Description
A comforting dish featuring ground lamb, vegetables, and creamy mashed potatoes, inspired by traditional British cuisine.
Ingredients
Scale
- 1.5 lbs ground lamb
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 lbs russet potatoes, peeled and cubed
- 0.25 cup butter
- 0.5 cup milk or heavy cream
- 0.5 cup shredded white cheddar (optional)
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Start by boiling the cubed russet potatoes in a pot of salted water. Cook them for about 15–20 minutes or until they’re fork-tender. After boiling, drain the potatoes and set them aside.
- Cook the ground lamb: In a large skillet, brown the ground lamb over medium-high heat. Cook until it’s well browned, then drain any excess fat.
- Add the vegetables: Add the diced onion and carrots to the skillet. Sauté them for about 5–7 minutes or until they start to soften.
- Season the mixture: Stir in the minced garlic, dried thyme, and dried rosemary. These add wonderful flavor to the meat and vegetables.
- Combine sauces and broth: Mix in the tomato paste and Worcestershire sauce, ensuring everything is evenly coated. Pour in the beef broth and allow the mixture to simmer for about 10 minutes. This helps thicken the filling.
- Add the frozen peas: After the filling has thickened, stir in the frozen peas. Cook for an additional minute to heat them through.
- Make the mashed potatoes: In a large bowl, mash the boiled potatoes with butter and milk until they are smooth and creamy. Season the mixture with salt and pepper to taste. If you want to add a richer flavor, fold in shredded white cheddar cheese.
- Preheat the oven: Before assembling the shepherd’s pie, preheat your oven to 400°F (200°C).
- Assemble the pie: In a 9×13-inch baking dish, spread the meat mixture evenly across the bottom. Then, carefully spoon the mashed potatoes on top, spreading them out to cover the meat completely. Use a fork to create ridges on top, which will help them get nice and crispy when baked.
- Bake the pie: Place the baking dish in the preheated oven and bake for about 25–30 minutes. You want the pie to be bubbling and the top to be golden brown.
- Let it rest: Once done, allow the shepherd’s pie to rest for about 5–10 minutes before serving. This will help the layers settle and makes it easier to serve.
Notes
For an even cheesier top, sprinkle more grated cheese on top of the potatoes just before baking. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg