Description
This Traditional Shepherd’s Pie recipe features a savory ground lamb or beef base cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes, and baked until golden and bubbling. Perfect for a comforting family meal, this dish combines hearty flavors and textures that showcase classic British cuisine.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs ground lamb or beef (lean preferred)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Roux and Sauce
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Mashed Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
- Salt to taste
- Pepper to taste
Instructions
- Prep: Begin by peeling and chopping the russet potatoes into even chunks. Dice the onion and carrots, and mince the garlic cloves. This prep work ensures even cooking and balanced flavors throughout the dish.
- Boil and Mash Potatoes: Place the potatoes in a large pot of boiling salted water and cook until tender, about 20 minutes. Drain well and return to the pot. Add the milk and 4 tablespoons of butter, then mash until smooth and creamy. Season with salt and pepper to taste. Keep the mashed potatoes warm while preparing the base, around 20 minutes.
- Cook Base: Preheat an oven-safe skillet over medium-high heat. Add the ground lamb or beef and brown, breaking it up with a spoon. Once browned, add the diced onions, carrots, and minced garlic, cooking until softened, about 5-7 minutes. Push the meat and vegetables to one side of the skillet.
- Make Roux and Prepare Sauce: In the cleared side of the skillet, melt 3 tablespoons of butter. Sprinkle the flour over the melted butter and stir constantly to form a roux; cook for about 2-3 minutes until golden and fragrant. Slowly add beef broth while stirring to avoid lumps. Mix the meat and vegetables back into the sauce. Drain any excess fat as needed. Add thyme, rosemary, salt, and pepper, and simmer until the sauce thickens, about 10 minutes.
- Add Vegetables to Sauce: Stir the frozen peas and corn into the thickened sauce. Let them warm through for a few minutes to evenly distribute the vegetables and maintain their texture.
- Build Layers: Evenly spread the meat and vegetable mixture in the skillet. Carefully top with the warm mashed potatoes and spread evenly, smoothing the surface.
- Bake: Place the skillet in a preheated oven at 400°F (200°C). Bake for about 25 minutes or until the top is golden brown and the filling is bubbling around the edges. This final step melds the flavors and crisps the potato topping.
Notes
- For an extra golden crust on the mashed potatoes, brush the surface lightly with melted butter before baking.
- You can substitute ground beef for lamb if preferred for a milder flavor.
- Make sure to drain excess fat from the meat mixture to prevent a greasy pie.
- Leftovers store well covered in the refrigerator for up to 3 days.
- Use a fork to test potato tenderness when boiling—potatoes should be soft but not falling apart.
