Shepherd's Pie

A hearty British classic of savory lamb mince braised with vegetables in a rich gravy, topped with creamy mashed potatoes baked until golden and bubbling.

Ingredients

• 2 lb russet potatoes, peeled and quartered
• 4 tbsp unsalted butter
• ½ cup whole milk, warmed
• 1 tsp salt
• 1.5 lb ground lamb
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 fresh rosemary sprigs, leaves minced
• 2 fresh thyme sprigs
• ½ tsp black pepper

Method

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well, then mash with butter, warm milk, and salt until smooth and creamy. Set aside.
2. Preheat oven to 400 degrees F. Brown the lamb in a large oven-safe skillet over medium-high heat, breaking it into small pieces, for about 6 minutes. Drain off excess fat, leaving 1 tablespoon.
3. Add onion, carrots, and celery to the lamb. Cook for 5 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and flour, cooking for 1 minute.
4. Pour in the beef broth and Worcestershire sauce. Add rosemary and thyme. Stir well and simmer for 8 minutes until the gravy has thickened. Stir in the frozen peas. Season with salt and pepper. Remove thyme stems.
5. Spread the mashed potatoes evenly over the lamb filling. Use a fork to create ridges on top, which will crisp up in the oven. Dot with small pieces of butter.
6. Bake for 25 minutes until the top is golden brown and the filling is bubbling around the edges.
7. Let rest for 10 minutes before serving. This allows the filling to set so it does not run when scooped.

Chef's note: True shepherd's pie uses lamb; with beef it becomes cottage pie. For extra richness, add an egg yolk to the mashed potatoes. The filling should be slightly saucy before topping, as it will thicken further in the oven.

Nutrition per serving

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