Jul 14 2026
Restaurants›Plums Restaurant›House Ground – Made Lamb, Beef Shepherds Recipe

House Ground – Made Lamb, Beef Shepherds Recipe

Inspired by Plums Restaurant
Time1h
Serves2

W PIE CARROTS, ONIONS

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shepherd's Pie Filling

Mashed Potato Topping

Finish & Garnish

Method

Shepherd's Pie Filling

  1. 1

    Prepare vegetables

    Peel (if desired) and small-dice the carrots and finely dice the onion so they measure about the listed amounts. Mince the garlic and set aside.

  2. 2

    Brown the meat

    Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the ground lamb and ground beef, breaking them up with a spoon. Cook until mostly browned, about 6–8 minutes. Spoon off and discard excess fat if there is more than 1 tablespoon remaining.

  3. 3

    Sweat the aromatics

    Push the meat to one side of the pan (or remove briefly), add the diced onion and carrots to the pan and cook 4–5 minutes until the onion is translucent and carrots begin to soften. Add the minced garlic and cook 30 seconds until fragrant.

  4. 4

    Build the sauce

    Stir the tomato paste into the meat and vegetables and cook 1 minute to remove raw flavor. Sprinkle the tablespoon of flour over the mixture and stir to coat; cook 1 minute to cook out the raw flour taste.

  5. 5

    Deglaze and simmer

    Add the beef stock and Worcestershire sauce, scraping any browned bits from the pan. Stir in thyme, frozen peas (if using), salt, and pepper. Reduce heat to medium-low and simmer gently 4–6 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and keep warm.

Mashed Potato Topping

  1. 6

    Cook the potatoes

    Place the cubed potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain thoroughly in a colander.

  2. 7

    Mash and season

    Return drained potatoes to the pot off the heat. Add butter, warm milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mash with a potato masher or electric hand mixer until smooth and creamy. Taste and adjust seasoning. If using the egg yolk for a golden glaze, whisk it lightly in a small bowl and set aside.

  3. 8

    Assemble topping

    Preheat oven to 400°F (200°C). Spoon the warm meat filling into a small ovenproof baking dish (about 9x6 or similar for 2 servings). Dollop the mashed potatoes over the filling and spread evenly, sealing to the edges. Use a fork to create ridges for browning. Brush the potato surface lightly with the egg yolk (optional) for a golden finish.

Finish & Serve

  1. 9

    Bake

    Place the assembled dish on a baking sheet and bake in the preheated 400°F oven until the topping is golden and filling is bubbling at the edges, 18–22 minutes. For extra browning, finish under the broiler 1–2 minutes—watch closely to avoid burning.

  2. 10

    Rest and garnish

    Remove from oven and let rest 5 minutes to set. Sprinkle with chopped parsley before serving.

  3. 11

    Serve

    Spoon the shepherd's pie into plates. Each recommended batch yields two hearty servings; pair with a simple green salad or steamed vegetables if desired.

More from Plums Restaurant