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Scarborough Fair Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Shepherd's Pie finished with Scarborough Fair Infused Olive Oil

A cozy shepherd's pie layered with savory lamb, tender vegetables, and creamy potatoes, then finished with Scarborough Fair Infused Olive Oil Blend for a fragrant herb lift right at the table.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American Classics, British-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds ground lamb
  • 1 tablespoon Scarborough Fair Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 1/2 cup frozen peas
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 pounds Yukon Gold potatoes peeled and chopped
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large skillet For cooking the lamb filling
  • 1 medium pot For boiling the potatoes
  • 1 9-inch baking dish For baking the shepherd's pie
  • 1 potato masher For the potato topping
  • 1 Wooden spoon For stirring and breaking up the meat
  • 1 set Measuring cups and spoons For accurate prep

Method
 

Instructions
  1. 1. Preheat the oven to 400°F and lightly grease a 9-inch baking dish.
  2. 2. Place the potatoes in a pot, cover with salted water, and simmer until fork-tender, about 15 to 18 minutes.
  3. 3. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook until softened, about 6 minutes.
  4. 4. Stir in the garlic and tomato paste, then cook for 1 minute until fragrant.
  5. 5. Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through.
  6. 6. Sprinkle the flour over the lamb mixture and stir for 1 minute so it coats the meat and vegetables.
  7. 7. Pour in the beef stock and Worcestershire sauce, then add the peas, salt, pepper, and dried thyme. Simmer until the filling thickens, about 3 to 5 minutes.
  8. 8. Drain the potatoes and mash them with the milk, butter, Parmesan, and parsley until smooth and creamy.
  9. 9. Spoon the lamb filling into the prepared baking dish and spread the mashed potatoes over the top.
  10. 10. Bake for 20 to 25 minutes, until the topping is lightly browned and the filling is bubbling at the edges.
  11. 11. Finish with a drizzle of Scarborough Fair Infused Olive Oil Blend just before serving.
  12. 12. Rest for 10 minutes, then scoop and serve warm.

Notes

For the most vivid finish, add the featured blend after the pie comes out of the oven rather than before baking. If you prefer a looser filling, add a splash more stock while it simmers. The dish holds well for a family dinner and reheats nicely the next day.

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