Classic Shepherd's Pie
A comforting British dish with seasoned ground lamb, vegetables, and creamy mashed potatoes, baked to golden perfection.
Equipment
- large pot
- potato masher
- oven-safe skillet
- wooden spoon
- measuring spoons
- measuring cups
- knife
- cutting board
- oven
Ingredients
Mashed Potato Topping
- 1.5 pounds russet potatoes, peeled and quartered
- 1 teaspoon salt, divided
- 4 tablespoons unsalted butter, cubed and at room temperature
- 0.5 cup whole milk, warmed
- 0.25 cup sour cream
Lamb Filling
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 2 large carrots, diced into 1/2-inch pieces
- 2 cloves garlic, minced
- 1.5 pounds ground lamb
- 3 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 0.5 cup frozen peas
- 0.5 teaspoon black pepper
- 0.25 teaspoon dried rosemary
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1/2 teaspoon of salt, bring to a boil over high heat, and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly and return them to the warm pot. Add the room temperature butter, warmed milk, sour cream, and the remaining 1/2 teaspoon of salt. Mash with a potato masher or hand mixer until smooth and creamy. Set aside.
- Preheat your oven to 400°F (200°C). Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion and diced carrots and cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
- Add the minced garlic and ground lamb to the skillet. Cook, breaking up the meat with a wooden spoon, for 6-8 minutes until the lamb is fully browned and no pink remains. Sprinkle the flour over the meat mixture and cook for 1 more minute, stirring constantly.
- Pour in the beef broth, then add the tomato paste, Worcestershire sauce, frozen peas, black pepper, and dried rosemary. Stir to combine and bring the mixture to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce has thickened. Remove the skillet from the heat.
- Spoon the mashed potatoes over the lamb filling and spread them into an even layer, sealing them to the edges of the skillet. Use a fork to create decorative ridges on top. Bake for 20-25 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown.
Notes
For a traditional touch, use ground lamb. You can substitute with ground beef for a Cottage Pie.