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Traditional Shepherd’s Pie: Comfort Food Recipe
Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food, easy to make and quite nourishing.
Shepherd’s Pie Variations Around The World
- Cottage Pie: This variation uses ground beef instead of lamb, making it equally delicious. The rest of the recipe remains the same.
- Sweet Potato Shepherd’s Pie: Swap the regular mashed potatoes for creamy and slightly sweet mashed sweet potatoes. This adds a delightful twist to the classic dish.
- In the United States, a similar dish known as “Hamburger Pie” is made with ground beef and mashed potatoes.
- In Australia and New Zealand, a comparable dish called “Cottage Pie” is made with ground beef and often includes a layer of cheese on top.
- In India, “Kheema Pav” is a popular street food that features spiced minced meat served with buttered bread rolls, resembling the concept of Shepherd’s Pie.
Shepherd’s Pie is a versatile and satisfying dish with a rich history and numerous variations across cultures. Whether you stick to the traditional recipe or explore new flavors, Shepherd’s will warm your heart and delight your taste buds. Enjoy experimenting with different ingredients and making this comforting classic your own!
Shepherd’s Pie has its roots in the United Kingdom and Ireland, where it was initially created as a practical way to use up leftover roasted meat, particularly lamb. The term “shepherd” in the name refers to the use of lamb, while “pie” denotes the dish’s traditional form, typically consisting of a meat and vegetable filling topped with mashed potatoes and baked until golden.
Ingredients
- 1 pound ground lamb or beef for a Cottage Pie variation
- 1 onion finely chopped
- 2 carrots diced
- 2 cloves of garlic minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh herbs such as rosemary or thyme
- Salt and pepper to taste
- 4 cups mashed potatoes
- Instructions:
- Preheat your oven to 375°F 190°C.
- In a large skillet brown the ground lamb or beef over medium heat. Once cooked, remove any excess fat.
- Add the onion carrots, and garlic to the skillet, and sauté until the vegetables have softened.
- Stir in the tomato paste frozen peas, broth, Worcestershire sauce, and fresh herbs. Season with salt and pepper.
- Allow the mixture to simmer for about 10 minutes until the flavors meld together.
- Transfer the meat and vegetable mixture to a baking dish and spread the mashed potatoes evenly over the top.
- Use a fork to create a decorative pattern on the mashed potatoes and then bake in the preheated oven for approximately 25-30 minutes or until the potatoes are golden and the filling is bubbling.
- Let it cool for a few minutes before serving.
Cottage Pie & Shepherds Pie
So we are all on the same page, Shepherd’s Pie contains Lamb. Cottage Pie contains beef.
They are essentially the same recipe whichever meat you use.
I see recipes that contain beef, turkey, chicken and pulled pork. I’m sorry to be a purist, but the clue is in the name. Shepherds look after sheep.
And please don’t get me started on Shepherdless or Shepherdess Pie. Again, the clue is in the name of the website. You won’t ever be seeing vegetarian recipes here. And if you want to be offended by that, go right ahead. You have rights. My right is to write about meat.
Recipes
There are thousands of recipes for Shepherd’s Pie and thousands of opinions as to what is the correct, historically pure version. Well, the bad news is, there is no such thing. This is traditionally an improvised dish, to use up leftover lamb from the Sunday roast.
In the days before refrigeration, people bought larger joints of meat that would hold better after cooking without needing a fridge. At some stage the leftover lamb would be minced and made into a pie and there you have the genesis of our dish.
These days, most recipes call for minced, fresh lamb, bought from your craft butcher, and that makes sense because most households don’t have a mincer. Blenders and food processers churn meat into mush, losing the rustic texture, and all of the mouthfeel of ground lamb, or beef.
The thing is, a recipe is just a guideline, a starting point for making a meal. I make lots of recipes and if I don’t have everything in the list, I improvise and substitute.
My recent Youtube video Classic Steak & Kidney Pie – YouTube for Steak and Kidney Pie is my own adaptation of a classic recipe. I use Guinness as well as beef stock to give a more earthy flavour. One of my dinner guests, who is not shy about criticising food, declared it to be “epic”.
Thanks, I’ll take that.
I used brisket diced for the flavour, but it needs long, slow cooking to tenderise. I used lamb kidney instead of beef because the beef kidney can overpower the pie. Hey, if celebrity and Michelin starred chefs can tinker with recipes, so can the rest of us.
So I’m going to make a Shepherd’s Pie and record it on video. I will get comments to the website and Youtube about the inauthenticity of my pie. That’s fine. If someone is not happy, it is not obligatory to follow my recipe. Make your own. Put whatever you like in it. Make a video and post it on Youtube. If someone likes it, they’ll make it.
My recipe is what I like to eat, and as a butcher with 40+ years experience, I know a thing or two about meat and I know what I like.
So that’s the rant over, let’s get down to the Shepherd’s pie.
For best results
Points worth keeping in mind:
Use the best quality lamb you can buy. Your local craft butcher is the go-to for this.
Don’t use 100% lean meat. You will be denying yourself a flavour treat.
Use Maris Piper potatoes. They are great for mashing.
Use a good stock. Ideally one you made yourself.
Use fresh herbs where possible.
Don’t adhere slavishly to a recipe. Use what you have and like.
When you find a set of ingredients that work for you, write them down.
Celebrity Chefs
Nigel Slater has a great recipe for this Pie, and has a very relaxed approach to quantities and ingredients. I love that attitude. Cooking should be fun, not some sort of inspection of someone’s culinary abilities. Try things out. If they work, keep them in. If they don’t, try something else. It’s about cooking nice food, not a competition
Darina Allen mentions adding grated cheese to the potato and using small dots of garlic butter on the potato while cooking. Darina likes to keep food as simple and as local as possible
Felicity Cloake in the Guardian agrees about having some fat in the meat and is quite specific about what meat is in a Shepherd’s Pie.
The Last Word
The important ingredients to a good shepherd’s pie are tasty gravy, good lamb with some fat and fluffy mashed potatoes – the rest can be improvised.
Food is to be enjoyed – cooking shouldn’t be a chore. Use your imagination and try different ingredients.
Ingredients
- tbsp Olive oil
- 1 onion finely chopped
- 2 Carrots finely diced
- 12 button mushrooms finely chopped
- 25 g flour
- 450 ml stock and leftover gravy
- 1 tsp tomato purée
- 1 tbsp chopped parsley
- 1 tsp thyme leaves chopped
- Salt
- pepper
- 450 g minced lamb
- 900 g cooked mashed potatoes
- 50 g Cheddar grated
- 1 egg
- Garlic butter optional
- A few drops of Worcestershire sauce for that umami kick
- Method
- Melt the butter add the onion, diced carrots and mushrooms and cook over a slow heat for 5 minutes. Add the flour and cook until brown.
- Add the Worcester Sauce.
- Add the stock bring to the boil. Add the tomato purée, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
- Fry the lamb until browned add to the sauce, bring to the boil. Taste and correct seasoning.
- Mash the potatoes after boiling for 10 minutes add the egg and some butter, mash again.
- Put in a pie dish cover with the mashed potatoes, and score with a fork. Sprinkle over the cheese and dot with garlic butter.
- Place in a preheated oven at 180ºC for about 30 minutes until hot and bubbling. Garnish with parsley and serve with extra garlic butter melting into the potatoes.
- You can if so inclined add some tomato ketchup to the sauce mix, to bring a touch of sweetness, but I leave that to you.
- If this recipe or your variant of it, is a success, claim it as your own.
Lamb Liver
History, nutritional benefits and recipes for this wonder food.
The Offal Truth
Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than meat in most cases and it has much more in the way of nutrition and vitamins than muscle meat.
Throughout history, liver has been a valued ingredient in culinary traditions around the world. Among the various livers, lamb’s liver stands out for its unique flavor and rich nutritional profile. In this blog post, we delve into the historical significance of lamb’s liver, explore its remarkable health benefits, and provide you with some delightful recipes to savor this culinary delight.
Historical Significance
Lamb’s liver has a long-standing history as a staple food in many cultures. In ancient times, they highly regarded liver for its organoleptic properties and symbolic importance. In ancient Greece, they often offered liver as a sacrifice to the gods, considered the most nutritious part of the animal. The Romans valued liver as a delicacy, believing it to be a source of courage and vitality. In medieval Europe, liver was favored by the nobility and commonly consumed during feasts and banquets. Liver dishes gained even more prominence, becoming popular among the European nobility, and was often prepared with aromatic herbs, spices, and rich sauces, signifying its elevated status as a luxury ingredient.
Nutrition Profile
Lamb’s liver is a nutritional powerhouse, packed with essential vitamins, minerals, and high-quality protein. Here’s a breakdown of its impressive nutritional profile:
- Vitamins: Lamb’s liver is an excellent source of vitamins A, B12, and folate. Vitamin A is vital for maintaining healthy vision, promoting immune function, and supporting growth and development. Vitamin B12 is crucial for the formation of red blood cells and neurological function. Folate plays a key role in DNA synthesis and cell division.
- Minerals: Lamb’s liver is rich in iron, zinc, and copper. Iron is essential for oxygen transport, energy production, and maintaining healthy red blood cells. Zinc supports immune function, wound healing, and DNA synthesis. Copper plays a role in iron absorption, collagen formation, and antioxidant defense.
- Protein: Lamb’s liver is an excellent source of high-quality protein, providing all essential amino acids necessary for growth, repair, and maintenance of body tissues.
Health Benefits
Incorporating lamb’s liver into your diet can offer many health benefits, such as:
- Improved Iron Levels: The high iron content in lamb’s liver makes it an ideal food for preventing or treating iron deficiency anemia.
- Enhanced Brain Function: The abundance of vitamin B12 in lamb’s liver supports healthy neurological function and may help prevent cognitive decline.
- Boosted Immune System: The combination of vitamins A, B12, and zinc in lamb’s liver strengthens the immune system and supports overall health
Savor the flavor
Lamb’s liver, with its rich and distinct flavor, has been a culinary delight for centuries. Exploring unique and creative ways to prepare this delicacy can truly elevate your dining experience. In this blog post, we will introduce you to a delightful recipe that combines the rich flavors of lamb’s liver with the savory goodness of bacon. Get ready to tantalize your taste buds with our Stuffed Lamb’s Liver and Bacon recipe!
Recipes
Now, let’s explore some delicious lamb’s liver recipes that will tantalize your taste buds:
- Pan-Fried Lamb’s Liver with Onions and Herbs: Ingredients:
- 500g lamb’s liver, sliced
- 2 onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Heat butter and olive oil in a large skillet over medium heat.
- Add onions and garlic, and sauté until golden brown.
- Add lamb’s liver slices to the skillet and cook for about 3-4 minutes per side, or until browned and cooked through.
- Season with salt, pepper, and thyme leaves.
- Serve hot with your favorite side dish or crusty bread.
A Gastronomic Delight
Lamb’s liver, steeped in historical significance, offers a unique and flavorful addition to your culinary repertoire. With its exceptional nutritional profile and many health benefits, it’s a worthwhile choice for those seeking a nutrient-dense meal. Whether you opt for the pan-fried liver with onions and herbs, the Stuffed Lamb’s Liver with Bacon, or the Moroccan Liver Tagine, exploring these recipes will undoubtedly elevate your gastronomic experience while nourishing your body. Embrace the richness of lamb’s liver and enjoy a taste of history on your plate.
Stuffed Lamb’s Liver & Bacon Recipe
Ingredients:
- 500g lamb’s liver, sliced
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 1 oz (25 g) olive oil
- 4 streaky rashers
- FOR THE STUFFING
- 1 small onion
- 2½ oz (65 g) fresh white bread-crumbs
- 1 oz (25 g) butter
- ½ level teaspoon salt
- pinch mixed herbs
- 1 tablespoon chopped parsley
- 1 small egg
Instructions:
Slice Lamb’s Liver at an angle to get as broad a slice as possible. (See video).
Directions
GETTING READY
1. Trim liver. Remove membrane.
2. Pat dry.
3. Peel onion and chop finely.
4. In a large mixing bowl, mix the breadcrumbs, onion, butter, salt, mixed herbs, parsley and lightly beaten egg with a fork until the mixture is moist and crumbly.
5. Roll the stuffing mixture in your hands to make a sausage shape
5. On each piece of liver, place the stuffing mixture, roll and cover with a bacon rasher.
6. Use a cocktail stick to hold it together.
- Take the amount of toothpicks you’ll need out ahead of time, so you’re not contaminating the toothpick container with greasy/bloody fingers.
- I usually fan out my toothpicks on a dessert plate to make them easy to pick them up.
6. Preheat oven to 350° F (180°C)
7. In a roasting tin, spread some olive oil.
8. When the oven is hot, add the stuffed liver on the roasting tin.
9. Place the tin in the oven and bake for 20 minutes until the liver is tender.
10. Don’t overcook. The liver will be dry.
11. Serve with mashed potatoes and a nice onion gravy.
Moroccan Spiced Lamb’s Liver Tagine
- Ingredients
Instructions:
- In a large pot or tagine, heat some olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
- Add the lamb’s liver cubes to the pot and cook until browned on all sides.
- Stir in the ground cumin, coriander, cinnamon, ginger, and cayenne pepper. Cook for an additional minute to toast the spices.
- Add the diced tomatoes and broth to the pot, season with salt and pepper, and bring the mixture to a simmer. Cover and cook for about 20-25 minutes until the liver is tender and the flavors have melded together.
- Garnish with freshly chopped cilantro leaves and serve the tagine hot with couscous or crusty bread
Lamb’s liver is a culinary gem that boasts a remarkable historical significance and exceptional nutritional benefits. Its rich flavor and texture make it a delightful addition to various dishes, while its abundant vitamins, minerals, and protein content offer valuable health advantages. Whether you enjoy it pan-seared with caramelized onions or prepared in a fragrant Moroccan tagine, lamb’s liver is a versatile and delectable ingredient that deserves a place in your gastronomic adventures. So, embrace this organ meat’s heritage and savor its flavors for a truly memorable dining experience.
Savor the flavor
Lamb’s liver, with its rich and distinct flavor, has been a culinary delight for centuries. Exploring unique and creative ways to prepare this delicacy can truly elevate your dining experience. In this blog post, we will introduce you to a delightful recipe that combines the rich flavors of lamb’s liver with the savory goodness of bacon. Get ready to tantalize your taste buds with our Stuffed Lamb’s Liver and Bacon recipe!
Eat your way to health
The Stuffed Lamb’s Liver and Bacon recipe offers a perfect fusion of flavors and textures, showcasing the unique taste of lamb’s liver while complementing it with the smoky goodness of bacon. This dish is an excellent choice for those looking to explore the culinary possibilities of organ meats and indulge in a truly satisfying dining experience. With its rich flavor and succulent combination of ingredients, this recipe will impress your guests or satisfy your own cravings. Try it and discover a new level of gastronomic pleasure with this delightful creation!
A Little Bit Of History
The expression “to eat humble pie” refers to offal, particularly deer offal. When the hunt was over and the deer was served at the feast, the lords and ladies would eat venison. The servants, who sat at the lower end of the table, ate “umbles”, the liver, lungs and heart of the deer baked into a pie.. If the lord of the manor was displeased with a guest, he could be despatched to sit with the servants and eat “umble pie”
LIVER
· Is a valuable source of high-quality protein.
· Is Mother Nature’s most concentrated source of vitamin A.
· Has all the B vitamins in abundance, particularly vitamin B12.
· Is one of our best sources of folic acid.
· Contains a highly usable form of iron.
· Has trace elements such as copper, zinc and chromium; liver is our best source of copper.
· Is a source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.
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Brisket Corned Beef
Corned beef, with its hearty flavor and rich cultural roots, is often synonymous with Irish cuisine—especially around St. Patrick’s Day. But the story of Irish corned beef is more complex and fascinating than the holiday associations suggest. Let’s explore its history, the differences between brisket and round cuts (bone-in and boneless), and how to prepare this beloved dish to perfection.
A Brief History of Irish Corned Beef
Despite popular belief, corned beef is not a staple dish in modern Ireland. In fact, its historical connection to Ireland is more economic than culinary. During the 17th and 18th centuries, Ireland was one of the world’s leading producers of salted beef, particularly for export to the British Empire. The name “corned beef” comes from the large “corns” or grains of salt used to cure the meat.
Ironically, while Irish cattle were used to make this product, it was too expensive for the average Irish person to eat. Instead, they relied on pork—especially bacon. When Irish immigrants came to the United States in the 19th and early 20th centuries, particularly those living in New York’s melting-pot neighborhoods, they encountered Jewish butchers selling kosher corned beef. It was affordable, tasty, and reminded them of the cured meats from home. Thus, the Irish-American tradition of corned beef and cabbage was born.
Corned Beef Cuts: Brisket vs. Round
Corned beef typically comes from two primary cuts of beef:
1. Brisket
- Location: Taken from the breast of the cow.
- Texture: Known for its rich marbling and fibrous texture.
- Flavor: Brisket tends to be more flavorful and juicy, especially when slow-cooked.
- Variants:
- Flat cut: Leaner and easier to slice uniformly.
- Point cut: Fattier and more flavorful, but harder to slice neatly.
- Bone-in brisket: Less common but adds depth of flavor. Requires longer cooking to extract flavor from the bone.
- Boneless brisket: Easier to cook and slice, commonly sold in supermarkets. VIDEO
2. Round
- Location: From the rear leg of the cow.
- Texture: Leaner and firmer than brisket.
- Flavor: Milder and less rich; benefits from long, moist cooking to tenderize.
- Variants:
- Top round: Slightly more tender than bottom round.
- Bottom round: Tougher, but still good when properly cooked.
- Bone-in round: Rare in corned beef form, but can be found in specialty butchers.
- Boneless round: Commonly used in mass-market corned beef due to its uniformity.
How Corned Beef Is Prepared
Corned beef starts as a raw cut of beef cured in a salt brine for several days to a week. Traditional corning methods use:
- Salt (often pink curing salt, which contains sodium nitrite)
- Sugar
- Pickling spices (typically peppercorns, mustard seed, bay leaves, allspice, coriander, and cloves)
- In Ireland, we don’t use sugar or spices, we prefer it plain.
After curing, the meat is typically rinsed and then cooked slowly to break down connective tissue and render it tender.
Corned Beef can be Dry Cured or pumped. The meat in the photos or video was pumped. An injector pushes brine into the muscle and over a number of days the water oozes out and leaves the salt behind.
I also have a Dry Cured Corned Beef video https://www.youtube.com/watch?v=2A2FE3OyisM&t=3s
Cooking Methods:
1. Boiling (Traditional Method)
- Rinse the corned beef to remove excess salt.
- Place in a large pot with cold water and pickling spices.
- Bring to a boil, then simmer for up to 2 hours (brisket) or 3 hours (round), depending on weight.
- Add cabbage, potatoes, and carrots during the last 45 minutes.
2. Slow Cooker
- Place corned beef (fat-side up) in the cooker with water or broth and spices.
- Cook on low for 8–10 hours.
- Add vegetables in the final 2 hours.
3. Oven-Braised
- Place corned beef in a Dutch oven with aromatics and a bit of water or beer.
- Cover tightly and bake at 300°F for 3–4 hours.
- I find this method comes out very salty. If you want to try it, put the uncooked corned beef in a pot of water, bring to the boil and discard the water. Start again with fresh cold water. This takes away some of the salt
4. Pressure Cooker or Instant Pot
- Cook on high pressure for 90 minutes, with a natural release.
- Vegetables can be added and cooked under pressure for 5 more minutes.
Tips for Perfect Corned Beef
- Slice against the grain: This shortens muscle fibers, making each bite more tender.
- Let it rest: Rest the meat for 10–15 minutes after cooking to retain juices.
- Use leftovers creatively: Corned beef hash, Reuben sandwiches, and corned beef and potato cakes are excellent next-day dishes.
- Don’t over boil it. Simmer for 90 minutes for best result.
Cooking Brisket video: https://www.youtube.com/watch?v=heEYzN_DqgE&t=6s
Is Corned Beef Really Irish?
Yes and no. While corned beef was produced in Ireland, it was not widely consumed there by the native population. It became truly “Irish” in the American sense—part of the Irish immigrant experience in the U.S., adapted and evolved through cultural interaction and necessity.
Today, corned beef remains a comfort food classic, bridging cultural histories and generations of family meals.
Always Tasty
Whether you prefer brisket or round, bone-in or boneless, Irish corned beef is more than a holiday novelty. It’s a dish steeped in history, shaped by migration and adaptation, and best served with a bit of patience and a lot of love. So next time you prepare it, remember: you’re not just making a meal—you’re continuing a story that spans centuries and continents.
Corned Beef and Cabbage is a classic, comforting dish that combines tender, flavorful corned beef with earthy vegetables like cabbage, carrots, and potatoes. This dish is a timeless favorite, bound to be a hit at any gathering!
Prep Time15 minutes
Cook Time2hours
Total Time2hours 15 mins
Notes
Corned Beef and Cabbage is a classic, comforting dish that combines tender, flavorful corned beef with earthy vegetables like cabbage, carrots, and potatoes. This dish is a timeless favorite, bound to be a hit at any gathering!
Prep Time15minutes mins
Cook Time2hours hrs 30minutes mins
Total Time2hours hrs 45minutes mins
Course: Dinner
Cuisine: Irish
Keyword: corned beef, corned beef and cabbage
Servings: 4
Calories: 636kcal
Author: Joanna Cismaru jocooks.com
Equipment
- 6 Quart Dutch Oven
- 1kg corned beef brisket
- 1 large onion peeled and cut into quarters
- 4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon black peppercorns
- 0.5 teaspoon mustard seeds
- 0.5 teaspoon coriander seeds
- 4 whole cloves
- mustard or horseradish for serving
- 1 small head cabbage cut into 6 wedges
- 3 medium potatoes peeled and quartered
- 3 medium carrots peeled and cut into thick slices
- salt and pepper to taste
- Place the corned beef brisket in a large pot. Add enough water to cover the meat. Add the onion, garlic, bay leaves, peppercorns, mustard seeds, coriander seeds, cloves, salt and pepper.
- Bring the water to a boil, then reduce to a simmer. Cover and cook for about 2 to 2½ hours, or until the meat is tender when prodded with a fork.
- Once the meat is tender, add the potatoes and carrots to the pot. Let them cook for about 10-15 minutes.
- After the potatoes and carrots have started to soften, add the cabbage wedges on top. Cook for an additional 15-20 minutes, or until the cabbage is tender but not mushy.
- Remove the vegetables and beef from the pot. Slice the beef against the grain. Serve hot with the vegetables. Mustard or horseradish on the side is highly recommended for that extra kick!
- Go Easy on the Salt: Remember, the corned beef is already quite salty, so be cautious with adding extra salt. Taste the broth before adjusting the seasoning.
- Slice Against the Grain: For the most tender eating experience, always slice your corned beef against the grain.
- Use a Large Pot: Make sure to use a pot big enough to comfortably hold the brisket and vegetables with enough room for the water to cover everything.
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