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Classic Shepherd’s Pie
This comforting Shepherd’s Pie features a rich, savory meat and vegetable filling topped with creamy mashed potatoes and baked until beautifully golden. It’s a hearty, satisfying family dinner that’s perfect for cozy evenings.
Ingredients
For the Filling
1 1/2 pounds ground lamb
1 medium onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon all-purpose flour
1 tablespoon olive oil
Salt and black pepper, to taste
For the Mashed Potato Topping
2 pounds potatoes, peeled and chopped
4 tablespoons butter
1/2 cup warm milk
1/2 cup shredded cheddar cheese, optional
Salt and black pepper, to taste
Preparation Steps
Preheat the oven to 400°F (200°C). Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
Drain the potatoes well, then mash with butter and warm milk until smooth and creamy. Season with salt and pepper.
Heat the olive oil in a large skillet. Add the onion and carrots and cook for 4–5 minutes. Add the garlic and cook for another 30 seconds.
Add the ground lamb and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, flour, salt, and pepper. Pour in the broth and simmer for 5–8 minutes until the filling thickens slightly.
Stir in the peas, then transfer the meat mixture to a baking dish.
Spread the mashed potatoes evenly over the filling. Use a fork to create ridges on top and sprinkle with cheddar cheese if desired.
Bake for 20–25 minutes, until bubbling around the edges and golden on top. Broil briefly at the end for extra browning if desired.
Allow the Shepherd’s Pie to rest for 5–10 minutes before serving.
Serving Tip
Serve hot with a simple green salad or steamed vegetables for a complete, comforting homemade meal.
