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Whitechapel Shepherd's Pie

Rated as 4.53 out of 5 Stars
11

"This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables."
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Ingredients

1 h 10 m servings 476
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
  3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
  4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
  5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 476 calories; 18.1 51.4 27.5 84 1529 Full nutrition

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Reviews

Read all reviews 56
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-...

Most helpful critical review

be generous with the amount of mashed potatoes you put on top...i did not use enough

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I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-...

This recipe made a quick, cheap meal that fed four people. To speed things up a bit, I used a frozen peas/carrots mix instead of fresh carrots and parsnips. I also used ground turkey instead of ...

I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the...

My husband and I loved this recipe as did my mother and father. I baked the pie in a 13x9 pan. I used hamburger in place of ground lamb. I think it would also be good with deer burger. The "with...

I actually substituted Ground beef for the lamb and used frozen peas with pearl onions and added a small can of portabella mushrooms as well as twice the tomato sauce. Wow!!! It's wonderful an...

It was really good, I ground pork and beef and rinced the meat and I used garlic instant Potato, cause it has less starch, it turned out rally good'

Curious - why do so many people substitute beef for lamb? It is called shepherd's pie for a reason. Look for Cottage pie recipes if you want to use beef. I like the modern method of using fresh ...

Made it with half lamb and half beef. I was afraid all lamb would be too strong. Added extra tomato sauce as suggested. Cooked the parsnip and rutabaga in a separate pot for 15 minutes as sugges...

This was good, but it bears repeating that this dish is only going to be as savory as the spices you use to flavor it. I used garlic powder liberally, as well as onion powder and about 1/2 tsp....