Traditional Shepherd’s Pie with Lamb and Mashed Potato Topping
Equipment
- Large skillet
- Saucepan
- Potato masher
- Baking dish
Ingredients
- 1 pound ground lamb
- 1 large onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 4 medium potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Boil the potatoes in a large pot of salted water until soft, about 15 minutes. Drain and mash with 2 tablespoons butter and the milk until smooth. Season with salt and pepper.
- While the potatoes cook, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and carrots and cook until the onion softens.
- Add the ground lamb and cook until browned, breaking it up with a spoon. Stir in the garlic, tomato paste, Worcestershire sauce, rosemary, and thyme.
- Pour in the beef broth and add the peas. Simmer until the mixture thickens, about 5 minutes. Taste and adjust salt and pepper.
- Spread the lamb filling evenly in a baking dish. Spoon the mashed potatoes over the top and smooth with a spatula. Bake for 20 minutes until the potato topping starts to brown.
Notes
For a smoother mash, warm the milk before adding it to the potatoes. You can assemble the pie earlier in the day and keep it covered in the fridge, then bake it when ready to serve. Leftovers reheat well in the oven at 350 degrees F with a little extra broth spooned around the edges to keep the filling moist.
Course: Main Course
Cuisine: British
Equipment: Large skillet, Saucepan, Potato masher, Baking dish
Cuisine: British
Equipment: Large skillet, Saucepan, Potato masher, Baking dish