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Shepherd's Pie Filling Recipe

British · Main course · 40 min total

A hearty and flavorful meat filling for classic Shepherd's Pie, made with ground lamb, vegetables, and a rich gravy.

Ingredients

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• 1/2 cup frozen peas
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it apart, until browned, about 5-7 minutes. Remove lamb with a slotted spoon and set aside, leaving drippings in the pan.
2. Add onion, carrots, and celery to the pan. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
4. Pour in beef broth, scraping up any browned bits from the bottom. Stir in tomato paste, Worcestershire sauce, rosemary, and thyme. Bring to a simmer.
5. Return the cooked lamb to the pan. Stir in frozen peas. Simmer for 5-10 minutes until the sauce thickens. Season with salt and pepper to taste.
6. Use immediately as a filling for Shepherd's Pie, or let cool and refrigerate for up to 3 days.

Tips

• For a richer flavor, use half beef broth and half red wine.
• This filling can be frozen for up to 3 months.
• If using ground beef instead of lamb, the dish becomes Cottage Pie.

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