Shepherd's Pie
A hearty British classic featuring a savory ground lamb and vegetable filling in rich gravy, topped with a golden crown of creamy mashed potatoes. Deeply comforting and satisfying for any weeknight dinner.
Ingredients
- 1 1/2 lbs ground lamb
- 2 lbs russet potatoes, peeled, cubed
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 1 yellow onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 cup beef broth
- 1 cup frozen peas
- 2 tsp fresh thyme leaves
- 1 tsp fresh rosemary, minced
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil
Instructions
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1
Preheat oven to 400°F.
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2
Boil 2 lbs peeled, cubed russet potatoes in salted water until very tender, about 15 minutes. Drain and mash with 4 tbsp unsalted butter, 1/2 cup warmed whole milk, and salt and pepper to taste until smooth. Set aside.
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3
Meanwhile, heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add 1 diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Cook until softened, about 6 minutes.
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4
Add 3 cloves minced garlic cloves, 2 tsp fresh thyme leaves, and 1 tsp minced fresh rosemary and cook for 1 minute until fragrant.
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5
Add 1 1/2 lbs ground lamb and cook, breaking it up, until browned and no longer pink, about 8 minutes. Drain excess fat.
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6
Stir in 2 tbsp tomato paste and 2 tsp Worcestershire sauce. Pour in 1 cup beef broth, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in 1 cup frozen peas. Season with 2 tsp salt and 1/2 tsp black pepper.
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7
Spoon the mashed potatoes over the lamb filling and spread evenly with a spatula. Use a fork to create ridges on the surface.
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8
Bake for 20-25 minutes until the potato topping is lightly golden. Let rest 5 minutes before serving.