Shepherd’s Pie With Homemade Pie Crust

Comfort Food For The Soul; Shepherd’s Pie With Homemade Pie Crust

Ever thought about making a traditional shepherds pie even cozier? I love these classic dishes with a twist. Today, I’m sharing a homemade shepherds pie with a delicious homemade pie crust. It’s a warm, comforting meal with a creamy mashed potato topping and flavorful filling.

This recipe will make your home smell amazing and honor the traditional shepherds pie. It adds a new layer of texture and taste with the crust. Prep time is just 30 minutes, and cooking takes 40 minutes. You’ll get 6 big servings, perfect for family dinners.
Each bite is filled with lean ground lamb, onions, and green bell peppers. Then, it’s topped with cream-style corn and creamy mashed potatoes. Preheat your oven to 350 degrees F (175 degrees C) for golden, oven-baked perfection.

And if you love pie crust, try adding the crust as topping on top of the mashed potatoes as well. You’ll have an extra tasty and crusty Shepherd’s pie with a double layer of pie crust. Delicious!
For this; just double the ingredients for the Pie Crust and put half of the dough aside for the topping once you’ve filled the bottom crust with the filling and the mashed potatoes.

Shepherd’s Pie, a quintessential dish of British and Irish cuisine, originated in the late 18th century. Originally known as “cottage pie,” it was a practical solution for housewives looking to repurpose leftover roasted meat. Shepherd’s Pie as we know it today specifically refers to the version made with lamb or mutton; the name reflects the dish’s association with shepherds, who raised sheep. The leftover meat was diced or minced, mixed with vegetables, and topped with a layer of mashed potatoes, then baked until golden. This dish was not only economical but also provided a hearty, comforting meal for the family. Over time, it has evolved into various versions and remains a beloved comfort food in many countries. Nowadays we refer to the ground beef version as “cottage pie”.

There are many variations to this wonderful dish and I will sure be sharing a few for you to try out as well.

Shepherd’s Pie With Homemade Pie Crust

Recipe by EvaCourse: Dinner, Comfort foodCuisine: BritishDifficulty: Moderate

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

777

kcal

Resting time

10

minutes

Total time

1

hour 

20

minutes

Ingredients

• For the Pie Crust:

• 2 1/2 cups all-purpose flour

• 1 cup unsalted butter, chilled and diced

• 1 teaspoon salt

• 6-8 tablespoons ice water

• For the Filling:

• 1 pound ground lamb (or beef, for a Cottage Pie variation)

• 1 onion, chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 1 cup frozen peas

• 1 cup corn kernels (optional)

• 1/2 cup beef or vegetable broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 1 tablespoon olive oil

• For Assembling:

• 1 egg, beaten (for egg wash)

Instructions

• Make the Pie Crust:
• Combine Flour and Salt: In a large bowl, mix the flour and salt.
• Cut in Butter: Use a pastry cutter or your fingers to blend the chilled butter into the flour mixture until it resembles coarse crumbs.
• Add Water: Gradually add ice water, stirring with a fork until the dough holds together.
• Chill: Divide the dough into two halves, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
• Prepare the Filling:
• Cook Meat: In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and garlic, cooking until softened. Add the ground lamb, breaking it up with a spoon, and cook until browned.
• Add Flavors: Stir in the tomato paste, Worcestershire sauce, broth, thyme, salt, and pepper. Let simmer until the mixture thickens.
• Add Vegetables: Stir in the peas and corn and cook for another 2-3 minutes. Remove from heat and set aside to cool slightly.
• Assemble the Pie:
• Preheat Oven: Preheat your oven to 375°F (190°C).
• Roll Out Dough: On a floured surface, roll out one disc of dough to fit your pie dish. Place the rolled-out dough into the dish, pressing into the bottom and up the sides.
• Add Filling: Spoon the meat mixture into the crust.
• Apply Egg Wash: Brush the top crust with beaten egg to get a golden finish.
• Bake and enjoy:
• Bake: Place the pie in the oven and bake for about 40-45 minutes or until the crust is golden brown.
• Cool: Let the pie cool for at least 10 minutes before serving.

Notes and tips

• Caloric Increase: The calories and other nutrients is due to the larger portion size when dividing the dish into six parts. Dividing the dish into smaller parts will yield lesser amounts of calories and other nutrients. Adjust the portion sizes according your prefered amounts of calories and nutrients.
• Adjustments for Health: If you’re concerned about fat, particularly saturated fat, consider using a lower-fat content meat or less butter. Also, using low-sodium broth and limiting added salt can help manage the sodium content.
• Nutritional Density: The dish provides a good amount of vitamins and minerals, especially Vitamin A from carrots and peas, and iron from the lamb.
  These calculations offer a rough estimate. For those closely managing nutritional intake, using a detailed recipe calculator with the exact brands and preparations you plan to use would provide more specific results.
• Keep it cold: Ensure your butter is cold when making the crust, and chill the dough before rolling it out. This helps keep the crust flaky.
• Season well: Don’t forget to season each layer of your pie. It’s the key to a flavorful pie that bursts with each bite.
• Let it set: Allow the pie to rest for about 10 minutes after baking. This helps the layers set, making it easier to slice.

Tools (needed) for this recipe

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• Mixing Bowls: For mixing the pie crust dough and combining the mashed potato ingredients.
• Measuring Cups and Spoons: To accurately measure ingredients for the crust, filling, and potato topping.
• Pie Dish: A 9-inch pie dish is ideal for assembling and baking the Shepherd’s Pie.
• Large Skillet: Needed for cooking the meat and vegetables for the pie filling.
• Potato Masher: For mashing the boiled potatoes into a smooth consistency.
• Saucepan: Used for boiling the potatoes.
• Rolling Pin: Essential for rolling out the pie crust dough.
• Knife and Cutting Board: For chopping vegetables and mincing garlic.
• Wooden Spoon or Spatula: Useful for stirring the filling as it cooks and for spreading the mashed potatoes over the pie.
• Pastry Brush: If you choose to brush the pie crust with an egg wash or melted butter for additional browning and flavor.
• Colander: For draining the boiled potatoes.
• Fork: Handy for fluffing the mashed potatoes, and for pricking the pie crust if you pre-bake it.
• Oven Mitts: Necessary for handling the hot pie dish when removing it from the oven.
• Peeler: For peeling the potatoes, if you prefer them peeled.

Step-by-step guide: