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Shepherd's Pie — Savory lamb and vegetable filling topped with golden mashed potato
5
Units:
Prep: 20 min Cook: 45 min
For the Filling
1 tbsp olive oil
1 large onion, finely chopped (~7 oz)
2 carrots, peeled and finely chopped (~5 oz)
1½ lb ground lamb (or beef for Cottage Pie)
2 cloves garlic, minced (~¼ oz)
1 tbsp tomato paste
1 tsp dried thyme or rosemary
1 cup broth
1 tbsp Worcestershire sauce
1 cup frozen peas
Salt and pepper to taste
For the Topping
2 lb potatoes, peeled and quartered
¼ cup butter
¼ cup warm milk or cream
½ cup grated cheddar (optional)
A complete meal in one dish — rich, savory ground lamb simmered with vegetables in gravy, blanketed with a thick layer of creamy mashed potato and baked until golden and bubbly. Use beef instead of lamb and it becomes Cottage Pie.
Instructions
- Make the topping: Boil 2 lb potatoes in salted water until tender. Drain and mash with ¼ cup butter and ¼ cup warm milk until smooth. Season with salt.
- Cook the filling: Heat 1 tbsp oil in a large skillet. Cook onion and carrots until softened, 5-7 minutes. Add 1½ lb ground lamb and brown, breaking up the meat. Drain excess fat.
- Build the sauce: Stir in garlic and tomato paste for 1 minute. Add 1 cup broth, Worcestershire sauce, and herbs. Simmer 10-15 minutes until thickened. Stir in peas and season.
- Assemble and bake: Preheat oven to 400°F. Transfer filling to a baking dish. Spread mashed potato evenly on top, roughing up with a fork. Sprinkle with optional cheddar.
- Bake: Cook 20-25 minutes until golden and bubbly. Rest 10 minutes before serving.
Tips
- Roughing up the potato surface with a fork creates crispy peaks during baking
- Worcestershire sauce adds essential depth — don't skip it
- Can be assembled ahead and refrigerated; add 10 minutes to baking time
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Large skillet, pot, potato masher, baking dish, knife, cutting board