Classic Shepherd's Pie
Traditional dish · British
A traditional British comfort food featuring a savory ground lamb filling topped with a creamy mashed potato crust, baked until golden brown.
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Ingredients
- Ground lamb1.5 lbs
- Onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic3 cloves
- Beef broth1.5 cups
- Tomato paste2 tbsp
- Worcestershire sauce1 tbsp
- Fresh rosemary1 tsp chopped
- Fresh thyme1 tsp chopped
- All-purpose flour2 tbsp
- Butter4 tbsp
- Milk1/2 cup
- Potatoes2.5 lbs
- Saltto taste
- Black pepperto taste
Steps
- 1
Peel and dice the potatoes. Place in a large pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
- 2
While potatoes cook, finely dice the onion, carrots, and celery. Mince the garlic.
- 3
In a large oven-safe skillet or Dutch oven, melt 1 tbsp butter over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 4
Add the diced onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- 5
Stir in the minced garlic, tomato paste, chopped rosemary, and thyme. Cook for 1 minute until fragrant.
- 6
Sprinkle the flour over the lamb and vegetable mixture. Stir well and cook for 1-2 minutes.
- 7
Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- 8
Preheat oven to 400°F (200°C).
- 9
Drain the cooked potatoes. Return them to the pot. Add the remaining 3 tbsp butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- 10
Spread the mashed potatoes evenly over the lamb filling in the skillet. Use a fork to create decorative ridges on top.
- 11
Bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbling.
- 12
Let stand for 5-10 minutes before serving.
