Description
Shepherd’s Pie is a hearty, traditional dish made with savory ground lamb, a rich vegetable gravy, and a layer of creamy mashed potatoes baked to golden perfection. This comforting meal is ideal for a cozy family dinner.
Ingredients
Units
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 lb (450g) ground lamb (or beef for Cottage Pie)
- 2 tablespoons tomato paste
- 1 cup beef or lamb stock
- 1/2 cup frozen peas
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
For the Mashed Potato Topping:
- 2 lbs (900g) potatoes, peeled and cubed
- 1/2 cup milk or cream
- 1/4 cup unsalted butter
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Prepare the Mashed Potatoes:
- Boil the potatoes in a large pot of salted water until tender, about 15–20 minutes. Drain and mash with milk, butter, Parmesan (if using), salt, and pepper. Set aside.
- Make the Filling:
- Heat olive oil in a large skillet over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened. Add the garlic and cook for 1 minute until fragrant.
- Add the ground lamb to the skillet, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
- Stir in the tomato paste, thyme, rosemary, Worcestershire sauce, and stock. Simmer for 10 minutes, allowing the mixture to thicken slightly. Stir in the peas and season with salt and pepper.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C). Transfer the filling to a baking dish, spreading it out evenly.
- Spoon the mashed potatoes over the filling, smoothing the top with a spatula. Use a fork to create ridges for extra crispness.
- Bake the Shepherd’s Pie:
- Place the dish in the oven and bake for 20–25 minutes, or until the top is golden and slightly crispy.
- Serve and Enjoy:
- Allow the pie to rest for 5 minutes before serving. Pair with a fresh green salad or steamed vegetables.
Notes
- For a creamier mash, add an extra splash of milk or cream.
- Add a splash of red wine to the filling for extra depth of flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.