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Classic Shepherd’s Pie with Savory Lamb Filling

A perfectly browned slice of Shepherd’s pie with a thick, textured mashed potato topping over savory ground meat and vegetables.
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Make a satisfying, homestyle Shepherd’s Pie featuring a rich ground lamb and vegetable filling topped with creamy, browned mashed potatoes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1.5 pounds ground lamb
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 3 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Prepare the potatoes: Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15 to 20 minutes. Drain well.
  2. Mash the potatoes: Return potatoes to the hot pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper. Set aside.
  3. Cook the filling base: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  4. Brown the lamb: Add ground lamb to the skillet. Break it up with a spoon and cook until browned. Drain off excess fat.
  5. Flavor the filling: Stir in garlic, thyme, and rosemary. Cook for 1 minute until fragrant. Add tomato paste and cook for 1 minute more.
  6. Simmer the sauce: Pour in Worcestershire sauce and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it cook until the sauce thickens slightly, about 5 minutes.
  7. Finish the filling: Stir in the frozen peas. Taste and adjust seasoning with salt and pepper. If you are not using an oven-safe skillet, transfer the filling to a 9×13 inch baking dish.
  8. Top the pie: Carefully spread the mashed potatoes evenly over the meat filling. Use a fork to create texture on the potato surface; this helps it brown. Sprinkle with cheddar cheese if you are using it.
  9. Bake the pie: Bake in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for 20 to 25 minutes, or until the filling is bubbly and the potato topping is golden brown.
  10. Rest and serve: Let the pie rest for 10 minutes before serving. This helps the filling set.

Notes

  • For a richer flavor, brown the potatoes slightly before mashing.
  • If you prefer beef, substitute ground beef for the lamb; this is traditionally called Cottage Pie.
  • If you are planning your weekly meals, this recipe works well with meal planning for leftovers.

Nutrition

Find it online: https://blissbatter.com/shepherds-pie-amazing-550-calorie-recipe/