Shepherd’s Pie

Ingredients

For the Mashed Potato Topping

• 2 pounds russet or Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup whole milk
• 1/4 cup heavy cream, optional
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese, optional

For the Filling

• 1 1/2 pounds ground lamb
• 1 tablespoon olive oil, if needed
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef or lamb broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1 cup frozen peas
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Potatoes

1. Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt.
2. Bring the water to a boil, then reduce the heat slightly and cook for approximately 15–18 minutes, or until the potatoes are completely tender when pierced with a fork.
3. Drain the potatoes thoroughly and return them to the warm pot for a minute or two. This allows excess moisture to evaporate and helps create fluffy mashed potatoes.
4. Add the butter, milk, and heavy cream if using. Mash until smooth and creamy. Season with salt and black pepper.
5. For an extra-rich topping, stir in shredded cheddar cheese. Set the mashed potatoes aside while you prepare the filling.

2. Cook the Lamb

1. Preheat your oven to 400°F (200°C) .
2. Heat a large oven-safe skillet or frying pan over medium-high heat. Add the ground lamb and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.
3. Continue cooking until the lamb is browned and no longer pink.
4. If there is a large amount of excess fat, carefully drain some of it from the skillet while leaving enough to add flavor.

3. Cook the Vegetables

1. Add the diced onion and carrots to the cooked lamb.
2. Cook for about 5–6 minutes, stirring occasionally, until the onion becomes soft and translucent and the carrots begin to tenderize.
3. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

4. Build the Savory Filling

1. Stir the tomato paste into the lamb and vegetables. Cook for approximately 1 minute.
2. Sprinkle the flour over the mixture and stir thoroughly. Cook for another minute to remove the raw flour taste.
3. Slowly pour in the broth while stirring continuously. Add the Worcestershire sauce, thyme, rosemary, smoked paprika, salt, and black pepper.
4. Bring the mixture to a gentle simmer.
5. Cook for approximately 8–10 minutes, stirring occasionally, until the sauce thickens into a rich, gravy-like consistency.

5. Add the Peas

1. Stir the frozen peas into the filling and cook for another 2–3 minutes.
2. Taste the mixture and adjust the seasoning if necessary.
3. The filling should be moist and flavorful but not watery. If the sauce seems too thin, simmer for another few minutes. If it becomes too thick, add a small splash of broth.

6. Assemble the Shepherd’s Pie

1. If using an oven-safe skillet, spread the lamb mixture into an even layer.
2. If using a separate baking dish, transfer the filling to a lightly greased 9 x 13-inch baking dish or similar-size casserole dish.
3. Spoon the mashed potatoes over the top.
4. Use the back of a spoon or spatula to spread the potatoes evenly across the entire surface, making sure they reach the edges.
5. For a beautiful golden crust, gently drag a fork across the mashed potatoes to create ridges. These ridges will brown and become wonderfully crisp during baking.

7. Bake

1. Place the assembled Shepherd’s Pie in the preheated oven.
2. Bake uncovered for approximately 25–30 minutes , or until the filling is bubbling around the edges and the potato topping is golden brown.
3. For an extra-browned topping, place the dish under the broiler for 1–3 minutes at the end. Watch it carefully because the potatoes can brown quickly.

8. Rest Before Serving

1. Remove the Shepherd’s Pie from the oven and allow it to rest for approximately 10 minutes before serving.
2. This short resting period allows the filling to settle slightly, making the pie easier to portion and serve.

Nutrition

Calories: 560 kcal · Protein: 29 g · Fat: 30 g · Carbohydrates: 45 g · Saturated Fat: 14 g · Fiber: 6 g · Sugar: 7 g · Sodium: 780 mg