Shepherd’s Pie

When we lived in Royal Tunbridge Wells, Manuel and I used to go very frequently to a well-known restaurant in the United Kingdom, The Ivy, a wonderful restaurant, with an exquisite and very varied menu in which you can find this very special and delicious dish, Shepherd’s Pie, a beef and lamb pie with a spicy touch and covered with a very original potato muslin.

Do not stop doing it, you will love it and its ideal for special occasions !!




Shepherd's Pie
Serves 4
Prep Time
15 min
Cook Time
50 min
Prep Time
15 min
Cook Time
50 min
To prepare the meat
  1. 300 g minced beef (shoulder)
  2. 300 g minced lamb meat
  3. 1 carrot
  4. 1 medium onion
  5. 1 clove garlic
  6. fresh thyme
  7. Salt and ground black pepper
  8. 100 ml white wine
  9. 30 g wheat flour
  10. 125 ml meat or chicken broth
  11. 50 g double concentrated tomato
  12. 35 ml perrins sauce
  13. 50 g Regiano Parmesan
To prepare the potato muslin
  1. 500 g kennebek potato
  2. 100 ml cream
  3. 100 g butter
  4. salt and black pepper
Garlic cream
  1. 20 garlic cloves
  2. 30 g butter
  3. 100 ml cream
  4. Salt and black pepper
To finish the puree
  1. For 400 g mashed potatoes
  2. 70 g garlic cream
  1. The first thing we are going to prepare is the meat by heating a little olive oil in a sauté.
  2. Add the minced meat, lower the heat and lightly fry.
  3. Grate the carrot, onion and garlic and mix with the meat and raise the heat.
  4. Sauté the whole, add salt and ground pepper and continue sautéing for 8 minutes.
  5. Add fresh thyme leaves, concentrated tomato and white wine.
  6. Let the wine reduce to dry and it is at that moment to add the flour. Sauté a couple of minutes and pour in the meat stock and the perrins sauce.
  7. Rectify the seasoning and let the sauce take on body and shine.
  8. Remove from heat and reserve covered with film until used.
  9. Prepare the potato puree by cooking the potato in salted water.
  10. Drain, dry the potatoes and bring the cream to a boil with a little black pepper.
  11. Pass the potatoes through the masher, add the boiled cream, mix and finish by adding the butter.
  12. Put a pinch of salt.
  13. To prepare the garlic cream, the first thing we will do is blanch the peeled and halved garlic cloves for 10 minutes.
  14. Drain and arrange them in a small saucepan over the fire with the butter and leave for 15 minutes. They should be tender and with little color !!
  15. Add the cream and let it reduce a little. Add salt and black pepper to a point, blend and strain.
  16. Add this garlic cream to the mashed potatoes. Mix and reserve.
  17. When serving, arrange the meat well stretched on a deep oven tray. Cover with the potato mselina and finish grating Parmesan cheese on top!
  18. Bake at 190ºC for 15 minutes (check before removing from the oven that the cheese is gratin).
Catering Iria Castro

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