The Pastel de Camperos is a French adaptation of the classic shepherd's pie, crafted with rustic pantry staples. It features slow-stewed lamb with aromatic vegetables, topped with a creamy mashed potato crust that bakes to a golden finish. Perfect for cozy evenings or family gatherings.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500g ground or finely chopped lamb meat
- 600g peeled potatoes cut into chunks
- 2 large carrots sliced
- 1 large onion chopped
- 2 garlic cloves minced
- 50g salted butter
- 100ml heavy cream (35% fat)
- 1 tbsp Dijon mustard
- 1 sprig fresh thyme and 1 bay leaf
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Weigh and cut the lamb into small cubes; generously season with salt and pepper, and set aside in a bowl while preparing vegetables to maintain freshness and prevent oxidation.
- Step 2 Cut 10 min
Peel and chop potatoes into irregular 3 cm pieces for even cooking; peel carrots and slice thinly for a uniform sauté without large chunks.
- Step 3 Pan 8 min
Heat olive oil in a heavy-bottomed pot over medium-high heat; brown the lamb in batches without crowding to develop a rich brown crust that enhances the final flavor.
- Step 4 Pot / simmer 35 min
Add onion and carrots to the meat; reduce heat, cover, and cook 10 minutes stirring occasionally; add garlic, thyme, bay leaf, mustard, and 200ml water; cover and simmer gently for 25 minutes until tender and juicy.
- Step 5 Cook 15 min
Meanwhile, boil potatoes in heavily salted water for 15 minutes; drain thoroughly and mash with butter and warm cream until smooth and lump-free for the topping.
- Step 6 Assemble 5 min
Pour the cooked meat into an oven-safe dish; spread the mashed potato over the top, smooth with a spatula, and decorate with fresh thyme sprigs for a rustic, appealing finish.
- Step 7 Oven 20 min 200 °C
Preheat oven to 200 °C; place the dish in the center for 20 minutes until the topping is golden and slightly crisp at the edges; let rest 5 minutes before serving.