Description
This Traditional Shepherd’s Pie recipe features a hearty layer of savory ground lamb or beef cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes baked to golden perfection. A classic comfort food perfect for family dinners.
Ingredients
Scale
For the Meat and Vegetable Base
- 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
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
For the Roux and Sauce
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
For the Mashed Potato Topping
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Instructions
- Prep: Begin by peeling and chopping the russet potatoes. Dice the yellow onion and carrots, and mince the garlic cloves. Prepare all ingredients so they are ready for cooking.
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash with the milk and 4 tablespoons of butter until smooth and creamy. Keep the mashed potatoes warm for about 20 minutes to prepare for layering.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium heat, breaking it apart as it cooks. Once browned, add the diced onions, carrots, and garlic; cook until vegetables are softened, about 5-7 minutes. Drain any excess fat from the skillet.
- Make Roux and Sauce: To the cooked meat and vegetables, add 3 tablespoons of butter and let it melt. Stir in 3 tablespoons of flour to form a roux, cooking for about 2 minutes to remove the raw flour taste. Gradually add 2 cups of beef broth, stirring continuously to create a thick sauce. Let it simmer until it thickens, approximately 5-10 minutes.
- Add Peas and Seasonings: Stir in the frozen peas and corn along with the thyme, rosemary, salt, and pepper. Mix well and allow everything to heat through for a few minutes.
- Build Layers: Evenly spread the meat and vegetable mixture in the skillet or baking dish. Carefully spoon the warm mashed potatoes on top and spread them evenly to cover the filling completely.
- Bake: Preheat your oven to 400°F (200°C). Place the assembled shepherd’s pie in the oven and bake for approximately 25 minutes, or until the top is golden brown and the edges are bubbling. Remove from oven and let it stand for a few minutes before serving.
Notes
- For a traditional version, use ground lamb; ground beef is a great alternative for milder flavor.
- To make the mashed potatoes extra fluffy, use russet potatoes and mash thoroughly with warm milk.
- You can add Worcestershire sauce to the meat mixture for an additional depth of flavor.
- Leftovers can be stored in an airtight container and reheated in the oven or microwave.
- For a richer topping, sprinkle grated cheddar cheese over the mashed potatoes before baking.
