Shepherd’s Pie with Cheddar Mashed Potato Topping
Equipment
- Large Skillet
- Large Pot
- Baking Dish
- Potato Masher
Ingredients
- 1 pound ground lamb
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and black pepper to taste
Instructions
- Heat a large skillet over medium heat and add the ground lamb. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed.
- Add the diced onion, carrots, and garlic to the skillet. Cook for 5 minutes until the vegetables soften.
- Stir in the tomato paste, beef broth, Worcestershire sauce, and dried thyme. Simmer for 10 minutes until the mixture thickens slightly. Add the frozen peas and cook 2 more minutes. Season with salt and pepper.
- While the filling simmers, place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Return the potatoes to the pot. Add the butter, milk, and shredded cheddar cheese. Mash until smooth and creamy. Season with salt and pepper to taste.
- Preheat the oven to 400 degrees. Spread the meat filling evenly in a baking dish. Spoon the cheddar mashed potatoes over the top and smooth with a spatula.
- Bake for 20 minutes until the topping is lightly golden. Let the dish rest for 5 minutes before serving.
Notes
Use a fork to rough up the surface of the mashed potato topping before baking so it develops more crispy edges. Leftovers reheat well in the oven at 350 degrees with a splash of broth added to keep the filling moist. You can assemble the pie earlier in the day and bake it just before serving.
Course: Main Course
Cuisine: British
Equipment: Large Skillet, Large Pot, Baking Dish, Potato Masher
Cuisine: British
Equipment: Large Skillet, Large Pot, Baking Dish, Potato Masher