Shepherd’s Pie with Roasted Garlic Mashed Potatoes

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Shepherd's Pie with Roasted Garlic Mashed Potatoes

With Easter only a week away, I thought a classic dish involving some lovely mince lamb wouldn’t go amiss. With weather not playing ball despite it being almost April, I still very much welcome some hearty and comforting dishes like this Shepherd’s Pie with Roasted Garlic Mashed Potatoes! And what a delicious pie it is! I don’t think there are many meat eaters who would say no to this gorgeously comforting and classic British dish! I know I wouldn’t!

Shepherd's Pie with Roasted Garlic Mashed Potatoes

We all absolutely love this delicious pie and depending on chef’s mood 😉 and the time we have available we usually play around with two different versions of it.

  1. As title of the post suggests Shepherd’s Pie with Roasted Garlic Mashed Potatoes is one of them and the addition of slowly roasted, sweet garlic in the potato topping really makes it special. However, if roasted garlic is not your thing or perhaps you don’t fancy that extra step you might want to read on…
  2. Second version is without roasted garlic but the secret weapon here is (would you believe?) a tin of baked beans added to the filling. Oh my word is it good or what! Kids go absolutely crazy for both options with slight favouritism towards the bean one. As there is no garlic in the mash in this version, I usually add two crushed garlic cloves to the pie filling when sautéing vegetables. Et voila! 🙂
5 from 4 votes
Shepherd's Pie with Roasted Garlic Mashed Potatoes
Shepherd's Pie with Roasted Garlic Mashed Potatoes
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
 

Classic dish loved by many. Gorgeous minced lamb stewed gently with variety of vegetables and roasted garlic enhancing the flavour of mashed potato topping makes for wonderful feast at any time of year.

Course: Main Course
Cuisine: British
Servings: 4 people
Author: Jo Allison
Ingredients
Shepherd's Pie Filling
  • 500 g minced lamb
  • 2-3 carrots (roughly 230g) roughly chopped
  • 2-3 celery stalks (roughly 100g) roughly chopped
  • 1 large onion (roughly 210g) finely chopped
  • 1 leftover broccoli stalk (roughly 100g) roughly chopped
  • 500 ml hot lamb stock (from cube is fine)
  • 2 Tbsp tomato puree
  • 2 bay leaves (dried or fresh)
  • 1 1/2 tsp dried thyme or rosemary
  • 1-2 Tbsp Worcestershire sauce or to taste
  • 2 Tbsp plain flour
  • sunflower oil / olive oil
Roasted Garlic Mashed Potato Topping
  • 1 head of garlic
  • 1 kg floury potatoes
  • 75 g unsalted butter
  • 75 ml milk
  • 50 g strong cheddar cheese
Instructions
Roasted garlic
  1. Cut the top off entire head of garlic so that you can see the cloves, sprinkle with salt, drizzle with olive oil and roast wrapped in foil at 180C/350F/gas mark 4 for 40min.

Shepherd's Pie Filling
  1. Heat a glug of oil in a large pot with a lid and sautee prepared chopped vegetables (onions, celery, carrots and broccoli stalk) until soft but not coloured approx. 5 min

  2. Add minced lamb and sautee it together with vegetables for approx 10 min. Make sure you break it up with wooden spoon as it cooks.

  3. Add thyme or rosemary, bay leaves, tomato paste and flour. Stir briefly and slowly start adding hot lamb stock stirring everything slowly with wooden spoon until you've used up all the stock. Add Worcestershire sauce, cover pot with the lid (leaving small opening for some steam to escape) and let it simmer for approx. 30 min. Season to taste with salt and pepper and perhaps some more Worcestershire sauce.

Roasted Garlic Mashed Potato Topping
  1. Boil the potatoes in a large pan of salted water until cooked. Drain well and mash with butter and milk. Squeeze roasted garlic out and onto the potatoes and mix well. 

Pie Assembly
  1. Preheat the oven to 180C/350F/gas mark 4. Transfer the pie filling to the ovenproof pie dish, top with mashed potato and sprinkle with some grated cheddar. Bake for approx. 25-30 min until golden and bubbly. Serve with your choice of vegetables or salad. Enjoy!

Recipe Notes

If you decide to go for the version of shephard's pie without roasted garlic mashed potato you may want to adapt the recipe as follows:

  • Add 2 crushed garlic cloves to the pie filling when sautéing the vegetables for a bit of garlic flavour as you won't have it in your mash.
  • When you finish simmering your filling you might want to add 400g tin of baked beans (right before you are ready to transfer the filling to your pie dish). It might be an unexpected addition but very tasty.

If you are after more family friendly dinners why not take a look at my Hidden Vegetables Turkey Chilli Pie, super delicious Veggie Lentils and Spinach Lasagne or perhaps Braised Pork Chops with Leeks & Carrots. For more main course inspiration simply search through Mains archives.

Shepherd's Pie with Roasted Garlic Mashed Potatoes

Have you tried my Shepherd’s Pie with Roasted Garlic Mashed Potatoes? Leave a comment at the bottom of this post, I love reading them!

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Shepherd's Pie with Roasted Garlic Mashed Potatoes

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Cook Once Eat Twice hosted by Corina at Searching for Spice

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Hijacked By TwinsLink up your recipe of the weekBrilliant blog posts on HonestMum.com

 

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16 Comments

  • Reply Patrick@looneyforfood.com

    You had me at garlic mashed potatoes!!

    March 26, 2018 at 5:48 pm
    • Reply joskitchenlarder

      Thanks Patrick! 😀 I’m glad you like it! 😊 All that roasted garlic makes mashed potatoes pretty epic!

      March 26, 2018 at 6:33 pm
  • Reply Monika Dabrowski

    Sounds delicious as an everyday dish, not just for Easter! I really like garlic prepared in this way. Thank you for sharing with #CookBlogShare:)

    March 27, 2018 at 10:52 am
    • Reply joskitchenlarder

      Thanks Monika! Yes most certainly it can be enjoyed anytime really! Garlic is so wonderfully sweet when roasted and in this case makes the potatoes taste amazing!

      March 27, 2018 at 11:41 am
  • Reply Donna

    oo what a yummy twist! Shepherd’s Pie is a big favourite in our house! #CookBlogShare

    March 27, 2018 at 12:37 pm
    • Reply joskitchenlarder

      Thanks Donna 🙂 Same here, cannot fault it as a perfect family meal! 🙂

      March 27, 2018 at 1:20 pm
  • Reply Cat | Curly's Cooking

    This looks so tasty. I don’t eat lamb but I could easily swap and use beef to make a cottage pie. The roasted garlic mash sounds amazing, my mouth is watering. My Dad used to make us cottage pie when we were kids and he always used to add a tin of baked beans which was really tasty x
    Cat | Curly’s Cooking recently posted…Hot Cross Bun Bread & Butter PuddingMy Profile

    March 27, 2018 at 12:57 pm
    • Reply joskitchenlarder

      Thanks Cat! Absolutely, super easy swap! 🙂 I must say the roasted garlic is well worth the extra effort! So you know what I’m on about with beans then 🙂 My secret ingredient is not so secret it seems lol Version with baked beans is so good too! 🙂 x

      March 27, 2018 at 1:25 pm
  • Reply Corina Blum

    I think roasted garlic is just so good in all kinds of recipes and I think it’s brilliant to use it in the mash. My mum used to make a pie with baked beans in when I was young and I used to love it so I can see why your children like that version. Thanks for sharing with #CookOnceEatTwice x

    March 28, 2018 at 5:40 am
    • Reply joskitchenlarder

      Thanks Corina! I know, roasted garlic is fantastic when it comes to adding loads of flavour in a slightly more mellow way! Its sweetness is incredible! Baked beans added to my second, more every day version of the pie are always hugely popular by the kids and they usually ask for seconds which always makes my day. 🙂 x

      March 28, 2018 at 8:56 am
  • Reply Karen, the next best thing to mummy

    This sounds like a brilliant twist on a favourite traditional recipe, I must give it a try #brillblogs@_karendenbid199@gmail is

    March 28, 2018 at 8:54 am
    • Reply joskitchenlarder

      Thanks Karen! 🙂 Simple addition of roasted garlic makes all the difference! Thanks for stopping by! 🙂

      March 28, 2018 at 8:58 am
  • Reply Michelle Frank | Flipped-Out Food

    Roasted garlic is EVERYTHING. I probably roast a head like you’ve done here about once a month. Then I pop a few cloves out whenever needed—so YUM! I love that you’ve put them into your mash for this shepherd’s pie! Speaking of which, I was eating shepherd’s pie for the whole month of February—even so, I’m hungry for it again after drooling over your photos!

    March 28, 2018 at 4:29 pm
    • Reply joskitchenlarder

      Thanks Michelle! 🙂 I was absolutely in awe of your shepherd’s pie so I don’t blame you for eating lots of it! 🙂 Roasted garlic is so lush isn’t it? When added to the mash it creates something simply out of this world!

      April 6, 2018 at 8:04 pm
  • Reply jenny walters

    Oh God Jo,give me some!!I could eat the whole lot!Roasted Garlic is a wondrous thing!Have a fab Easter!x

    March 30, 2018 at 6:47 am
    • Reply joskitchenlarder

      Thanks Jenny! 🙂 Roasted garlic is fantastic isn’t it! Hope you had wonderful Easter! Bring on the second week of Easter hols now! 🙂 xx

      April 6, 2018 at 7:36 pm

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