Classic Shepherd’s Pie
Perfect for family dinners, cozy nights in, or meal prep for the week, this Shepherd’s Pie is as satisfying to make as it is to eat. Whether you’re sticking to tradition or adding your own twist, it is sure to become a staple in your kitchen
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 pound ground lamb
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon tomato paste
- 1 cup beef or chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika optional
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4 large potatoes peeled and cubed
- 1/4 cup unsalted butter
- 1/4 cup milk
- Salt and pepper to taste
- Optional: 1/2 cup grated cheddar cheese
Instructions
Prepare the Mashed Potatoes:
- Boil the peeled and cubed potatoes in a large pot of salted water for 15–20 minutes, or until tender.
- Drain the potatoes and return them to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Set aside.
Make the Filling:
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened.
- Add the carrots and celery, and cook for another 5 minutes until tender.
- Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 8–10 minutes). Drain any excess fat if needed.
- Stir in the tomato paste, Worcestershire sauce, thyme, smoked paprika (if using), and broth. Mix well.
- Add the frozen peas and corn. Stir to combine and let simmer for 5 minutes. Season with salt and pepper to taste.
Assemble the Shepherd’s Pie:
- Transfer the filling to a 9x13-inch baking dish (or individual ramekins for a fancier presentation).
- Spread the mashed potatoes evenly over the filling. Use a fork to create a textured surface, which will crisp up nicely in the oven.
- Optional: Sprinkle grated cheese over the mashed potatoes for a golden, cheesy crust.
Bake:
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and the filling is bubbling.
- If you want an extra crispy top, broil for 2–3 minutes at the end (watch closely to avoid burning).
Serve:
- Let the Shepherd’s Pie cool for 5–10 minutes before serving. Garnish with fresh parsley or thyme if desired.
Notes
Tips for Success
Make-Ahead: Assemble the Shepherd’s Pie up to a day in advance and refrigerate. Bake just before serving.
Freezing: This dish freezes well. Assemble, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Vegetable Variations: Add diced parsnips, mushrooms, or green beans for extra flavor and texture.
Lamb vs. Beef: Traditional Shepherd’s Pie uses lamb, but ground beef works just as well and is more budget-friendly.
Nutrition
Serving: 1gCalories: 425kcalCarbohydrates: 37gProtein: 22gFat: 20gFiber: 6g
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