Description
A classic Traditional Shepherd’s Pie featuring a savory ground lamb or beef base with vegetables and herbs, topped with creamy mashed potatoes and baked to golden perfection. This comforting dish serves 10 and is perfect for family dinners or gatherings.
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
Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Sauce and Seasonings
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- Salt to taste
- Pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
Instructions
- Prep: Prepare all ingredients by dicing the onion and carrots, mincing the garlic, and peeling and cutting the potatoes into chunks. This ensures a smooth cooking process.
- Boil and Mash Potatoes: Boil the russet potatoes until tender, then drain and mash them with milk and 4 tablespoons of butter until smooth and creamy. Keep the mashed potatoes warm while you prepare the filling.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium-high heat until fully cooked. Drain excess fat. Add diced onions, carrots, and minced garlic to the skillet and cook until they soften and become fragrant, about 5 minutes.
- Make Roux and Add Broth: In a separate small pan, melt 3 tablespoons of butter and stir in the flour to create a roux. Cook the roux for 2-3 minutes until it turns golden and thickens. Gradually whisk in the 2 cups of beef broth, stirring constantly until the sauce thickens.
- Combine and Simmer: Pour the thickened broth mixture into the skillet with the meat and vegetables. Add frozen peas and corn, along with thyme, rosemary, salt, and pepper. Stir well and simmer for 10 minutes to meld flavors and thicken the base further.
- Assemble the Pie: Spread the meat and vegetable mixture evenly in the skillet. Carefully top with the warm mashed potatoes, spreading them out smoothly and evenly to cover the filling completely.
- Bake: Preheat the oven to 400°F (200°C). Place the assembled shepherd’s pie on the middle rack and bake for 25 minutes or until the mashed potato topping is golden brown and the filling is bubbling around the edges. Remove from oven and let it rest briefly before serving.
Notes
- For a richer flavor, use ground lamb, but lean ground beef is a great alternative.
- You can substitute frozen mixed vegetables for peas and corn if preferred.
- Make sure to drain excess fat after browning the meat to avoid greasiness.
- To add a crispy topping, sprinkle grated cheddar cheese over the mashed potatoes before baking.
- This dish can be reheated well in the oven or microwave and often tastes even better the next day.
