Prep Time: 20 mins Cook Time: 2 hrs
Total: 2 hrs 20 mins Yields: 6
A twist on the classic Shepherd’s Pie, Mary Berry’s Shepherd’s Pie Dauphinoise recipe combines tender lamb, sautéed onions, and carrots, all smothered in a rich gravy and topped with creamy, cheesy potatoes. The result is a comforting and delicious homemade meal that is sure to impress.
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Why you’ll like it
- Hearty dish. The combination of tender lamb, sautéed onions, and carrots creates a flavorful and satisfying filling. The flavours of the meat mixture are enhanced by the addition of wine, Worcestershire sauce, and tomato purée.
- Potato Dauphinoise Topping. The sliced potato topping with the creamy and cheesy layer adds a unique luxurious and indulgent twist to the pie. It makes it also beautiful for presentation.
- Crowd Pleasing. This recipe is perfect for feeding a crowd or for a cosy homemade meal.
- Freezes well. It can be prepared ahead of time and freezes well, making it convenient for busy days.
- Versatility. The dish is versatile and can be served on its own or paired with a side salad or vegetables.
Mary Berry Sheperd’s Pie Recipe
What is Mary Berry Sheperd’s Pie?
Mary Berry’s Shepherd’s Pie Dauphinoise is a delightful variation of the traditional Shepherd’s Pie. Instead of using mashed potatoes as the topping, this recipe calls for thinly sliced potatoes layered with the meat mixture. The addition of cream and cheese creates a luscious and creamy texture, making each bite a heavenly experience. The lamb, onions, and carrots are sautéed in wine, Worcestershire sauce, and tomato purée and then baked together with the topping until tender, resulting in a rich filling complementing the creamy sliced potatoes.
Ingredients
- Lamb – 2 pounds (32 ounces / 907 grams) lamb
- Onions – 2 large onions
- Carrots – 2 large carrots
- Flour – 2 tablespoons flour
- Red wine – 1/2 cup red wine
- Beef stock – 1 cup beef stock
- Worcestershire sauce – 2 tablespoons Worcestershire sauce
- Tomato purée – 2 tablespoons tomato purée
- Salt to taste
- Black pepper to taste
- Potatoes – 2 pounds (32 ounces / 907 grams) potatoes
- Heavy cream – 1 cup heavy cream
- Cheddar cheese – 1 cup cheddar cheese, grated
Instructions
- Preheat oven. Start by preheating your oven to 325°F (160°C).
- Sauté lamb onions & carrots. In the meantime, place the lamb, onions, and carrots into a deep frying pan or casserole. Over high heat, sauté them, stirring frequently, for about 5 minutes until the meat turns brown. Drain any excess fat.
- Prepare the gravy. Stir in the flour and, over high heat, add the wine, stock, Worcestershire sauce, and tomato purée (you can also add gravy browning if you prefer a richer, darker sauce). Stir until everything is well blended, then bring the mixture to a boil. Season it with salt and freshly ground black pepper.
- Continue to cook in the oven. Cover the pan with a lid, and transfer it to the oven for 1–1 1⁄2 hours or until the meat becomes tender. Check the seasoning, then transfer the meat to the ovenproof dish(es) and allow it to cool.
- Prepare the potatoes. Increase the oven temperature to 425°F (220°C). Blanch the potatoes in a pan of boiling salted water for 4–5 minutes. Drain them, rinse them in cold water, and pat them dry with paper towels.
- Assemble the sheperds pie dauphinoise. Place a layer of potato slices on top of the cooled meat. Pour half of the cream over them and season with salt and freshly ground black pepper. Add the remaining potato slices on top, pour over the rest of the cream, and sprinkle the cheese over it.
- Bake. Bake the pie in the oven for 30 minutes (or 45–50 minutes for 12 servings) or until it turns golden and starts to bubble.
Tips
- Meat sauté. Drain any excess fat after sautéing the lamb, onions, and carrots. Allow the meat to cool before transferring it to the ovenproof dish(es).
- Potatoes. Blanch the potatoes before assembling the pie to ensure they cook evenly.
- Baking. Bake the pie until it turns golden and starts to bubble for a deliciously crispy top.
- Great for a crowd: At the end of step 6, you can also brown the pie under the broiler before baking it. This way, you’ll ensure that the top is already golden. This dish freezes well.
- Prepare Ahead and Freeze: You can prepare the pie up to the end of step 6 up to 1 day ahead. If you want to freeze it, do so at the end of step 6, and it can be stored in the freezer for up to 2 months.
- Liquid gravy browning. Finding liquid gravy browning in stores can be a bit challenging these days, but the effort is worthwhile. It not only imparts a rich, appetizing brown colour to sauces and gravies but also saves you time by reducing the need for prolonged onion browning. We can use it regularly in our recipes.
Variations
- For a vegetarian version. Substitute the lamb with plant-based ground meat or lentils.
- Herbs and spices. Add your favourite herbs and spices to the meat mixture for extra flavour.
- Experiment with different types of cheese. Use Gruyère or Parmesan, for a unique twist.
- Include additional vegetables. Add peas or mushrooms, to add more texture and flavour.
How to serve Mary Berry Sheperd’s Pie?
Mary Berry’s Shepherd’s Pie Dauphinoise is a complete meal on its own, but you can also serve it with a side salad or steamed vegetables for a well-rounded dinner. So pair the Sheperd’s pie dauphinoise with:
- Green salad or roasted veg which pairs perfectly with the creamy and cheesy potatoes
- A glass of red wine or your favourite beverage for a truly satisfying dining experience.
Storage Instructions for Sheperd’s Pie
- Refrigerate leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To freeze: You can prepare it ahead of time and store it in the freezer for up to 2 months. Mary Berry suggests freezing it before baking or after just slightly browning the top in the broiler.
- To reheat: Simply place the desired portion in the oven or microwave until heated through. Just make sure to thaw it in the refrigerator overnight before reheating.
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- Vegetable Crumble
- Mary Berry Salmon & Asparagus Quiche
- Ina Garten Goat Cheese Tomatoes Quiche
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Mary Berry Sheperd's Pie Dauphinoise
This twist on the traditional shepherd's pie features a delightful layered topping of potatoes and cream instead of the usual mashed potatoes. Pair it with a green vegetable for a well-rounded meal.
Ingredients
- 2 pounds 900g raw ground lamb
- 2 onions chopped
- 2 large carrots finely diced
- 1/2 cup all-purpose flour
- 10 fluid ounces 300ml red wine
- 11/4 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato purée
- dash of gravy browning optional
For the topping
- 2 pounds 900g Yukon Gold potatoes or other floury potatoes, cut into 1/8in (3mm) slices
- 11/4 cup heavy cream
- 21/2 ounces 75g mature Cheddar cheese, grated
Instructions
- Preheat oven. Start by preheating your oven to 325°F (160°C).
- Sauté lamb onions & carrots. In the meantime, place the lamb, onions, and carrots into a deep frying pan or casserole. Over high heat, sauté them, stirring frequently, for about 5 minutes until the meat turns brown. Drain any excess fat.
- Prepare the gravy. Stir in the flour and, over high heat, add the wine, stock, Worcestershire sauce, and tomato purée (you can also add gravy browning if you prefer a richer, darker sauce). Stir until everything is well blended, then bring the mixture to a boil. Season it with salt and freshly ground black pepper.
- Continue to cook in the oven. Cover the pan with a lid, and transfer it to the oven for 1–11⁄2 hours or until the meat becomes tender. Check the seasoning, then transfer the meat to the ovenproof dish(es) and allow it to cool.
- Prepare the potatoes. Increase the oven temperature to 425°F (220°C). Blanch the potatoes in a pan of boiling salted water for 4–5 minutes. Drain them, rinse them in cold water, and pat them dry with paper towels.
- Assemble the sheperds pie dauphinoise. Place a layer of potato slices on top of the cooled meat. Pour half of the cream over them and season with salt and freshly ground black pepper. Add the remaining potato slices on top, pour over the rest of the cream, and sprinkle the cheese over it.
- Bake. Bake the pie in the oven for 30 minutes (or 45–50 minutes for 12 servings) or until it turns golden and starts to bubble.
Notes
Great for a crowd: At the end of step 6, you can also brown the pie under the broiler before baking it. This way, you'll ensure that the top is already golden. This dish freezes well.
Prepare Ahead and Freeze: You can prepare the pie up to the end of step 6 up to 1 day ahead. If you want to freeze it, do so at the end of step 6, and it can be stored in the freezer for up to 2 months.
Finding liquid gravy browning in stores can be a bit challenging these days, but the effort is worthwhile. It not only imparts a rich, appetizing brown colour to sauces and gravies but also saves you time by reducing the need for prolonged onion browning. We can use it regularly in our recipes.