Go Back
Classic Lamb Shepherd’s Pie with Peas and Buttery Mashed Potato Topping
Print Recipe Pin Recipe
Course Main Course
Cuisine British
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • Baking dish
  • Potato masher

Ingredients
  

  • 1 lb ground lamb
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
  • 2 lbs russet potatoes, peeled and cubed
  • 4 tbsp butter, divided
  • 1/2 cup milk
  • 1 cup lamb or beef stock
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
  • Return the potatoes to the pot. Add 3 tablespoons of butter, the milk, 1/4 teaspoon salt, and a pinch of pepper. Mash until smooth and set aside.
  • Heat the remaining tablespoon of butter in a large skillet over medium heat. Add the onion and carrots and cook until they begin to soften, about 5 minutes.
  • Add the garlic and cook for 1 minute. Add the ground lamb, breaking it up with a spoon. Cook until browned, about 8 minutes.
  • Stir in the tomato paste, stock, thyme, remaining salt, and pepper. Simmer until the liquid thickens slightly, about 5 minutes. Stir in the frozen peas and remove from heat.
  • Transfer the lamb mixture to a baking dish. Spread the mashed potatoes evenly over the top.
  • Bake at 400°F for 20 minutes until the topping is lightly golden. Let rest 5 minutes before serving.

Notes

Mash the potatoes while they are still hot for the creamiest texture. If you prepare the dish ahead, assemble it up to the baking step, cover, and refrigerate. Add 10 extra minutes to the bake time when cooking from cold. Leftovers reheat well in the oven at 350°F with a cover to keep the topping from drying out.
Course: Main Course
Cuisine: British
Equipment: Large pot, Large skillet, Baking dish, Potato masher