Shepherd's Pie Recipe

British · Main course · 70 min total

A classic British comfort food featuring a savory lamb filling topped with creamy mashed potatoes, baked until golden and bubbly.

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1.5 lbs ground lamb
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas
• 2 lbs potatoes (about 4 large), peeled and cubed
• 1/4 cup unsalted butter
• 1/2 cup milk
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper (for potatoes)
• 1 egg yolk (optional, for glazing)

Instructions

1. Preheat oven to 400°F (200°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside.
3. While potatoes cook, heat oil in a large skillet over medium heat. Add onion, carrots, celery, and garlic; cook until softened, about 5 minutes.
4. Add ground lamb and cook, breaking up meat, until browned. Drain excess fat if necessary.
5. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5 minutes until slightly thickened. Remove from heat and stir in frozen peas.
6. Transfer lamb mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top. Use a fork to create ridges. If desired, brush with beaten egg yolk for a golden finish.
7. Bake for 25-30 minutes until filling is bubbly and top is golden. Let rest 5 minutes before serving.

Tips

• For a richer mash, add 1/4 cup grated Parmesan cheese to the potatoes.
• Make ahead: Assemble pie, cover, and refrigerate up to 2 days. Add 10 minutes to baking time.
• Leftovers keep in the fridge for 3 days. Reheat in oven or microwave.

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