Shepherds Pie Eurasian Style
Elevate a classic comfort food with a fusion twist in this Shepherd’s Pie Eurasian Style! This flavorful recipe marries the hearty tradition of shepherd’s pie with the bold, umami-rich notes of soy and hoisin sauces, enhanced by a hint of ground ginger for a subtle warmth. A savory filling of tender ground lamb (or beef), sweet carrots, peas, and caramelized onions is topped with perfectly creamy mashed russet potatoes, baked to golden perfection. The addition of a cornstarch-thickened chicken stock creates a luscious base, while optional cilantro adds a fresh, aromatic garnish. Quick to prepare and irresistibly satisfying, this fusion shepherd's pie is perfect for a weeknight dinner or an impressive centerpiece for gatherings. Savory, creamy, and utterly soul-soothing, this dish is comfort food reimagined with an international flair.
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Recipe Information
Ingredients
- 500 grams Ground lamb (or beef for variation)
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 large Carrot, finely diced
- 1 cup Frozen peas
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Ground ginger
- 1 cup Chicken stock
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 4 medium Russet potatoes, peeled and cubed
- 4 tablespoons Butter
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 200°C (400°F).
Place the cubed potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil and cook over medium heat until the potatoes are fork-tender (about 15 minutes).
Drain the potatoes and return them to the pot. Mash with butter, milk, half the salt, and pepper until smooth and creamy. Set aside.
In a large skillet over medium heat, cook the ground lamb (or beef) until it is browned and fully cooked, breaking it up with a spoon. Drain excess fat if necessary.
Add the diced onion, minced garlic, and carrot to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Stir in the soy sauce, hoisin sauce, and ground ginger, mixing well to incorporate the flavors.
Pour in the chicken stock and bring the mixture to a gentle simmer. In a small bowl, combine the cornstarch and water to make a slurry, then stir it into the skillet to thicken the sauce. Cook for another 2-3 minutes.
Add the frozen peas and cook for an additional 2 minutes, then remove the skillet from heat.
Transfer the meat and vegetable mixture to a baking dish, spreading it out evenly. Gently spread the mashed potatoes over the top to completely cover the meat mixture.
Using a fork, create small peaks on the mashed potatoes to encourage browning, if desired.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Remove from the oven, let it rest for 5 minutes, and garnish with chopped cilantro if using. Serve warm and enjoy!
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 246.4 g | 90% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 43.4 g | ||
| Protein | 141.9 g | 284% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 710 mg | 55% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 6817 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
