Description
Comforting Shepherd’s Pie: Savory lamb filling topped with creamy mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound ground lamb
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2.5 pounds russet potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 egg yolk (optional, for richer topping)
Instructions
- Prepare the Lamb Filling: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
- Add the ground lamb to the skillet and break it up with a spoon. Cook until the lamb is browned all over, about 5-7 minutes. Drain off any excess grease.
- Stir in the minced garlic and tomato paste. Cook for 1 minute more, until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Add the frozen peas, frozen corn, dried rosemary, dried thyme, and Worcestershire sauce. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened slightly and the vegetables are tender. Stir occasionally to prevent sticking.
- Taste the filling and adjust the seasoning as needed.
- Prepare the Mashed Potato Topping: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the water to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Add the milk, butter, and Parmesan cheese (if using). Mash the potatoes until smooth and creamy.
- If you want a richer topping, stir in the egg yolk.
- Season the mashed potatoes with salt and pepper to taste.
- Assemble and Bake: Preheat your oven to 375°F (190°C).
- Pour the lamb filling into a 9×13 inch baking dish. Spread the mashed potato topping evenly over the lamb filling. You can create decorative swirls with a fork if you like.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Broil for the last 1-2 minutes for a more golden topping, watching carefully.
- Let the Shepherd’s Pie rest for 5-10 minutes before serving.
Notes
- Don’t rush softening the vegetables for the lamb filling; properly softened vegetables are key to a flavorful filling.
- Drain off any excess grease after browning the lamb.
- Scraping up the browned bits from the bottom of the skillet when adding the beef broth adds a lot of flavor.
- Stir the lamb filling occasionally while simmering to prevent sticking.
- Be careful not to overmix the mashed potatoes, as this can make them gluey.
- Broil the pie for the last 1-2 minutes for a more golden topping, but watch it carefully to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 70 minutes