Shepherd's Pie...


Shepherd's pie is a wonderful meal you can make in advance, freeze and have it available whenever you so desire.  It blends the richness of fresh ground lamb and vegetables with a thick covering of mashed potatoes.

This recipe attempts to reduce fats so as to create a slightly healthier meal.  However, because it tastes so damn good, the three or four portions you wind up eating will negate any healthy benefits I've put into the recipe.

This recipe will make either one big ass meal or multiple (normal sized) meals.  It is best to use Pyrex cookware to cook the final product.


  • 1 kilo potatoes - unpeeled and cubed

  • 2 Tbs Maggi Consommé de Pollo (similar to instant chicken bouillon)

  • 2 Tbs sour cream

  • 1 large egg yolk

  • 1 cup of consommé water (created when you boil potatoes)


  • 1 kilo of fresh ground lamb.  Note, ground beef will work but it won't taste nearly as good)

  • 2 medium carrots, peeled and finely chopped

  • Salt and ground black pepper

  • 1 large yellow onion, finely chopped

  • 2 handfuls frozen peas

  • 1 or more Pyrex baking dishes (preferably with lids)

  • Pam Cooking Spray


  • 2 Tbs butter

  • 2 Tbs all-purpose flour

  • 1 Tbs of Worcestershire Sauce

  • 1 cup beef stock (or use another cup of the consommé used to boil potatoes)

STEP ONE: Mashed Potatoes

  • Fill large stock pot half way with water

  • Add Maggi Consommé de Pollo.  Whisk well and bring to a boil

  • Add in potatoes.  Cook till done, approximately 12 minutes

  • Before draining potatoes, reserve at least two cups of consommé liquid

  • Remove from heat and drain liquid

  • Add sour cream, egg yolk and sufficient consommé enough to moisten potatoes

  • Using a hand smasher or hand blender, begin smashing potatoes.

  • Add more consommé only if needed to maintain desired potato consistency.

Click on pictures to enlarge.

STEP TWO: Lamb Mixture

  • In a large skillet (with high sides), add lamb.

  • On medium heat, brown and crumble the lamb till there are no longer any large chunks of meat.

  • Add salt and pepper to taste.  Personally, I like this dish with a slightly heavier hit on the black pepper

  • When the lamb appears to be done, remove excess fat from the skillet leaving about 2-3 tbs for additional cooking

  • Add onions and carrots and fold in well and cook till onions are translucent.


  • In a small sauce pan, melt butter

  • Once melted and is bubbling, slowly add in flour and whisk till completely dissolved

  • Add in beef stock or your reserved consommé

  • Whisk well, reduce heat and allow to thicken

STEP FOUR: Bringing It All Together

  • Fold in gravy to lamb mixture

  • Add frozen peas and mix well.

  • Remove from heat

  • Apply Pam Spray to Pyrex baking dish

  • Spoon in sufficient mixture so as to fill baking dish 1/2 to 3/4 full

  • Add in smashed potatoes so as to fill the remaining height of the baking dish

  • Sprinkle (liberally) with Smoked Paprika and Parsley

  • Smoked Paprika (sweet paprika will do if you can't find smoked)


STEP FIVE: Consumption

Its all over now but the eating.  This recipe makes between 2-3 meals.  We opt to eat one now and freeze the remainder. 

Eating now requires you to place an uncovered pie into a 350 degree oven for at least 20-30 minutes.  When you see some bubbling action coming from the sides of your Pyrex container, that's a good indicator that the meal is ready to eat.  Remove from oven, let stand about 5 minutes and serve.

The remainder should be frozen (with a tight fitting lid) to seal out moisture.  Before serving, defrost completely, then repeat the heating instructions above.