Description

This classic shepherd’s pie is the ultimate comfort food, featuring a hearty layer of savory ground lamb and vegetables in a rich gravy, all topped with creamy, golden-baked mashed potatoes. Perfect for family dinners and cold evenings, this timeless dish brings together simple ingredients and robust flavors that make it a beloved staple.

Ingredients

Units Scale

For the Mashed Potato Topping

2 lbs (900g) russet potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1/2 cup whole milk
1/4 cup sour cream
Salt and pepper, to taste

For the Filling

2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
1 cup frozen peas
1 1/2 lbs (680g) ground lamb (or beef for cottage pie)
2 tbsp tomato paste
1 cup beef or chicken broth
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
1 tbsp all-purpose flour

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Instructions

Make the Mashed Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15-18 minutes. Drain well, then return to the pot. Add butter, milk, sour cream, salt, and pepper, and mash until smooth and creamy. Set aside.
Prepare the Meat Filling: In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and carrots, cooking until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Brown the Meat: Add the ground lamb to the pan, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Spoon off any excess fat.
Add Flavors and Vegetables: Stir in the tomato paste, flour, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute, then pour in the broth. Add the frozen peas, stir to combine, and let simmer for about 4-5 minutes until slightly thickened.
Assemble the Pie: Preheat your oven to 400°F (200°C). Spread the meat filling evenly in a 2-quart baking dish. Spoon the mashed potatoes on top, spreading to cover the filling completely. Create some texture with a fork, which will help the top brown nicely.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and the edges are bubbling. Broil for 1-2 minutes at the end if you desire a deeply browned crust.
Serve: Let the shepherd’s pie rest for a few minutes before serving. Enjoy warm, garnished with fresh herbs if desired.

Notes

For a lighter version, substitute ground turkey or lean beef.
Add a handful of grated cheddar to the potato topping for extra richness.
This dish can be assembled ahead of time, covered, and refrigerated for up to 2 days before baking.
Freeze leftovers in airtight containers for up to 3 months.
Classic shepherd’s pie uses lamb – if you use beef, it’s technically cottage pie.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 5g
Sodium: 470mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 22g
Cholesterol: 80mg