Classic Shepherd's Pie
Traditional dish · British
A traditional Shepherd's Pie 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 Thyme1 tsp
- Fresh Rosemary1 tsp
- Potatoes2 lbs
- Butter4 tbsp
- Milk1/2 cup
- Saltto taste
- Black Pepperto taste
- Olive Oil2 tbsp
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Peel and dice potatoes. Boil in salted water until tender, about 15-20 minutes. Drain.
- 3
While potatoes boil, finely chop onion, carrots, and celery. Mince garlic.
- 4
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 5
Add chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
- 6
Stir in minced garlic, tomato paste, thyme, and rosemary. Cook for 1 minute until fragrant.
- 7
Pour in beef broth and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.
- 8
Mash the drained potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- 9
Spread the mashed potatoes evenly over the lamb mixture in the skillet. Use a fork to create texture on top.
- 10
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 11
Let stand for 5-10 minutes before serving.
