Shepherd’s Pie

by Kirsten on January 27, 2012 · 6 comments

in Main Dishes, Pork & Lamb


Shepherd’s Pie is not a German dish at all, but I remember vividly eating it for the very first time. It was on my birthday a few years ago at one of my favorite restaurants here in Boulder, Colorado, “The Kitchen“. “The Kitchen” supports my high standards on food which are locally grown, directly from the farm and organic. I wish “The Kitchen” would be located a little closer to my home, so I could visit more often.

Here is my re-creation of their Shepherd’s Pie. I prepared it with a garlicky mashed potato topping and a base out of ground lamb, bacon, rosemary, onions, carrots and garlic.

Prepare this Shepherd’s Pie on a cold winter’s night as it is a very comforting dish that your family and friends will be raving about, I promise!

Oh, and if you replace the ground lamb with ground beef you will have prepared a delectable cottage pie.


Shepherd's Pie
5.0 from 1 reviews
Recipe type: Entree, Main
Prep time:
Cook time:
Total time:
Serves: 8
  • 2½ pounds (1 kg + 130 g) Yukon gold potatoes, peeled and cut into bigger pieces
  • 8 garlic gloves, peeled
  • 1 cup (240 ml) whole milk, heated
  • 6 tablespoons (85 g) butter, unsalted
  • salt, to taste
  • 2 pounds (1 kg) organic ground lamb (or beef)
  • 6 slices bacon, chopped
  • 1 large onion, finely chopped
  • 3 carrots, coarsely chopped
  • 7 ounces (200 g) frozen peas
  • 2 Tablespoons (30 ml) tomato paste
  • 2 Tablespoons flour
  • 2 Tablespoons (30 ml) Worcestershire sauce
  • 2 cups beef broth (I used organic chicken base)
  • salt, to taste
  • pepper, to taste
  • ½ cup sharp Cheddar cheese, grated
  1. Preheat you oven to 425 F (220 C). Butter a 9 by 13 inch baking dish. Set aside.
  2. Place potatoes and garlic in a bigger pot. Cover with water.
  3. Bring to a boil, add some salt and cook until the potatoes are cooked, about 30 minutes.
  4. Drain the water and add the butter. Let it melt.
  5. Mash potatoes with the milk. Season with salt to your liking.
  6. Heat a larger pan over medium heat and cook the bacon until browned and crisp. Transfer the bacon, without the drippings to a plate. Set aside. Leave about 2 Tablespoons of bacon drippings in the pan. Remove the rest.
  7. Add onions to the pan and cook for a few minutes. Add the carrots and cook both veggies for about 7 minutes. Season with salt and pepper. Remove from pan and set aside.
  8. Add ground lamb to the pan and cook on medium high heat until done, stirring occasionally.
  9. Return the onions and carrots to the pan and sprinkle with the flour. Stir and cook for 2 minutes.
  10. Stir in the peas, Worcestershire sauce, beef broth and tomato paste. Scraping up browned bits from the bottom of the pan.
  11. Simmer on low heat until thickened, stirring occasionally, about 10 minutes.
  12. Spoon lamb mixture in prepared baking dish. Spread mashed potatoes on top, evenly. Bake for about 20-30 minutes or until edges are bubbly and topping is lightly browned.
  13. Sprinkle with cheese and bake for another 10 minutes.
  14. Let rest for a few minutes before serving.
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Paige March 31, 2014 at 8:09 pm

One of my favorite foods! I might have to give this a try sometime. Yours looks great!

cookingrookie May 7, 2012 at 10:49 pm

I love that gorgeous color of the pie! Must have been delicious!

P.s. thanks for posting on RecipeNewZ, I hope you will contribute more 🙂

Kirsten February 24, 2012 at 5:44 am

Liebe Kirsten,
endlich bin ich dazu gekommen, Deinen Shepherd’s Pie (bzw. bei mir war es ein Cottage Pie) nachzumachen – absolut klasse! Wir konnten gar nicht genug davon bekommen und haben die Form buchstäblich leergekratzt. Besonders gut hat mir der Knoblauch am KartoffelpĂĽree gefallen, in den hiesigen Pubs ist es mir oft zu lasch gewĂĽrzt. Meine Version findest Du auch schon auf meinem Blog:

Vielen Dank für das leckere Rezept und Dir ein schönes Wochenende!
LG, Kirsten

manu February 6, 2012 at 8:25 am

That’s so beautiful!!
A good recipe for this cold season of the year. Have a nice week

Sue/the view from great island February 6, 2012 at 1:13 am

This is a family favorite, and yours looks worthy of a British pub!

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