Description
A classic Traditional Shepherd’s Pie featuring a savory ground lamb or beef base cooked with aromatic vegetables and herbs, topped with creamy mashed potatoes baked to a golden perfection. This hearty, comforting dish serves 10 and is perfect for family dinners or cozy 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
Sauce and Broth
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Mashed Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Instructions
- Prep: Begin by peeling and chopping the russet potatoes into even chunks. Dice the yellow onion and carrots into small pieces and mince the garlic. Prepare all ingredients before cooking to streamline the process.
- Boil and Mash Potatoes: Place the diced potatoes into a large pot of salted boiling water and cook until tender, about 15-20 minutes. Drain, then mash the potatoes with ½ cup milk and 4 tablespoons of butter until smooth and creamy. Keep the mashed potatoes warm for about 20 minutes while you prepare the base.
- Cook Base: Preheat your oven to 400°F. Using an oven-safe skillet, brown the ground lamb or beef over medium-high heat until fully cooked and no longer pink, breaking it apart as it cooks. Drain any excess fat. Add the diced onions, carrots, and minced garlic to the skillet and cook until softened, about 5-7 minutes.
- Make Roux and Sauce: Reduce heat to medium. In the same skillet, melt 3 tablespoons of butter and stir in 3 tablespoons of flour to form a roux. Cook the roux for 1-2 minutes while stirring constantly. Gradually add 2 cups of beef broth to the roux, stirring continuously to prevent lumps. Simmer the mixture until it thickens, about 3-5 minutes.
- Combine and Season: Stir in 1 cup each of frozen peas and corn. Add 1 teaspoon each of thyme and rosemary, then season with salt and pepper to taste. Allow the mixture to simmer together for a short while to blend the flavors thoroughly.
- Build Layers: Spread the meat and vegetable mixture evenly in the skillet. Carefully top the mixture with the warm mashed potatoes, spreading them smoothly over the surface to cover all the filling.
- Bake: Place the oven-safe skillet in the preheated oven. Bake for 25 minutes or until the mashed potato topping is golden brown and the filling is bubbling around the edges. Check for doneness before removing.
Notes
- Use lean ground lamb or beef to reduce excess fat and grease.
- For a vegetarian version, substitute the meat with lentils or mushrooms.
- You can prepare the mashed potatoes a day ahead and reheat before assembling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Fresh herbs can be substituted for dried for more vibrant flavor.
