Shepherd’s Pie Recipe
A classic recipe for this traditional Shepherd's Pie
Servings: 6 people
Ingredients
For the meat filling
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 carrots diced
- 2 cloves garlic minced
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon fresh thyme ½ teaspoon dried
- ½ teaspoon rosemary
- 1 cup frozen peas
- 1 cup beef broth or lamb broth
- salt and pepper to taste
- 1 tablespoon all-purpose flour optional, for thickening
For the mashed potato topping
- 2 pounds russet or Yukon gold potatoes peeled and cubed
- 4 tablespoons butter
- ½ cup milk or creaml
- salt to taste
- 1 egg yolk optional, for extra richness and browning
Instructions
Make the mashed potatoes
- Boil potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain, then mash with butter, milk, and salt.
- Add egg yolk if using. Set aside.
Prepare the filling
- In a large skillet, heat olive oil over medium heat. Sauté onion and carrots for 5–7 minutes until soft.
- Add garlic and cook 1 minute more.
- Add the ground lamb, breaking it up with a spoon. Cook until browned. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire sauce, thyme, and rosemary.
- Season with salt and pepper.
- Sprinkle flour if using, stir, then add broth.
- Simmer for 5–10 minutes until the mixture thickens slightly. Stir in peas. Remove from heat.
Assemble the pie
- Preheat oven to 400°F (200°C).
- Spoon the meat mixture into a baking dish (about 9x9 or similar).
- Spread mashed potatoes over the top. Use a fork to create rustic peaks that will brown beautifully.
Bake
- Place on a baking sheet (to catch any bubbling over) and bake for 25–30 minutes, until the top is golden and the edges are bubbling.
Cool slightly and serve
- Let it rest for 5–10 minutes before diving in. For the full experience, serve with a side salad or some crusty bread.