Description
A classic comfort food made with savory ground lamb in a rich gravy topped with creamy mashed potatoes, then baked until golden and bubbling. Perfect for cozy family dinners or make-ahead meals.
Ingredients
- 1 lb ground lamb
- 1 small onion, finely diced (about 100 g)
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (about 150 g)
- 2 tablespoons tomato paste (30 g)
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth (240 ml)
- 1 teaspoon fresh thyme, finely chopped, or ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 tablespoon olive oil or butter (15 ml or 14 g)
- 2 lb potatoes, peeled and cubed (about 900 g)
- 4 tablespoons butter (56 g)
- ⅓ to ½ cup warm milk or cream (80–120 ml)
- ¾ teaspoon salt, or to taste
- ½ cup shredded cheddar cheese (optional, about 60 g)
Instructions
- Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, until fork-tender. Drain well, then mash with butter, warm milk or cream, and salt until smooth and fluffy. Set aside.
- Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the ground lamb to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned. Season with salt and black pepper.
- Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Reduce the heat to medium-low and simmer for 5–7 minutes, until slightly thickened. Stir in the peas and carrots and cook for 2 more minutes.
- Preheat the oven to 400°F (205°C). Spread the meat mixture evenly in a baking dish. Spoon the mashed potatoes over the top and spread gently. Use a fork to create texture on the surface. Sprinkle with shredded cheddar if using.
- Bake uncovered for 20–25 minutes, until the filling is bubbling and the top is lightly golden. For a crispier top, broil for 2–3 minutes at the end.
- Let the shepherd’s pie rest for 5 minutes before serving to help it set.
Notes
- Use starchy potatoes like russet or Yukon Gold for best mashed texture.
- Cool meat filling slightly before topping to avoid sinking potatoes.
- Freeze leftovers or unbaked pie for up to 2 months.
- For dairy-free, use plant-based butter and milk alternatives.
- Broil briefly at the end for a crispy topping.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
