Ingredients
For the Meat Filling:
- 1 pound ground lamb or beef, if preferred
- 1 onion chopped
- 2 carrots diced
- 2 cloves garlic minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef or lamb broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
For the Mashed Potato Topping:
- 2 pounds potatoes peeled and cubed
- 1/4 cup butter
- 1/2 cup milk
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
Instructions
Prepare the Mashed Potatoes:
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Boil the potatoes in salted water until tender, about 15-20 minutes.
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Drain and return potatoes to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
Make the Meat Filling:
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In a large skillet, cook the ground lamb or beef over medium heat until browned. Drain excess fat.
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Add the chopped onions, carrots, and garlic to the pan and sauté until the vegetables are softened, about 5 minutes.
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Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and season with salt and pepper. Cook for 2 minutes.
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Sprinkle the flour over the meat mixture and stir to combine. Pour in the broth and bring to a simmer. Let the mixture thicken slightly, then add the peas. Cook for another few minutes until everything is well combined and slightly thickened.
Assemble the Shepherd’s Pie:
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Preheat your oven to 400°F (200°C).
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Transfer the meat mixture to a greased baking dish (about 9×13 inches or similar). Spread the mashed potatoes evenly over the top. Rough up the surface with a fork so that there are peaks that will get well browned. You can sprinkle grated Parmesan cheese over the top for extra flavor.
Bake:
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Place the dish in the oven and bake for about 20 minutes or until the mashed potatoes are golden brown and crispy on top.
Serve:
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Let the Shepherd’s Pie cool for at least 10 minutes before serving. This resting time helps the pie set, making it easier to serve.