Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (2024)

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Serves: 6-8

Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (2)Prep time: 1 hr

Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (3)Total time:

Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (4)

Recipe photograph by Kris Kirkham

Recipe by Debbie Major

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Smoky chorizo ramps up the flavour in this twist on a family favourite

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Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (7)

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

See more of Debbie Major’s recipes

Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (8)

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

See more of Debbie Major’s recipes

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  • 1.5kg boneless lamb shoulder, trimmed and diced
  • 3 tbsp olive oil
  • 100g cooking chorizo, skinned and chopped
  • 2 medium onions, chopped
  • 4 garlic cloves, crushed
  • 200g carrots, diced
  • 1 small leek, cleaned and thinly sliced
  • 2 celery sticks, diced
  • 1 tbsp smoked paprika
  • 1 tbsp tomato purée
  • 15g plain flour
  • 600ml lamb or chicken stock
  • 4 sprigs of thyme, leaves picked
  • 4 fresh bay leaves
For the topping
  • 1.2 kg floury potatoes, such as King Edwards, peeled
  • 50g butter
  • 2 garlic cloves, crushed
  • 3 tbsp chopped flat-leaf parsley
  • 100g Manchego cheese, grated


Step by step

Get ahead

Prepare to the end of step 5, cooling the filling and mash before assembling. Cover and chill or freeze. Add 10-15 minutes cooking time from chilled

  1. Season the diced lamb. Heat 2 tablespoons of the oil in a large, flameproof casserole, add half the lamb and fry over a high heat until nicely browned all over. Spoon onto a plate and repeat with the rest of the lamb (you shouldn’t need any more oil for the second batch). Add the chorizo to the casserole and fry briefly until lightly golden. Scoop out to the plate.
  2. Preheat the oven to 150°C, fan 130°C, gas 2. Add the remaining tablespoon of olive oil to the casserole with the onions and garlic and fry over a medium heat for 8-10 minutes until soft and lightly golden. Add the carrots, leek and celery and fry for 5 minutes more. Stir in the smoked paprika, tomato purée and flour and cook for 1-2 minutes, stirring. Gradually add the stock, stirring until smooth. Bring to a simmer and add the thyme, bay leaves, lamb, chorizo and seasoning. Cover with a tight-fitting lid and cook in the oven for 11⁄2 hours, stirring occasionally.
  3. Remove the lid from the casserole and cook uncovered in the oven for another 30 minutes to reduce and thicken the sauce, by which time the lamb should be meltingly tender and just falling apart. Meanwhile, cut the potatoes into large chunks, put into a large pan of cold salted water and bring to the boil. Cook for 20 minutes until tender then drain into a colander and leave to steam for a couple of minutes.
  4. Melt the butter in the used potato pan, cook the garlic for 1 minute, then mash with the potatoes and parsley, off the heat. Season to taste.
  5. Put a baking tray into the oven and heat to 200°C, fan 180°C, gas 6. Season the lamb mixture to taste and spoon into a deep 24cm x 30cm ovenproof baking dish. Spoon over the mashed potatoes, making sure they make a good seal with the edge of the dish. Lightly rough up the surface with the back of a fork and scatter over the grated cheese.
  6. Bake for 35-40 minutes until bubbling hot and golden brown.

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Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine (2024)


How do you make shepherd's pie not runny? ›

Thicken the filling

The concentrated tomatoes disperse and lightly thicken the beef stock. The flour is stirred with the meat and then swells and reduces as the liquid simmers. These add body to the dish, so it's not runny when served.

Does Ina Garten have a recipe for shepherd's pie? ›

This Shepherd's Pie is the real deal. It is full of flavor and utterly delicious. A great filling and an even better topping make this truly a stand-out. Bacon, onions and ground beef are cooked along with carrots and peas in a flavorful gravy composed of Guinness Beer, beef broth and spices.

Why is my shepherd's pie soggy? ›

Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.

What is the difference between cottage pie and shepherd's pie Wikipedia? ›

Cottage pie is made using the same or very similar ingredients to shepherds pie. Nationally Cottage pie is made with Beef mince and Shepherds pie is made with Lamb mince. The name "cottage pie" was first used at the end of the 18th century.

How can I make my pie more firm? ›

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Why do you put flour in shepherd's pie? ›

Flour: All-purpose flour will thicken the beef gravy. Ketchup: Ketchup will add a little tang to the ground beef mixture. Beef Broth: Beef broth creates a gravy-like consistency in the middle. Cheese: Top the shepherd's pie with extra Cheddar for a cheesy finish.

What is the best thickener for meat pies? ›

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.

How do you thicken shepherd's pie without cornstarch? ›

Arrowroot Powder – If you're following the Paleo Diet then Arrowroot Powder is a great alternative to using cornstarch to thicken gravies and sauces.

What is duch*ess pie? ›

duch*ess Pie: sour cream custard studded with. blackberries, topped with oat crumble. Creamy, tart, sweet, crunchy... perfect.

Why is my shepherd's pie greasy? ›

After cooking the beef, onion, and herbs, be sure to drain the grease out of the pan. Otherwise, you will find yourself with a greasy shepherd's pie. Stir well. Especially when adding the flour and tomato paste.

How hot should shepherds pie be? ›

Stir often to crumble, until cooked through and temperature reaches 160°F on a food thermometer.

Why does my cottage pie taste bland? ›

In its true form Cottage Pie would have a rather bland taste because, in years gone by, many herbs and spices either were not available or were too expensive for the average family. However nowadays it is relatively easy to make a rich tasting Cottage Pie without turning it into a bolognaise type filling.

Why do Irish people eat shepherd's pie? ›

"Shepherd's Pie is one the most traditional Irish dishes I know of," she said. Culhane said the meal became popular in Ireland for a simple reason: It's easy to make, it makes a lot and it's cheap. Although there are many variations, most Shepherd's Pies are made with ground meat, potatoes, carrots, peas and onions.

What ethnicity is shepherd's pie? ›

The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.

What is original shepherd's pie made of? ›

Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.

How can I make my meat pie filling thicker? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

How do you thicken a runny pie? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

Why did my pie turn out watery? ›

The starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.

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