SHEPHERD’S PIE
A true British classic, Shepherd’s Pie is the ultimate comfort food. This one, created for us by Ed Cudlipp, also known as ‘Cud Cooks’, has been elevated with a full-of-flavour, slow-cooked lamb filling and a golden, piped potato topping.
It’s a dish that takes care over every detail, from the caramelisation of the lamb to the silky mash enriched with egg yolks and cheese. The result is a pie that’s hearty and homely – a family favourite that’s refined enough to serve with pride at a dinner table.
The filling starts with lamb mince, seared in small batches for maximum caramelisation, before being cooked down with onions, carrots, celery, garlic, thyme, rosemary, tomato paste and red wine. It’s simmered slowly with stock until deeply flavoured, then finished with frozen peas and Worcestershire sauce for freshness and depth.
The topping is made from silky smooth, riced potatoes enriched with cream, butter, and egg yolks, piped over the filling and sprinkled with Cheddar cheese, then baked until golden.
Ed makes the filling in a stainless-steel casserole for even cooking and perfect heat control and uses Professional knives for precise chopping of the vegetables and herbs.
This pie is the ultimate in comfort food – carefully crafted, beautifully finished and guaranteed to please a crowd.
INGREDIENTS (Serves 6-8):
Lamb filling
1.2kg lamb mince
2 tbsp olive oil
2 onions, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, finely diced
2 tbsp tomato paste
200ml red wine
500ml lamb, or beef stock
4 sprigs thyme (leaves only)
2 sprigs rosemary, finely chopped
200g frozen peas
2 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Mashed potato topping
1.5kg potatoes, peeled and cut into chunks
120g unsalted butter
200ml double cream
3 egg yolks
100g Cheddar cheese, grated (plus extra for topping)
Salt, to taste
METHOD:
MAKE THE FILLING
1. Heat olive oil in a stainless-steel casserole over a medium-high heat. Add the lamb mince in small batches, shaped into loose balls. Once browned, mash the mince down and fry until caramelised. Remove and set aside.
2. In the same casserole, add the onions, carrots, and celery. Cook until softened and lightly golden. Add the garlic, thyme, rosemary, salt, and pepper, and cook for another two minutes.
3. Stir in the tomato paste and cook for two minutes. Deglaze with red wine, scraping up any caramelised bits, and reduce slightly.
4. Return the lamb to the pot with the stock. Bring to a simmer and cook gently for an hour, stirring occasionally.
5. Remove from the heat and stir through the frozen peas and Worcestershire sauce. Check seasoning and adjust as needed.
MAKE THE MASHED POTATO TOPPING
1. Boil the potatoes in salted water until tender. Drain well, then pass through a potato ricer into a large bowl.
2. Stir in the butter and warmed cream, then add the egg yolks and Cheddar cheese. Season with salt and mix until smooth.
ASSEMBLE & BAKE
1. Transfer the filling to a deep baking dish. Pipe the mashed potato over the top in neat swirls. Sprinkle with extra cheddar cheese.
2. Bake in a preheated oven at 200°C for 25–30 minutes, until the topping is golden and the filling is bubbling at the edges.
3. Allow to rest for 5 minutes before serving.
MAKE THE FILLING
1. Heat olive oil in a stainless-steel casserole over a medium-high heat. Add the lamb mince in small batches, shaped into loose balls. Once browned, mash the mince down and fry until caramelised. Remove and set aside.
2. In the same casserole, add the onions, carrots, and celery. Cook until softened and lightly golden. Add the garlic, thyme, rosemary, salt, and pepper, and cook for another two minutes.
3. Stir in the tomato paste and cook for two minutes. Deglaze with red wine, scraping up any caramelised bits, and reduce slightly.
4. Return the lamb to the pot with the stock. Bring to a simmer and cook gently for an hour, stirring occasionally.
5. Remove from the heat and stir through the frozen peas and Worcestershire sauce. Check seasoning and adjust as needed.
MAKE THE MASHED POTATO TOPPING
1. Boil the potatoes in salted water until tender. Drain well, then pass through a potato ricer into a large bowl.
2. Stir in the butter and warmed cream, then add the egg yolks and Cheddar cheese. Season with salt and mix until smooth.
ASSEMBLE & BAKE
1. Transfer the filling to a deep baking dish. Pipe the mashed potato over the top in neat swirls. Sprinkle with extra cheddar cheese.
2. Bake in a preheated oven at 200°C for 25–30 minutes, until the topping is golden and the filling is bubbling at the edges.
3. Allow to rest for 5 minutes before serving.