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 diytraditional
Large skillet, pot, potato masher, baking dish, knife, cutting board