Ingredients
For the filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1.5 pounds ground lamb (or beef, if preferred)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken or beef broth
- 1.5 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen peas
For the topping:
- 2 pounds russet potatoes, peeled and chopped
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Place the potatoes in a pot and cover with cold water. Bring to a boil and cook for 13-15 minutes, or until soft. Drain and return to the pot. Add milk, butter, salt, and pepper, then mash until creamy. Set aside.
- Cook the filling: Preheat your oven to 400°F (200°C). Heat olive oil in a large oven-safe sauté pan over medium heat. Add the onion and garlic, cooking for about a minute. Stir in the carrots, celery, and ground lamb. Cook for 8-10 minutes, breaking up the meat as it browns.
- Add flavor: Drain excess fat from the pan. Stir in the broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Simmer for about 5 minutes until the sauce thickens slightly. Add the frozen peas and mix well.
- Assemble the pie: Flatten the meat mixture into a single layer in the pan. Dollop the mashed potatoes on top and spread evenly to cover the filling. Create texture on the potato topping with a fork or spoon, if desired.
- Bake: Place the shepherd’s pie in the oven and bake for 25-30 minutes, or until the top is golden. For extra crispiness, broil the top for 1-2 minutes.
- Serve: Let the pie cool for a few minutes before serving. Enjoy this hearty and flavorful dish!
This recipe is perfect for family dinners or gatherings, offering a warm and satisfying meal. Let me know if you’d like tips on variations or side dishes to pair with it!