Shepherd's pie with truffle cheese mash is an unctuous upgrade on a British classic, layering slow-cooked Pyrenees lamb shoulder in a rich, deeply savoury sauce under a creamy mashed potato top folded through with truffle cheese mash. The lamb cooks until it pulls apart with the touch of a fork, the sauce concentrates the flavour, and the topping picks up just enough earthy truffle aroma to lift this truffle shepherd's pie into special-occasion territory.
Served alongside a punchy wild garlic and mint sauce, zippy with apple cider vinegar, it has just enough acid to cut through the richness of the lamb.
Slow-cook the lamb shoulder: Place the shoulders in a large pan with the onion, the garlic, the celery leaves, the beef stock, the red wine, salt & pepper and the bay leaves. Cover the pan with a lid or some tin foil so it’s sealed and place in the oven to slow-cook for 2 hours 30 mins.
Boil the potatoes: In salted water for 15-18 mins, until fork tender.
Make the mash: Drain the potatoes, then add the milk, crème fraiche, milk, butter, truffle dust (if using) and grate in about 150g of the Tomme de Chevre. Mash until smooth. Add into a piping bag if you want to pipe on top of the pie, otherwise, leave aside until the lamb is ready.
Shred the lamb shoulder: Once the lamb shoulders are tender and soft (you’ll know they’re ready if the bones fall out easily when you pull them), shred them with two forks until they have the texture of pulled pork.
Fry the aromatics: Add the grated carrot, grated celery, tomato paste, dried thyme, cinnamon, garlic powder, Worcestershire sauce to a frying pan with a drizzle of olive oil and fry until soft, about 8 minutes.
Add the pulled lamb shoulder: to the aromatics mix, along with the stock that the lamb shoulders slow-cooked in. Stir until the stock is combined with the lamb. Transfer the lamb to a tray for baking.
Top the Shepherd’s Pie with the mash: Either via piping bag or dollop on top and spread with a fork or spatula. Grate the remaining 50g of the Tomme de Vache over the mash topping.
Bake the pie: For around 20 minutes, or until bubbling around the edges and golden on top.
Make the wild garlic sauce: Place the wild garlic leaves, the mint leaves, the apple cider vinegar, the salt and the olive oil into a food processor and blend until it has the texture of salsa verde.
Get ready to serve the Shepherd’s Pie! We think it’s best after left to sit at room temperature for about 20 minutes before serving.
Recipe Video
Recipe Note
About This Shepherd's Pie with Truffle Cheese Mash
Shepherd's pie sits firmly in the British comfort canon, traditionally made with slow-cooked lamb under a mashed potato top. This Pyrenees lamb shoulder recipe leans on a cut prized for its high marbling and deep flavour, both of which intensify with long, gentle braising. Folding a truffle cheese mash through the topping brings an earthy, almost mushroomy aroma into the dish, which in turn lifts the lamb underneath. The wild garlic and mint sauce on the side leans on the herbs of a classic British roast and adds a sharp note that stops the dish from feeling heavy.
Shepherd's Pie FAQs
What is the difference between Shepherd's Pie and Cottage Pie?
The simple answer is that Shepherd's Pie uses lamb (easy to remember because shepherd's look after lambs!) and Cottage Pie uses beef.
Can you make shepherd's pie ahead?
Yes. Shepherd's pie can be assembled ahead, refrigerated for up to 24 hours, or frozen for later use. It's a simple make ahead dish that reheats well and keeps it's flavour and texture.
What cheese works best for truffle cheese mash?
A creamy cheese like Tomme de Chevre with truffles works extremely well, other varieties depending on flavour and texture are Parmesan, Gruyere or mascarpone. Parmesan and mascarpone add creaminess and depth, while Gruyere gives a nutty, savoury finish that pairs well with truffle.
What wine pairs with shepherd's pie?
Merlot, Pinot Noir, chianti, Cabernet Sauvignon and Rioja Crianza all pair well with shepherd's pie because their acidity and soft tannis match the richness of the dish.
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