Shepard's Pie
This traditional Shepard's Pie Recipe is a cozy comfort on a cold winter day.
Equipment
Ingredients
Meat Filling
- 2 tbsp Olive oil or butter
- 2 lb Ground lamb
- 2 Small onion finely diced
- 4 Carrots finely diced
- 4 cloves Garlic minced
- 3 tbsp Tomato paste
- 2 tbsp Worcestershire sauce
- 2 cup Beef or lamb broth
- 2 tsp Fresh thyme or ½ tsp dried
- 2 tsp Fresh rosemary or ½ tsp dried
- Salt and black pepper to taste
Mashed Potato Topping
- 4 lbs Potatoes Russet or Yukon Gold
- 8 tbsp Butter
- 1½ Cups milk or cream warm
- Salt to taste
Instructions
- Peel and chop potatoes. Boil in salted water until very tender (15–20 minutes).
- Drain well and mash with butter and warm milk. Season with salt and set aside.
- Heat oil or butter in a large skillet over medium heat.
- Add onion and carrots; cook until softened (5–7 minutes). Add garlic and cook 30 seconds.
- Add ground lamb and cook until browned, breaking it up.
- Stir in tomato paste and Worcestershire sauce. Pour in broth and add herbs.
- Simmer 10–15 minutes until thickened. Season with salt and pepper.
- Preheat oven to 400°F (200°C).
- Spread lamb mixture evenly in a baking dish. Spoon mashed potatoes on top and spread gently.
- Use a fork to create texture on the surface (helps browning).
- Bake uncovered for 20–25 minutes, until bubbling.
- Optional: broil 2–3 minutes for a golden top.
- Let rest 5–10 minutes before serving.
Nutrition
Serving: 1gCalories: 618kcalCarbohydrates: 45gProtein: 24gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 113mgSodium: 295mgPotassium: 1412mgFiber: 6gSugar: 4gVitamin A: 5569IUVitamin C: 50mgCalcium: 70mgIron: 4mg
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