Hearty Shepherd's Pie (Print version)
A classic shepherd's pie with a rich lamb and vegetable filling topped with creamy mashed potatoes, baked until golden. Ideal comfort food for a family dinner.
# Ingredients:
For the filling
01 -
1 tbsp olive oil
02 -
1 ½ lb (680 g) ground lamb
03 -
1 medium yellow onion, diced
04 -
2 carrots, diced small
05 -
2 celery stalks, diced small
06 -
3 garlic cloves, minced
07 -
2 tbsp tomato paste
08 -
2 tbsp all-purpose flour
09 -
1 cup (240 ml) beef broth
10 -
1 tsp Worcestershire sauce
11 -
1 tsp fresh rosemary, chopped
12 -
1 tsp fresh thyme leaves
13 -
1 cup (150 g) frozen peas
14 -
Salt and black pepper
For the potato topping
15 -
2 ½ lb (1.1 kg) russet potatoes, peeled and cut into chunks
16 -
4 tbsp unsalted butter
17 -
¼ cup (60 ml) whole milk, warmed
18 -
2 egg yolks
19 -
½ tsp salt
20 -
¼ tsp white pepper
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the olive oil and ground lamb and cook until deeply browned, breaking it up with a spoon. Season with salt and pepper, then transfer to a plate with a slotted spoon.
02 -
Add the onion, carrot, and celery to the same pan. Cook for 6-8 minutes until tender and the onion is translucent. Stir in the garlic, tomato paste, rosemary, and thyme and cook for 1 minute more.
03 -
Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the beef broth and Worcestershire sauce and simmer until the mixture thickens into a gravy that coats the back of a spoon. Stir in the peas and the browned lamb.
04 -
While the filling simmers, cook the potato chunks in salted boiling water for 15-20 minutes until tender enough to mash. Drain them well and let them steam dry for a minute.
05 -
Mash the potatoes with the butter and warm milk until smooth, then beat in the egg yolks. The mixture should be thick and stiff so it sits on top of the filling instead of sinking in.
06 -
Spread the lamb filling in a deep baking dish. Spoon the potatoes over the top and spread them to the edges to seal in the gravy. Use a fork to create ridges. Bake at 400°F (200°C) for 25-30 minutes until the peaks are golden and crisp.
# Good to know:
01 -
Let the pie rest for 10 minutes before serving so the layers hold together when you scoop.