Halal Lamb Shepherds Pie Recipe
A firm family favourite across all generations, what better meal on a cold winters evening than Halal Lamb Shepherds Pies with veg and lashings of hot gravy?
WHAT IS SHEPHERD’S PIE?
If you didn’t know, shepherd’s pie came about by Irish women becoming creative with leftovers many years ago. Ground meat, vegetables, and mashed potatoes were common ingredients in dishes served. We are sure those ladies thought, why not combine them for the ultimate cozy feel-good meal?
HALAL SHEPHERD’S PIE INGREDIENTS
If you’ve ever had cottage pie, shepherd’s pie is very similar. The only difference is that cottage pie uses halal beef, and shepherd’s pie uses halal lamb or mutton. So when you eat a shepherd’s pie in the UK that swaps ground beef for lamb, that’s actually a cottage pie, not a Shepherd’s pie. Oh, semantics! But here’s what you’ll need to make this.
- Ground Lamb: As I mentioned, using ground lamb is traditional, but you can also use ground beef (like in cottage pie) or even ground turkey.
- Vegetables: Carrots, celery, frozen peas, and onions. But feel free to always toss in more vegetables.
- Broth: Chicken broth tastes best with lamb. But if you’re using ground beef, I recommend you use beef broth.
- Tomato Paste: This helps create thickness and flavor in the sauce (without the use of flour).
- Worcestershire Sauce: Adds a depth of flavor to the meat filling, because Worcestershire sauce itself is very layered in flavor. If you’re gluten-free, make sure to read my note below!
- Mashed Potatoes: Deliciously fluffy and whipped spuds on top of the meat filling finish off a classic shepherd’s pie.
MEAT FILLING:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots*
- 1/2 cup frozen corn kernels
POTATO TOPPING:
- 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
MAKE THE MEAT FILLING.
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Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
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Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
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Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
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Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
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Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
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Set the meat mixture aside. Preheat oven to 400 degrees F.
MAKE THE POTATO TOPPING.
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Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
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Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
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Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
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Add the parmesan cheese to the potatoes. Stir until well combined.
ASSEMBLE THE CASSEROLE.
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Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
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If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
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