Shepherd’s Pie Recipe
Yields: 6-8 servings
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound ground lamb (or beef)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 cup frozen peas (optional)
For the Topping: - 2.5 pounds potatoes, peeled and quartered
- 1/2 cup milk or cream
- 4 tablespoons butter
- Salt and pepper to taste
- 1/2 cup grated cheddar cheese (optional)
Instructions:
Prepare the Filling: - Sauté Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Brown the Meat: Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add Garlic and Flour: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the meat and vegetables and cook for 1-2 minutes, stirring constantly.
- Add Liquids and Seasonings: Gradually pour in the beef broth, stirring to prevent lumps. Add the tomato paste, thyme, rosemary, Worcestershire sauce, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
- Add Peas (Optional): If using peas, stir them in during the last 5 minutes of cooking.
Prepare the Potato Topping: - Boil Potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Mash Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher or electric mixer.
- Add Dairy: Stir in the milk (or cream) and butter until smooth and creamy. Season with salt and pepper to taste.
Assemble and Bake: - Preheat Oven: Preheat your oven to 375°F (190°C).
- Layer Filling: Pour the meat filling into a 9×13 inch baking dish or a deep pie dish.
- Top with Potatoes: Spread the mashed potatoes evenly over the meat filling, creating a smooth layer. Use a fork to create ridges on the surface for a decorative touch and to help the topping brown.
- Add Cheese (Optional): If desired, sprinkle the grated cheddar cheese over the mashed potato topping.
- Bake: Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
- Rest: Let the Shepherd’s Pie rest for 10 minutes before serving.
