Kambing Pie: Our Filipino Rendition of Shepherd’s Pie

November 15, 2015

Shepherd’s Pie is a thing of comfort—a rich, thick meaty stew made with beef or lamb shoulder, cooked with aromatic vegetables, and shuffled with layers of mashed potato and cheese is an opulent indulgence. Especially now that the chilly Christmas season is making its breezy entrance, a plate of this guarantees a satisfying meal that you could also prepare ahead and bring to your gatherings and reunions.


Today on, we’re swapping the classic shoulder for something more local—kambing or goat meat, which lends a gamier flavor that will keep you (and your friends) coming for thirds and fifths.

Kambing Pie

Time: 3 hours
Yield: 6 servings

Ingredients: Filling

  • 1 kg kambing meat, cubed
  • 1 cup celery (about 3 ribs), chopped into 1 inch pieces
  • 1 cup carrots (about two medium), chopped into 1 inch pieces
  • 1 large white onion, chopped into 1 inch pieces
  • 2 cloves garlic, crushed
  • 1/4 cup tomato paste
  • 4 cups beef broth
  • 2 bay leaves
  • salt and pepper, to taste

Procedure: Filling

  1. In a large pot, brown the meat in oil. Remove from pot and set aside.
  2. In the same pot, add in the celery, carrots, and white onion.
  3. Season with salt and pepper.
  4. Cook the vegetables for about 10 minutes or until they begin to color and soften.
  5. Add in the garlic and continue to cook for 5 minutes.
  6. Add the tomato paste to the vegetables and stir until distributed.
  7. Add the meat back into the pot with the broth.
  8. Bring everything to a boil and then cover.
  9. Turn the heat down to a simmer and let the stew cook for 1.5 hours or until meat is tender.
  10. Transfer to a serving dish.

Ingredients: Topping

  • 4 large potatoes
  • 1/2 cup butter, cubed
  • 1/2 cup parmesan cheese + 1/4 cup
  • salt and pepper, to taste

Procedure: Topping

  1. Peel and quarter the potatoes and add into a large pot of water.
  2. Bring to a boil and cook until the potatoes are for tender.
  3. Drain the potatoes and place into a bowl with the butter and 1/2 cup parmesan cheese.
  4. Mash the potatoes, butter, and cheese, until smooth.


  1. Add the mashed potatoes on top of the stew in the serving dish.
  2. Sprinkle with the remaining cheese and place under the broiler or until he top is browned, about 5 minutes.
  3. Serve.
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

1 comments in this post SHOW

One response to “Kambing Pie: Our Filipino Rendition of Shepherd’s Pie”

  1. DEEZQUS says:

    I’d try this wild kalderetang kambing and herbed smashed regular and sweet potato.. thank youuu!

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