Description
A classic Shepherd’s Pie recipe featuring a rich ground lamb and vegetable filling simmered in a flavorful sauce, topped with creamy mashed potatoes, then baked until golden and bubbling. Perfect for a comforting family meal.
Ingredients
Meat & Vegetables
- 1.5 lbs Ground lamb
- 1 Yellow onion, chopped
- 2 Carrots, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 1 cup Peas, fresh or frozen
Flavorings & Liquids
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Fresh thyme or ½ tsp dried
- 2 Bay leaves
- 2 tbsp All-purpose flour
- 1 cup Beef or lamb stock, or more as needed
- ½ cup Red wine (optional)
- Salt & pepper to taste
Mashed Potato Topping
- 2.5 lbs Russet potatoes or Yukon Gold, peeled
- 4 tbsp Unsalted butter
- ½ cup Whole milk or cream
- 1 Egg yolk
- Salt & white pepper to taste
- 2 tbsp Cream cheese (optional, Aunt Margaret’s trick)
Instructions
- Prep Ingredients: Gather all ingredients. Chop the onion, carrots, and celery into small pieces, mince the garlic, and preheat the oven to 400°F (200°C).
- Cook Meat & Veggies: In a large skillet or pan over medium heat, sauté the chopped onion, carrots, and celery in a little oil until softened. Add the minced garlic and cook briefly until fragrant. Add the ground lamb and cook until browned, breaking up the meat as it cooks. Drain excess fat from the pan.
- Build Flavor Base: Stir in the tomato paste, flour, Worcestershire sauce, fresh thyme, and bay leaves. Then pour in the beef or lamb stock and red wine if using. Bring to a simmer and cook for about 15 minutes until the sauce has thickened and flavors meld.
- Make Mashed Potatoes: While the meat mixture simmers, boil the peeled potatoes in salted water until tender (about 15-20 minutes). Drain well and allow them to steam dry. Mash the potatoes with butter, milk (or cream), egg yolk, salt, and white pepper. Optionally, fold in cream cheese for extra creaminess.
- Assemble Shepherd’s Pie: Stir the peas into the meat mixture and remove the bay leaves and thyme sprigs. Spread the meat filling evenly in an ovenproof skillet or baking dish. Spoon and spread the mashed potatoes over the top, smoothing it out. Brush the surface with the egg yolk for a shiny finish.
- Bake and Serve: Place in the preheated oven and bake for 25–30 minutes or until the top is golden brown and the filling is bubbly. Remove from oven and let rest for 10 minutes before serving.
Notes
- Using cream cheese in the mashed potatoes adds extra richness and creaminess.
- Red wine is optional but adds depth to the filling flavor.
- Drain excess fat after browning lamb to prevent greasiness.
- You can substitute beef stock for lamb stock if unavailable.
- Letting the pie rest before serving helps the layers set for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
