Mary Berry Shepherd’s Pie Recipe

There’s something undeniably heartwarming about sitting down to a delicious serving of shepherd’s pie, especially one inspired by the culinary expertise of Mary Berry. Known for her simple yet sumptuous dishes, Mary Berry’s take on shepherd’s pie transforms this classic comfort food into a dish that’s perfect for gathering the family around the dinner table. Here’s my personalized spin on this beloved recipe, drawing from my own experiences in the kitchen to bring you a dish that’s both satisfying and a little more generous in portion.

How To Make Mary Berry’s Shepherd’s Pie Recipe Overview

Shepherd’s pie Mary Berry, traditionally crafted with minced lamb and a crusty potato topping, is a staple in many households during the colder months. This version not only follows the hearty essence of the original but also ups the ante on the ingredients to ensure there’s plenty to go around, whether you’re feeding a large family or looking forward to leftovers. The preparation time is about 30 minutes, with a cooking time of around 50 minutes. Altogether, this recipe serves approximately 8 people, making it ideal for a large gathering or for when you need a comforting meal that also provides for a second round.

Ingredients

  • 1 kg minced lamb
  • 1 large onion, finely chopped
  • 3 carrots, diced
  • 150 g mushrooms, sliced
  • 40 g plain flour
  • 2 garlic cloves, minced
  • 3 tbsp Worcestershire sauce
  • 200 ml beef stock
  • 1 kg potatoes, peeled
  • Salt and freshly ground black pepper, to taste
  • 40 g unsalted butter
  • 5 tbsp hot milk

Instructions

  1. Heat the Oven: Set your oven to 200°C (400°F, Gas mark 6) to preheat.
  2. Prepare the Potatoes: Start by boiling the potatoes in a pot of salted water until they are tender, which should take about 20 minutes. Once done, drain them well and mash them with hot milk and butter until they reach a smooth consistency. Add salt and pepper according to your taste preferences.
  3. Brown the Lamb: Using a large frying pan, cook the minced lamb over medium-high heat. As it cooks, break the lamb into smaller pieces with a spoon. Continue until it’s thoroughly cooked and begins to crisp up a bit. Be sure to drain off any excess fat that accumulates.
  4. Cook the Vegetables: In the same pan used for the lamb, add the chopped onions, diced carrots, and sliced mushrooms. Cook these until they soften. Then, stir in the minced garlic and let it cook for an additional minute to enhance the flavors.
  5. Create the Gravy: Dust the flour evenly over the cooked meat and vegetables, mixing it in well. Slowly add the beef stock and Worcestershire sauce, stirring continuously. Keep stirring until the sauce thickens into a hearty gravy. Season with additional salt and pepper to taste.
  6. Assemble the Pie: Pour the lamb and vegetable mixture into a large baking dish. Smooth the mashed potatoes over the lamb mixture. For an added touch, rake a fork across the top of the potatoes to create textured ridges that will crisp nicely.
  7. Bake the Pie: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until you see the potato topping turn a golden brown and the edges start to bubble.
  8. Serving: Allow the shepherd’s pie to rest for a few minutes after removing it from the oven. This waiting period helps the pie set, making it easier to serve.

Nutritional Value

This recipe is high in protein and provides a good amount of iron and vitamin B12 from the lamb, as well as dietary fiber from the vegetables. Each serving approximately contains:

Calories: 490

Fat: 26g

Carbohydrates: 35g

Protein: 28g

Sodium: 320mg

Fiber: 5g

Also Try:
Mary Berry Tuna Pasta Bake Recipe
Chocolate Swiss Roll Recipe Delia Smith

How to Store Mary Berry’s Shepherd’s Pie

To store Mary Berry’s Shepherd’s Pie, let it cool to room temperature after cooking. Cover the pie dish tightly with aluminum foil or plastic wrap, or transfer portions into airtight containers. Store in the refrigerator for up to 3-4 days. For longer storage, you can freeze the pie for up to 1 month. Make sure it’s wrapped well to avoid freezer burn.

How to Reheat Shepherd’s Pie Mary Berry

To reheat Mary Berry’s Shepherd’s Pie, you have a few options:

  • Oven: Preheat your oven to 350°F (175°C). Place the shepherd’s pie in an oven-safe dish if it isn’t already, and cover it with foil to keep the moisture in. Heat for about 20-30 minutes, or until heated through.
  • Microwave: For a quicker option, portion out a serving of the pie and place it on a microwave-safe plate. Cover with a microwave-safe lid or vented plastic wrap and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

Both methods are effective, but using the oven can help maintain the texture of the mashed potato topping better than the microwave.

FAQs

Is shepherds pie Irish or British food?

Shepherd’s pie is often considered a British dish, originating in the United Kingdom. It was created as a way to use leftover roasted meat. The Irish have their own version called “cottage pie” when made with beef. Both dishes are very similar and are popular in both countries, embodying the spirit of using available ingredients efficiently. They are loved for their simplicity and comfort.

What is the story of shepherd’s pie?

Shepherd’s pie originated in the UK during the 18th century. It was a practical solution for using leftover roasted meat. Cooks would chop up the meat, mix it with gravy, and top it with mashed potatoes. The dish was economical and filling. Originally made with lamb, it’s called shepherd’s pie. When made with beef, it’s known as cottage pie. Both are staples of comfort food.

Is shepherds pie and cottage pie the same?

Shepherd’s pie and cottage pie are similar but not the same. Shepherd’s pie is traditionally made with lamb, reflecting the shepherd’s connection to sheep. Cottage pie, on the other hand, uses beef. Both dishes have a crust of mashed potatoes and are baked until golden. While they share a common concept and are equally comforting, the choice of meat differentiates them.

Can I use beef instead of lamb for this recipe?

Yes, substituting beef for lamb will transform the dish into a cottage pie, which retains a similar texture and flavor profile. Beef is a great alternative if lamb is not preferred or available, offering a slightly different but equally rich taste.

What are the best potatoes to use for the mash?

For the creamiest, fluffiest mashed potatoes, opt for starchy varieties like Russets or Yukon Golds. These types of potatoes break down well when cooked, resulting in a smooth and buttery mash that’s perfect for topping your shepherd’s pie.

Conclusion

Mary Berry’s shepherd’s pie is a true classic, perfect for those chilly nights when you need something both comforting and filling. My version bumps up the quantities a bit, making it perfect for leftovers or a larger group. It’s a versatile dish that can easily be adapted to fit different dietary needs or whatever you have on hand. Give it a try and enjoy the warmth and joy it brings to your table!

Mary Berry Shepherd's Pie Recipe

Mary Berry Shepherd’s Pie Recipe

Prep Time 30 minutes
Cook Time 50 minutes
Cuisine British
Servings 8 people
Calories 490 kcal

Ingredients
  

  • 1 kg minced lamb
  • 1 large onion finely chopped
  • 3 carrots diced
  • 150 g mushrooms sliced
  • 40 g plain flour
  • 2 garlic cloves minced
  • 3 tbsp Worcestershire sauce
  • 200 ml beef stock
  • 1 kg potatoes peeled
  • Salt and freshly ground black pepper to taste
  • 40 g unsalted butter
  • 5 tbsp hot milk

Instructions
 

  • Heat the Oven: Set your oven to 200°C (400°F, Gas mark 6) to preheat.
  • Prepare the Potatoes: Start by boiling the potatoes in a pot of salted water until they are tender, which should take about 20 minutes. Once done, drain them well and mash them with hot milk and butter until they reach a smooth consistency. Add salt and pepper according to your taste preferences.
  • Brown the Lamb: Using a large frying pan, cook the minced lamb over medium-high heat. As it cooks, break the lamb into smaller pieces with a spoon. Continue until it’s thoroughly cooked and begins to crisp up a bit. Be sure to drain off any excess fat that accumulates.
  • Cook the Vegetables: In the same pan used for the lamb, add the chopped onions, diced carrots, and sliced mushrooms. Cook these until they soften. Then, stir in the minced garlic and let it cook for an additional minute to enhance the flavors.
  • Create the Gravy: Dust the flour evenly over the cooked meat and vegetables, mixing it in well. Slowly add the beef stock and Worcestershire sauce, stirring continuously. Keep stirring until the sauce thickens into a hearty gravy. Season with additional salt and pepper to taste.
  • Assemble the Pie: Pour the lamb and vegetable mixture into a large baking dish. Smooth the mashed potatoes over the lamb mixture. For an added touch, rake a fork across the top of the potatoes to create textured ridges that will crisp nicely.
  • Bake the Pie: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until you see the potato topping turn a golden brown and the edges start to bubble.
  • Serving: Allow the shepherd’s pie to rest for a few minutes after removing it from the oven. This waiting period helps the pie set, making it easier to serve.

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