homemade Shepherd’s Pie!

Ingredients

For the Mashed Potato Topping

• 3 lbs (1.4 kg) Russet or Yukon Gold potatoes , peeled and quartered
• 6 tablespoons unsalted butter , sliced into pads
• 1/3 cup whole milk or heavy cream , warmed
• 2 large egg yolks (optional, helps the potato topping brown into a golden crust)
• 1/2 cup freshly grated Parmesan cheese or sharp cheddar
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the Savory Meat & Vegetable Filling

• 2 tablespoons olive oil or butter
• 1 medium yellow onion , finely diced
• 2 carrots , peeled and diced small
• 2 stalks celery , diced small
• 3 cloves garlic , minced
• 2 lbs (900 g) ground lamb (or ground beef chuck)
• 2 tablespoons all-purpose flour (for thickening the gravy)
• 2 tablespoons tomato paste
• 1 cup low-sodium beef broth
• 1 cup dry red wine (optional; or substitute extra beef broth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh rosemary , finely minced
• 2 teaspoons fresh thyme leaves
• 1 cup frozen peas , thawed
• 1 cup frozen corn kernels , thawed
• Salt and black pepper , to taste

Instructions

1. Boil the potatoes: Place the quartered potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a gentle boil and cook for 15 to 20 minutes until fork-tender. Drain thoroughly in a colander.
2. Mash the potatoes: Return the drained potatoes to the warm pot. Mash thoroughly with a potato masher or ricer. Fold in the butter, warm cream, egg yolks, grated cheese, salt, and pepper until silky and smooth. Cover to keep warm and set aside.
3. Brown the aromatics and meat: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery; sauté for 6 to 8 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant. Add the ground lamb, breaking it apart with a wooden spoon, and cook until browned completely.
4. Build the gravy: Sprinkle the flour and tomato paste over the meat and vegetables, stirring constantly for 2 minutes to cook out the raw flour taste. Pour in the beef broth, red wine, Worcestershire sauce, minced rosemary, and thyme. Bring to a simmer, scraping up any browned bits on the bottom of the pan.
5. Simmer and thicken: Reduce heat to medium-low and simmer uncovered for 10 to 12 minutes until the gravy thickens into a glossy, rich sauce that coats the meat. Stir in the thawed peas and corn, season with salt and pepper to taste, and remove from heat.
6. Assemble the pie: Preheat your oven to 400°F (200°C) . Transfer the meat and vegetable filling into a greased 9×13-inch baking dish, spreading it into an even layer.
7. Top and texture: Spoon dollops of the warm mashed potatoes evenly over the meat filling, then use a spatula or the back of a spoon to gently spread the potatoes across the top, sealing the edges against the baking dish to prevent the gravy from bubbling over. Use the tines of a fork to fluff decorative ridges across the potato surface—these peaks will catch the heat and turn golden-brown.
8. Bake: Place the baking dish on a foil-lined baking sheet (to catch any bubbling gravy drips) and bake at 400°F (200°C) for 25 to 30 minutes until the potato peaks are golden-brown and the gravy is bubbling fiercely around the edges. For an extra-crispy top, switch the oven to broil for the final 2 to 3 minutes, watching closely.
9. Rest and serve: Remove from the oven and let rest for 15 minutes before slicing and serving. This resting period allows the gravy to settle so the portions hold their shape cleanly on the plate. Garnish with chopped fresh parsley.

Nutrition

Calories: 445 kcal 22% · Protein: 24 g 48% · Fat: 22 g 28% · Carbohydrates: 38 g 14% Dietary · Saturated Fat: 10 g 50% · Fiber: 5.5 g 20% · Sugar: 6.2 g — Added · Sodium: 580 mg 25%