Classic Shepherd's Pie
A comforting and hearty classic Shepherd's Pie recipe, perfect for a weeknight dinner. Tender ground lamb is topped with creamy mashed potatoes.
Equipment
- Large skillet
- 9x13 inch Baking Dish
- Potato masher
Ingredients
Meat Filling
- 1 lb Ground Lamb
- 1 Onion chopped
- 2 cups Carrots diced
- 1 cup Peas frozen
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce
Mashed Potatoes
- 2 lbs Potatoes russet
- 1/2 cup Milk
- 2 tbsp Butter
- to taste Salt and Pepper
Instructions
Instructions
- Preheat oven to 375°F (190°C). Brown the ground lamb in a large skillet over medium-high heat. Drain off any excess fat.
- Add the chopped onion and diced carrots to the skillet and cook until softened, about 5-7 minutes.
- Stir in the frozen peas, beef broth, and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly.
- Season with salt and pepper to taste. Pour the meat mixture into a 9x13 inch baking dish.
- Meanwhile, peel and boil the potatoes until tender. Drain well and mash with butter, milk, salt, and pepper.
- Spread the mashed potatoes evenly over the meat filling.
- Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
For a richer flavor, use a combination of ground lamb and ground beef. You can also add other vegetables, such as mushrooms or corn, to the meat filling. Leftovers can be stored in the refrigerator for up to 3 days.