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A Traditional Asian (Yes, Really) Shepherd's Pie

Quick answerMakes 6 servings, British cuisine.
By Jaron Kimhi··👁 1.4K views
shepherd's pie

Or... Why it is traditional, not really Asian but still a very good Shepherd's Pie

We've covered here before why ground beef and potatoes go so well together. And if you've had it before, you don't really need it explained. So last time I made an amazing version of beef & potato croquettes, and this time I decided to bring you my recipe for Shepherd's Pie. I've made many versions over the years, but the one I truly prefer involves some Asian seasoning like Soy Sauce and Mirin. Apparently the combination with the Worcestershire creates a very deep and flavorful taste that otherwise can only be achieved by adding mushrooms, chicken stock, and red wine. I promise you (or your guests) will never guess what's inside this pie — and I guarantee it will be a success! I also don't neglect the potatoes. I add some butter and cheese, and that's really all potatoes need!  

Method

  1. 1

    Prepping the Potatoes and Veggies· 20-25 Minutes

    Peel and cut potatoes to cubes. Cover in water and cook on a medium heat for about 15-20 minutes till soft. Peel and thinly chop onion and carrots. Saute on a pan with 2 table spoons of olive oil on a medium-low heat for about 10 minutes till soft and a bit golden. Add the cumin and turmeric, stir and cook for another 2 minutes.

    shepherds-pie-ingredientsmirepoixboiling-the-potatoessauteing-the-veggiesStep 1
  2. 2

    Making the Beef and Potatoes Mix· 15 Minutes

    Add the ground beef to the onion and carrots (Make sure to take it out of the fridge at least 30 minutes before). With a wooden spoon start to separate the beef. This is a bit of a workout but it needs to be done right away. let the meet to cook until all the liquids evaporate. This usually takes around 10 minutes. Add Soy, Mirin and Worcestershire, stir and cook for 2 more minutes. Add 1 table spoon of salt and half tsp of pepper. Remove from fire and leave to cool. Strain the liquids from the potatoes. Keep half a cup aside (optional). Place potatoes back in pot and add butter and cheese. Mash them till smooth. If too thick you can add some of the liquids you kept of some milk. Add one table spoon of salt.

    adding-ground-beefmixing-ground-beefadding-spicesbeef-mix-readymashing-the-potatoesmashed-potatoes
  3. 3

    Baking the Shepherd's Pie· 25-30 Minutes

    Heat oven to 400F / 200C. Arrange and beef in a Pyrex or Ceramic oven dish. Make sure it is all in one layer. Add the potatoes layer on top. If the mashed potatoes are too think it will be hard to spread. This is why it is important to add some liquids in the end when mashing them. Bake for 20-25 minutes or till the top is nice and golden.

    Step 3arranging-the-potatoesbaking-the-shepherds-piebaked-shepherds-pie
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
BeefSide Dish
Cuisines
British
Tags
beefGluten Free

Questions & answers

Can I swap ground beef for another protein?
The recipe calls for ground beef, but ground lamb is the classic shepherd's pie move and works the same way here. Just cook it until all the liquids evaporate like you would with the beef.
What do the soy sauce and mirin actually do here — can I skip them?
They're the whole 'Asian' twist, adding umami depth and a touch of sweetness alongside the Worcestershire. Skip them and you've got a pretty standard shepherd's pie — still good, just different.
My mashed potato layer is too stiff to spread. What do I do?
Add a splash of the potato cooking liquid you set aside, or a little milk, and keep mashing until it loosens up — it needs to be spreadable or it'll tear the beef layer underneath when you try to top it.
Do I have to use the cheese in the mash?
Nope, it's marked optional — leave it out and the mash still works fine. If you do use it, mix it in with the butter while the potatoes are still hot so it melts in smoothly.
Why does the beef need to come out of the fridge 30 minutes early?
Cold meat hits a hot pan and drops the temperature fast, which makes it steam and clump instead of browning properly. Room-temp beef cooks more evenly and gives you better texture in the final layer.