Shepherd's Pie

Shepherd's Pie

Savory ground lamb simmers beneath a golden layer of creamy mashed potatoes.

Total 1 hr 15 min Makes 6 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This classic British comfort food layers tender lamb and vegetables in a rich gravy under a blanket of buttery mashed potatoes, then bakes until the top turns golden and slightly crisp. It's a hearty one-dish meal well suited to cold evenings, and it reheats well for leftovers. Traditionally made with lamb, though ground beef is a common substitute for cottage pie.

Ingredients

  • 2 pounds russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/3 cup whole milk, warmed
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1/2 cup frozen peas
  • 1/4 cup shredded cheddar cheese

Method

  1. Place the potatoes in a large saucepan, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil over high heat.

  2. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 18 minutes.

  3. Drain the potatoes well and return them to the pot. Add the butter, warm milk, 1 teaspoon salt, and 1/4 teaspoon pepper, and mash until smooth. Set aside.

  4. Preheat the oven to 400°F.

  5. Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened, about 6 minutes.

  6. Add the garlic and cook until fragrant, about 30 seconds.

  7. Add the ground lamb and cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if needed.

  8. Sprinkle the flour over the meat mixture and stir to coat. Cook for 1 minute.

  9. Stir in the tomato paste, beef stock, Worcestershire sauce, thyme, and rosemary. Bring to a simmer and cook until thickened, about 8 minutes.

  10. Stir in the frozen peas and season the filling with salt and pepper to taste. Remove from heat.

  11. Transfer the lamb filling to a 9-inch by 13-inch baking dish and spread into an even layer.

  12. Spoon the mashed potatoes over the filling and spread evenly to cover, using a fork to create ridges on the surface. Sprinkle the cheddar cheese over the top.

  13. Bake until the top is golden brown and the filling is bubbling at the edges, about 25 minutes.

  14. Remove from the oven and let rest for 10 minutes before serving.

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Shepherd's Pie

This classic British comfort food layers tender lamb and vegetables in a rich gravy under a blanket of buttery mashed potatoes, then bakes until the top turns golden and slightly crisp. It's a hearty one-dish meal well suited to cold evenings, and it reheats well for leftovers. Traditionally made with lamb, though ground beef is a common substitute for cottage pie.

1 hr 15 min 6 servings 480 cal

Ingredients

  • 2 pounds russet potatoes, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/3 cup whole milk, warmed
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1/2 cup frozen peas
  • 1/4 cup shredded cheddar cheese

Method

  1. 1

    Place the potatoes in a large saucepan, cover with cold water by 1 inch, and add a generous pinch of salt. Bring to a boil over high heat.

  2. 2

    Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 18 minutes.

  3. 3

    Drain the potatoes well and return them to the pot. Add the butter, warm milk, 1 teaspoon salt, and 1/4 teaspoon pepper, and mash until smooth. Set aside.

  4. 4

    Preheat the oven to 400°F.

  5. 5

    Heat the olive oil in a 9-inch skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until softened, about 6 minutes.

  6. 6

    Add the garlic and cook until fragrant, about 30 seconds.

  7. 7

    Add the ground lamb and cook, breaking it up with a spoon, until browned and no longer pink, about 8 minutes. Drain excess fat if needed.

  8. 8

    Sprinkle the flour over the meat mixture and stir to coat. Cook for 1 minute.

  9. 9

    Stir in the tomato paste, beef stock, Worcestershire sauce, thyme, and rosemary. Bring to a simmer and cook until thickened, about 8 minutes.

  10. 10

    Stir in the frozen peas and season the filling with salt and pepper to taste. Remove from heat.

  11. 11

    Transfer the lamb filling to a 9-inch by 13-inch baking dish and spread into an even layer.

  12. 12

    Spoon the mashed potatoes over the filling and spread evenly to cover, using a fork to create ridges on the surface. Sprinkle the cheddar cheese over the top.

  13. 13

    Bake until the top is golden brown and the filling is bubbling at the edges, about 25 minutes.

  14. 14

    Remove from the oven and let rest for 10 minutes before serving.