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Shepherd's Pie

A classic comfort food featuring savory ground lamb with vegetables, topped with creamy mashed potatoes and baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 pound ground lamb or beef if you're okay with bending the rules
  • 1 cup frozen peas and carrots
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 cup beef broth
  • Salt and pepper to taste
  • 2 pounds russet potatoes peeled and chopped
  • 4 tablespoons butter
  • 1/4 cup whole milk
  • 1/4 cup sour cream makes it creamy as heck
  • Salt and pepper to taste

Method
 

  1. Add peeled and chopped potatoes to a pot of cold water with a pinch of salt.
  2. Bring to a boil and cook until potatoes are soft enough to be mashed, about 15 minutes.
  3. Drain the potatoes and mash with butter, milk, sour cream, salt, and pepper. Set aside.
  4. Heat olive oil in a skillet over medium heat.
  5. Add diced onion and minced garlic. Cook until softened and fragrant, about 3-5 minutes.
  6. Add ground lamb and cook until browned, about 5-7 minutes, breaking it up with a spatula.
  7. Stir in tomato paste, Worcestershire sauce, thyme, and beef broth.
  8. Add frozen peas and carrots. Season with salt and pepper to taste.
  9. Let the mixture simmer until the liquid reduces, about 5 minutes.
  10. Preheat oven to 400°F (200°C).
  11. Spread the meat mixture evenly in the bottom of a baking dish.
  12. Dollop mashed potatoes over the top and gently smooth out with a spoon or spatula.
  13. Optional: Use a fork to create a ridged pattern in the potatoes for a decorative look.
  14. Bake for 20 minutes or until the potato topping is golden around the edges.
  15. Optional: Broil for 2-3 minutes for extra browning on top, watching closely to avoid burning.

Notes

This recipe serves 4 large portions. It can easily be reheated the next day and pairs well with a salad or crusty bread. Substitute ground lamb with beef or turkey, or swap the potatoes with sweet potatoes for variation.