Description
This classic shepherd’s pie features savory ground lamb and vegetables in rich gravy, topped with creamy mashed potatoes and baked until golden. It’s the ultimate comfort food that’s perfect for family dinners, meal prep, and cozy nights at home!
Ingredients
Scale
For the Meat Filling:
- 2 pounds ground lamb (or ground beef for cottage pie)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced small
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 2 cups beef or lamb broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Mashed Potato Topping:
- 2½ pounds russet or Yukon Gold potatoes, peeled and cubed
- 6 tablespoons unsalted butter
- ½ cup whole milk, warmed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese (optional)
Instructions
- Prepare the potatoes: Place cubed potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and simmer for 15-20 minutes until fork-tender. Drain well and return to the pot.
- Mash the potatoes: Add butter, warm milk, salt, and pepper to the drained potatoes. Mash until smooth and creamy using a potato masher or ricer. Taste and adjust seasoning if needed. Set aside and keep warm.
- Cook the meat: While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the ground lamb (or beef) and cook for 8-10 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain excess fat if necessary, leaving about 2 tablespoons in the pan.
- Sauté vegetables: Add the diced onion and carrots to the meat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for 1 minute more until fragrant.
- Build the filling: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Sprinkle the flour over the meat mixture and stir well to coat everything. Cook for 1 minute to eliminate the raw flour taste.
- Create the gravy: Gradually pour in the broth while stirring constantly to prevent lumps. Add the Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens into a rich gravy. Stir in the frozen peas and remove from heat.
- Preheat oven: Preheat your oven to 400°F (200°C).
- Assemble the pie: Transfer the meat filling to a 9×13-inch baking dish, spreading it evenly. Spoon the mashed potatoes over the meat filling, spreading carefully to cover completely. Use a fork to create texture on the surface (this helps it brown beautifully). If using cheese, sprinkle it over the top of the potatoes.
- Bake: Place the baking dish on a sheet pan (to catch any drips) and bake for 25-30 minutes until the potato topping is golden brown and the filling is bubbling around the edges. For extra browning, broil for 2-3 minutes at the end, watching carefully.
- Rest and serve: Let the shepherd’s pie rest for 10 minutes before serving. This allows it to set up for easier serving and lets the flavors meld. Scoop out portions and enjoy hot!
Notes
- Lamb vs. beef: Traditional shepherd’s pie uses lamb; cottage pie uses beef. Both are delicious!
- Make it gluten-free: Substitute cornstarch or gluten-free flour for the all-purpose flour.
- Don’t skip draining the potatoes: Well-drained potatoes make fluffier mashed potatoes that won’t make the dish watery.
- Warm the milk: Cold milk can make potatoes gluey. Warm milk incorporates smoothly.
- Create texture: Use a fork to create ridges and swirls on the potato topping – these brown beautifully.
- Prevent overflow: Place the baking dish on a sheet pan to catch any bubbling over.
- Let it rest: The 10-minute rest makes serving much easier and prevents burns from molten filling.
- Extra vegetables: Feel free to add mushrooms, celery, or corn to the filling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 445
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg