Shepherd's Pie with Puff Pastry Crust
8 servings
105 minutes
Shepherd's pie with a flaky pastry crust is a variation of the classic British dish known as 'Shepherd’s Pie.' Traditionally made with tender lamb, aromatic vegetables, and a rich sauce topped with fluffy mashed potatoes, this recipe uses a crispy phyllo crust instead of the potato layer for lightness and textural contrast. The lamb is braised with wine, broth, and spices to create a rich flavor with subtle spicy notes. Worcestershire sauce and mustard add zest while fresh herbs enhance the dish's aroma. This pie is an ideal choice for a cozy home dinner or festive gathering, combining the richness of the meat filling with the airy lightness of the pastry.
1
Preliminary preparation. Trim the fat from the lamb and cut it into 2 cm cubes. Peel the shallots, carrots, and celery. Chop the shallots coarsely, cut the carrots and celery into sticks about 3-4 cm long. Slice the leek into thick pieces.
- Mutton: 500 g
- Shallots: 500 g
- Carrot: 4 pieces
- Celery stalk: 1 piece
- Leek: 2 stems
2
Lightly coat the meat in flour. Heat 1.5 tablespoons of vegetable oil in a large ovenproof pot or deep skillet over medium heat. Sear the lamb in batches until browned on all sides. Remove with a slotted spoon and set aside.
- Wheat flour: 2.5 glasss
- Vegetable oil: 2.5 tablespoons
- Mutton: 500 g
3
Add the shallots to the fat remaining in the pot and sauté, stirring frequently, for 5-8 minutes until light brown. Then add garlic, carrots, and celery.
- Shallots: 500 g
- Garlic: 2 cloves
- Carrot: 4 pieces
- Celery stalk: 1 piece
4
Pour in the red wine, increase the heat, and cook until almost all the wine evaporates. Then add the broth, Worcestershire sauce, mustard, and bouquet garni. Return the lamb to the pot along with the released juices. Bring to a boil, reduce the heat, and simmer for 20 minutes.
- Red wine: 125 ml
- Bouillon: 350 ml
- Worcestershire sauce: 1 tablespoon
- Grainy mustard: 1 tablespoon
- Bouquet garni: 1 bunch
- Mutton: 500 g
5
Add the leek, stir, and cook for another 10 minutes. Season with salt and pepper to taste. Preheat the oven to 190°.
- Leek: 2 stems
6
Remove the bouquet garni, place the mixture in a 1.75 L baking dish, add parsley, and stir.
- Bouquet garni: 1 bunch
- Parsley: 40 g
7
Cut the phyllo dough sheets into 9-12 cm squares. Lightly brush one side of the squares with the remaining butter, crumple them slightly, and place them butter-side up on the filling. Bake for 25-30 minutes until the dough is crispy and golden.
- Filo dough: 150 g
- Vegetable oil: 2.5 tablespoons