Description
A comforting and classic Traditional Shepherd’s Pie featuring a savory ground lamb or beef base with hearty vegetables, topped with creamy mashed potatoes baked to a golden perfection.
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 Broth
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
Potatoes and Toppings
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
- Salt to taste
- Pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
Instructions
- Prep: Begin by peeling and chopping the potatoes into chunks suitable for boiling. Dice the onion and carrots, and mince the garlic cloves. These preparations will ensure your cooking process is smooth and efficient.
- Boil and Mash Potatoes: Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash with ½ cup milk and 4 tablespoons butter until creamy and smooth. Season mashed potatoes with salt and pepper to taste. Keep them warm for about 20 minutes.
- Cook Base: In an oven-safe skillet, brown 1.5 lbs of ground lamb or beef over medium heat until fully cooked. Drain excess fat if necessary. Add diced onions, carrots, and minced garlic to the skillet, cooking until the vegetables become softened, approximately 5-7 minutes.
- Make Roux and Combine: In a separate small saucepan, melt 3 tablespoons of butter for the roux. Stir in 3 tablespoons of flour and cook, stirring constantly, for about 2 minutes to form a roux. Gradually whisk in 2 cups of beef broth until the mixture thickens into a smooth sauce.
- Build Layers: Pour the thickened broth mixture into the skillet with the meat and vegetables. Stir in the frozen peas and corn, and season the filling with 1 teaspoon thyme, 1 teaspoon rosemary, salt, and pepper to taste. Let the filling simmer gently for about 10 minutes, allowing flavors to meld and the mixture to thicken.
- Assemble and Bake: Evenly spread the creamy mashed potatoes over the meat and vegetable filling in the skillet, smoothing the top with a spatula or fork. Place the skillet in a preheated oven at 400°F (200°C) and bake for 25 minutes or until the potato topping is golden brown and the filling is bubbling around the edges.
- Serve: Remove the shepherd’s pie from the oven and let it rest for 5 minutes before serving to allow it to set slightly for easier portioning.
Notes
- Use lean ground meat to reduce excess fat in the filling.
- Feel free to substitute vegetables based on availability, such as green beans or mushrooms.
- For a richer potato topping, you can add shredded cheddar cheese before baking.
- This dish can be made ahead and refrigerated; reheat covered at 350°F until warmed through.
- Leftovers keep well for up to 3 days in the fridge or can be frozen for up to 2 months.
