Shepherd’s Pie with tomatoes is basically a lamb stew with a nice crunchy potato top. My research into this topic revealed a straightforward pattern to classify the Shepherd’s/Cottage pies. It works this way: lamb (Shepherd’s) or Cottage (Beef), then there is the issue of adding tomatoes or not. Lastly, the issue of do you add vegetables (and what kind) or not? So there are eight types of pies. What is my favorite? The one in front of me.
This is a recipe for Shepherd’s pie — with lamb. You may like to check out my similar recipe for Cottage pie using beef.
Make this in one large dish if you would like, or divide it into multiple dishes and refrigerate or freeze some for later. Like a stew, it only improves overnight.
Notes on Ingredients
Ingredients for a simmer
In my testing of tomatoes in the Shepherd’s Pie, I determined that cooking first with a long, slow simmer improves the taste. In this case, a can of chopped tomatoes cooks down nicely into the stew. I prefer canned over tomato sauce as it is a bit lighter and I like being able to test the pieces of tomato. This is combined with the stock for the simmer.
While the chopped tomatoes cook down nicely, a bit stronger taste comes from adding a couple of tablespoons of tomato paste along with red wine and Worcestershire sauce. Using Worcestershire sauce is optional; in fact, quite frequently many recipes from the U.K. leave out the Worcestershire sauce. But, it just doesn’t taste right to me without it.
In this preparation, I use both peas and carrots. These are the most common vegetables from my research. The peas especially provide a nice offset.
Learning to salt, while so basic to cooking, is not as easy as one would think. It is not an accident that Samin Nosrat makes it one of her four pillars of cooking in her book Salt Fat Acid Heat. This pie is a classic example of the issue. If the salt is not right, the dish lacks the desired flavor. And it cannot just be added later. In each step, salt needs to be considered. The meat stew should be tasted before the simmering is completed to make sure it is right. Same with the potatoes. The water for boiling the potatoes should be salted. Ms. Nosrat suggests it should taste like the sea. That is a good standard. Lastly, the mash should be tasted before assembly and the amount of salt adjusted if needed. Each has to be tasted before completion.
Notes on Technique
Basically foolproof with one exception
Cottage and Shepherd’s pies are incredibly easy to make and very forgiving. As discussed, I like the Cottage version better with a low simmer, but it is not a necessary technique. Since the tomatoes are added, this one requires a bit more stewing, if not then a little sauteéing past browning is required.
However, what is important is the choice of pan (or pans) to use in the oven. If your pan is too big, the stew and potatoes will be too spread out to bake properly, and this is true if the pan is too small and the stack is too thick. You want the final product to be about 2 – 2½ inches (5 – 6 cm) thick. Spread about 1 – 1½ inches of stew on the bottom and top with about ¾ – 1 inches of potatoes. Remember you can use multiple small pans to save some for later in the refrigerator or freezer.
- Vegetable Oil
- 1 Large Onion, chopped
- 1 lb (500g) Ground Lamb
- 2 - 3 medium carrots, chopped
- 2 Tablespoons Tomato Paste
- 1 to 2 ounces (25-50ml) of red wine, or to taste
- 2 Tablespoons Flour
- 3 or 4 sprigs fresh thyme (leaves only) or dried (about ½ teaspoon)
- 14.5 ounce (441g) Can chopped tomatoes
- 1.25 cup (300 ml) beef broth or stock. (Chicken or vegetable stock will do)
- ½ cup English peas
- Salt and Pepper
- Worcestershire Sauce, to taste
- 2 lb (900g) Russet potatoes, peeled and roughly chopped.
- 6 Tablespoons Butter
- ½ cup milk
- Preheat oven to 375°.
- In a medium saucepan add a little oil and saute the lamb and the onions until lamb is lightly browned all over, stirring often. Add the carrots and cook for 4 to 5 minutes or until softened. Drain off excess fat. Add the flour, the wine, and tomato paste and cook for a minute or so until the wine is reduced, stirring constantly.
- Stir in the canned tomatoes, the stock, the thyme, salt, and pepper. Simmer slowly for about 35-40 minutes, stirring occasionally until the mixture thickens.
- While the mixture is simmering, start the potatoes to boil. Boil for about 12- 15 minutes till soft. (This should allow time to finish the potatoes before the lamb mixture is fully reduced. You can start the potatoes after that step if you do not want to feel rushed.) Drain the potatoes well and allow to cool some, releasing steam to reduce the amount of moisture.
- Add the stock, the tomato paste, and the thyme to the stew. Simmer until the juices thicken. When almost finished stir in the cooked onions and vegetables. Lastly, when ready, remove from heat and stir in the peas and Worchestershire sauce, to taste. Salt and pepper the mixture to taste.
- Pour the meat mixture into a baking dish. The size should be such that the mixture should be about ¾ - 1 inch deep (2 to 3 cm). You may use multiple baking dishes if you would like to bake some for now and freeze some for later.
- Drain the potatoes well, add to a bowl and allow to sit for a bit to release steam. While the potatoes are still hot, mash the potatoes while mixing in butter and milk.
- Spread the potatoes over the meat mixture.
- Bake in the oven until golden and bubbly About 30 to 35 minutes.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 469Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 357mgCarbohydrates: 38gFiber: 6gSugar: 13gProtein: 24g
Calculated Nutrition is estimated.