A hearty and comforting shepherd’s pie, perfect for a cool autumn evening. This recipe features a savory ground lamb filling topped with creamy mashed potatoes.
Author:Cat
Prep Time:25 min
Cook Time:45 min
Total Time:70 min
Yield:6 servings 1x
Category:Dinner
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
Scale
1.5 lbs ground lamb
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 tbsp tomato paste
1 cup beef broth
1 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
2 lbs potatoes, peeled and quartered
1/2 cup milk
4 tbsp butter
1/4 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Boil the potatoes in salted water until tender. Drain and mash with milk and butter until smooth. Season with salt and pepper. Stir in cheddar cheese if using.
In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat. Drain off excess fat.
Add the chopped onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Add the tomato paste and cook for another minute, stirring to coat the vegetables.
Pour in the beef broth and Worcestershire sauce. Bring to a simmer.
Stir in the thyme and rosemary. Season the mixture with salt and pepper to your liking.
Simmer for 10-15 minutes, allowing the sauce to thicken slightly.
Spread the mashed potatoes evenly over the meat mixture in the skillet. You can create decorative peaks with a fork if desired.
Bake for 20-25 minutes, or until the potato topping is golden brown and the filling is bubbly.
Let it rest for a few minutes before serving.
Notes
For a richer flavor, you can add a splash of red wine to the meat mixture along with the beef broth.
If you don’t have ground lamb, ground beef can be substituted for a traditional cottage pie.
This dish is a great candidate for meal planning, as leftovers reheat well.