Description
This shepherd’s pie is hearty and comforting—savory meat and veggies under fluffy mashed potatoes baked until golden.
Ingredients
Mashed topping
2 pounds Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
1/2 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
Filling
1 tablespoon olive oil
1 pound ground lamb (or ground beef)
1 small onion, diced
2 carrots, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 cup frozen peas
Instructions
Boil potatoes until tender, 12 to 15 minutes; drain and mash with butter, milk, salt, and pepper.
Heat oven to 400°F.
Brown meat in a skillet with oil 6 minutes. Add onion and carrots; cook 5 minutes. Add garlic 30 seconds.
Stir in tomato paste and flour 1 minute. Add broth, Worcestershire, and thyme; simmer 5 minutes. Stir in peas.
Spread filling in a baking dish. Top with mashed potatoes and rough up the top with a fork.
Bake 20 to 25 minutes until bubbling and lightly browned.
Notes
Extra golden top: Broil 1 to 2 minutes at the end.
Make-ahead: Assemble up to 24 hours ahead; bake when ready.
Tools: Skillet, potato masher, baking dish.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: British/Irish-inspired