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Shepherd's Pie from The Hot Plate


Posted by : Amanda Garbutt, Mon, Nov 12 2012

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In the mood for pub food? Our Sheppard’s Pie is the definition of pub grub. This savoury dish is perfect for any occasion. Its comfort food qualities make it a winner for a family get-together or a night in. This delicious and flavourful meal will make anyone feel like they're sitting in a British pub!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes

 Serves 6-8 


2 tablespoons extra-virgin olive oil
½ cup shredded sharp cheddar cheese
¼ cup half and half
5 Yukon Gold potatoes, quartered
4 tablespoons butter
1 garlic clove, minced
1 small Spanish onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, ends trimmed and finely chopped
1 pound ground lamb or beef
1 teaspoon dried thyme
1 tablespoon dried oregano
¼ cup low sodium beef stock
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
kosher salt and freshly ground black pepper


1. Place potatoes in a large pot and cover with cold water. Bring to a boil and continue to cook until just tender, about 10 minutes. Test by piercing with a sharp pairing knife.
2. Meanwhile, heat oil in a large skillet. Add the chopped carrots, celery, onion and garlic and sauté for 8 minutes until softened. Add the lamb and cook until browned, about 8 minutes. While browning the lamb, make sure to break it up with the side of your wooden spoon. Add the thyme, oregano, Worcestershire sauce, Dijon mustard and beef stock. Season with salt and pepper and simmer for 10 minutes.
3. While the meat mixture simmers, drain the cooked potatoes and return to the pot. Add the butter, half and half and a pinch of salt and pepper to the pot with the potatoes. Mash with a fork until desired consistency; we love lumpy mashed potatoes for that added rustic texture.
4. Preheat the oven to 350F. In an oven safe dish add the meat mixture and spread evenly. Top with mash potatoes and draw a decorative pattern with a fork if desired. Sprinkle with cheddar cheese and bake for 25 minutes until browned and bubbly.
5. Let the shepherd’s pie rest for 5-10 minutes before serving.


 Amanda_GarbuttAmanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 







Posted: by Amanda Garbutt

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