Corre Larkin’s Shepherd’s Pie – From the Oven to the Brunch Table

Name: Corre Larkin’s Shepherd’s Pie
Yield: 8
Cuisine: British
Ingredients: 1 tbsp algae oil or avocado oil; 1 lb / 450 g ground lamb; 1½ tsp Maldon salt, divided; ¼ tsp black pepper; 1 large onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 1 tsp finely chopped rosemary; 1½ tbsp / 20 g tomato paste; 1 tbsp flour; 1 tsp Worcestershire sauce; 2 cups / 480 ml beef or chicken broth; ½ tsp red wine vinegar; 2½ lb / 1.1 kg waxy potatoes (such as Yukon Gold), peeled and quartered; ½ cup / 120 ml whole milk, warmed; 4 tbsp / 60 g butter, divided; ½ cup / 50 g grated sharp cheddar; ½ cup / 50 g grated Gruyère; ½ cup / 50 g grated mozzarella or other melting cheese; 1 tbsp finely chopped chives

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There are few dishes more comforting than a Shepherd’s Pie fresh out of the oven. With its savory lamb filling and a generous layer of golden mashed potatoes, this British classic is the kind of recipe that instantly makes the table feel warm and inviting.

It’s the perfect dish for the colder months, when we crave something hearty and satisfying, but it also works beautifully for a relaxed weekend or Easter brunch, served family-style directly from the roaster.

We asked Coco Larkin of @cocolarkincooks to share her version of this beloved classic, made with three different cheeses for an extra-decadent mashed potato crust.

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Corre Larkin’s Shepherd’s Pie

Corre Larkin @cocolarkincooks

Servings

Cuisine

British

Coco Larkin of @cocolarkincooks shares her Shepherd’s Pie recipe with savory lamb and golden mashed potatoes, a comforting British classic for brunch or dinner.

Ingredients

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1 tbsp algae oil or avocado oil
1 lb / 450 g ground lamb
1½ tsp Maldon salt, divided
¼ tsp black pepper
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
1 tsp finely chopped rosemary
1½ tbsp / 20 g tomato paste
1 tbsp flour
1 tsp Worcestershire sauce
2 cups / 480 ml beef or chicken broth
½ tsp red wine vinegar

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2½ lb / 1.1 kg waxy potatoes (such as Yukon Gold), peeled and quartered
½ cup / 120 ml whole milk, warmed
4 tbsp / 60 g butter, divided
½ cup / 50 g grated sharp cheddar
½ cup / 50 g grated Gruyère
½ cup / 50 g grated mozzarella or other melting cheese
1 tbsp finely chopped chives

Instructions

In a sauté pan, heat the oil over medium-high heat. Add the ground lamb, ½ tsp salt, and black pepper to taste. Cook, breaking up the meat with a spoon, for about 4–5 minutes, until it begins to lose its pink color. Remove with a slotted spoon and set aside.
In the same pan, add the diced onion, carrots, celery, and another ½ tsp salt. Stir to coat in the fat from the pan, cover, and cook over low heat for 15–20 minutes, until the vegetables are soft but not browned.
Uncover the pan, increase the heat, and stir in the rosemary and tomato paste. Cook for a few minutes, until the tomato paste darkens slightly.
Return the lamb to the pan and stir to combine. Add the flour and cook for 1–2 minutes.
Stir in the Worcestershire sauce and the broth. Let the mixture simmer for about 15 minutes, until the filling is thick and most of the liquid has reduced. Stir in the vinegar, then remove from the heat and set aside.
Preheat the oven to 350°F / 180°C.
Meanwhile, in a stockpot, cook the potatoes in generously salted boiling water until completely tender. Drain and let them steam dry for 5 minutes.
In a saucepan, warm the milk over low heat until just heated through (do not boil).
Pass the potatoes through a ricer into a large bowl. Add the warm milk, 3 tbsp butter, and the remaining ½ tsp Maldon salt, mixing well.
Add the grated cheeses one at a time, stirring vigorously with a wooden spoon until fully incorporated. The mash should be rich and thick rather than overly smooth.
In a rectangular roaster spread the lamb filling evenly in. Spoon the cheesy mash over the top and spread it evenly.
In a saucepan, melt the remaining butter over low heat.
Lightly score the surface of the mash with a fork for texture, then brush with the melted butter.
Bake for about 30 minutes, until the filling is bubbling and the top is golden and lightly crisp.
Finish with chopped chives and bring it straight to the table to serve family-style.