Classic Shepherd’s Pie
This Classic Shepherd’s Pie is a hearty, traditional comfort dish made with savory ground lamb, tender vegetables, and rich gravy, all topped with a thick layer of creamy mashed potatoes baked to golden perfection.
Equipment
- Large skillet
- Large pot
- 9×13-inch baking dish
- Potato masher
Ingredients
- 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
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and set aside.
- Brown ground lamb in a large skillet over medium-high heat. Drain excess fat. Add onion and carrots and sauté until softened. Stir in garlic, thyme, and rosemary.
- Add tomato paste and Worcestershire sauce. Pour in beef broth and simmer for 10 minutes until thickened. Stir in peas.
- Mash potatoes with butter and milk until smooth. Season with salt and pepper. Fold in cheddar if using.
- Preheat oven to 400°F (200°C). Spread meat mixture in a 9x13-inch baking dish. Top evenly with mashed potatoes and create ridges with a fork.
- Bake for 25–30 minutes until bubbling and golden brown. Rest 5–10 minutes before serving.
Notes
Authentic Shepherd’s Pie uses ground lamb. If using ground beef instead, the dish is traditionally called Cottage Pie. Be sure the meat filling is thick before topping with potatoes to prevent sinking.