Hearty Shepherd’s Pie Classic (Printer-Friendly)
A comforting blend of lamb, vegetables, and creamy mashed potatoes baked to golden perfection.
# What You'll Need:
→ Meat Filling
01 -
2 pounds ground lamb
02 -
1 large onion, finely diced
03 -
3 carrots, peeled and diced
04 -
2 celery stalks, finely chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 tablespoon Worcestershire sauce
08 -
1 cup beef or vegetable broth
09 -
1 cup frozen peas
10 -
1 tablespoon fresh rosemary, chopped
11 -
1 tablespoon fresh thyme, chopped
12 -
2 bay leaves
13 -
Salt and pepper to taste
→ Potato Topping
14 -
3 pounds Yukon Gold potatoes
15 -
4 tablespoons unsalted butter
16 -
1/2 cup warm milk
17 -
1/2 cup grated Parmesan cheese
18 -
2 egg yolks (optional)
19 -
Salt and pepper to taste
# Steps to Follow:
01 -
Peel and cut potatoes into even chunks. Place in a large pot with cold salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes.
02 -
Heat a large skillet over medium-high heat. Add ground lamb and cook until browned, breaking it up with a wooden spoon for approximately 7-8 minutes. Drain excess fat leaving about 1 tablespoon if meat is high in fat.
03 -
Add onions, carrots, and celery to the browned meat and cook for 5-7 minutes until vegetables soften. Stir in garlic and cook for an additional minute until fragrant.
04 -
Incorporate tomato paste and cook for 2 minutes to develop caramelization. Add Worcestershire sauce, rosemary, thyme, and bay leaves, then pour in broth. Simmer uncovered for 15 minutes until sauce thickens. Stir in frozen peas during the last 3 minutes.
05 -
Drain potatoes thoroughly and return to the hot pot for 1-2 minutes to evaporate excess moisture. Mash until smooth, then stir in butter, warm milk, grated Parmesan, and egg yolks if desired. Season with salt and pepper.
06 -
Preheat oven to 400°F (200°C). Transfer meat filling (without bay leaves) to a 9x13 inch baking dish. Spread mashed potatoes evenly over the meat, creating ridges with a fork for texture.
07 -
Bake for 20-25 minutes until the potato topping is golden and the filling bubbles. Optionally, broil for 2-3 minutes to deepen the crust color, monitoring carefully to prevent burning.
# Extra Suggestions:
01 -
Starting potatoes in cold water ensures even cooking. Proper sauce reduction enhances flavor concentration by approximately 40%. Allow pie to rest 10-15 minutes after baking for better texture. For smoothest potatoes, pass through a ricer before mixing.
02 -
To make gluten-free, confirm Worcestershire sauce and broth contain no gluten.