Shepherd's Pie Recipe

Preheat oven to 400°F (200°C).

Cook aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onion, carrot, and celery. Sauté until softened and beginning to brown, about 6–8 minutes.

Brown lamb

Push vegetables to the side, add ground lamb to the skillet and break up with a spoon. Cook until no longer pink, about 6 minutes. Drain excess fat if necessary, leaving about 1 tablespoon in the pan.

Build the sauce

Stir in minced garlic and cook 30 seconds. Add tomato paste and cook 1 minute to remove raw flavor. Sprinkle flour over mixture and stir to coat; cook 1 minute more.

Simmer

Slowly pour in beef or lamb stock while stirring to avoid lumps. Add Worcestershire sauce and thyme. Bring to a simmer and cook until slightly thickened, 4–6 minutes.

Add vegetables & season

Stir in frozen peas and optional corn. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and set aside.

Boil roots

Place diced potatoes, parsnips, and turnip/rutabaga in a large pot and cover with cold water by 1 inch. Add a large pinch of salt, bring to a boil, then simmer until tender when pierced with a fork, about 15–20 minutes.

Drain and steam-dry

Drain roots in a colander and return to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate.

Mash

Add 3 tablespoons butter, 1/2 cup milk, and 2 tablespoons sour cream to the roots. Mash until smooth or to desired texture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and chopped chives if using. Adjust seasoning to taste.

Layer

Spoon the lamb filling into a 9-inch (or equivalent) oven-safe baking dish and spread into an even layer.

Top with mash

Carefully spread the wild root mash over the lamb, smoothing the top with a spatula. Use a fork to create shallow ridges if you want additional browning.

Add cheese

Sprinkle grated cheddar evenly over the mash. Brush the exposed edges lightly with 1 teaspoon olive oil or melted butter to promote browning.

Bake

Bake in the preheated 400°F (200°C) oven until the filling is bubbling and the top is golden, about 20–25 minutes. For extra brown top, place under the broiler for 1–2 minutes, watching closely to prevent burning.

Rest & serve

Remove from oven and let rest 5–10 minutes. Garnish with chopped parsley, then slice and serve warm.