Classic Shepherd’s Pie (Traditional)!

Classic Shepherd’s Pie (Traditional)

Ingredients

For the filling

• 1½ lb (700 g) ground lamb

• 1 medium onion, finely chopped

• 2 carrots, finely diced

• 1–2 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tbsp flour

• 1 cup beef or lamb stock

• 1 tsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)

• Salt & black pepper, to taste

• 1 tbsp olive oil

• Optional but traditional-adjacent: ½ cup peas

For the mashed potato topping

• 2 lb (900 g) floury potatoes (Yukon Gold or Russet)

• 4 tbsp butter

• ⅓–½ cup warm milk or cream

• Salt, to taste

• Optional: 1 egg yolk (for a richer, golden top)

Instructions

1. Prep the potatoes
   Peel and cut potatoes into chunks. Boil in well-salted water until tender (about 15–20 minutes). Drain and let steam dry.

2. Make the filling
   Heat olive oil in a large pan over medium heat.
   Add onion and carrots; cook 5–7 minutes until softened.
   Stir in garlic and cook 30 seconds.

3. Brown the lamb
   Add lamb, breaking it up well. Cook until browned and no pink remains.
   Season with salt and pepper.

4. Build the gravy
   Stir in tomato paste and flour; cook 1–2 minutes.
   Gradually add stock, Worcestershire sauce, thyme, and rosemary.
   Simmer gently 15–20 minutes until thick and rich.
   Stir in peas if using. Taste and adjust seasoning.

5. Mash the potatoes
   Mash hot potatoes with butter and warm milk.
   Season generously with salt.
   Stir in egg yolk if using.

6. Assemble
   Spoon lamb mixture into a baking dish.
   Top with mashed potatoes, spreading to the edges.
   Rough up the surface with a fork (those ridges = crispy goodness).

7. Bake
   Bake at 400°F / 200°C for 25–30 minutes until bubbling and golden.
   Optional: broil for 2–3 minutes for extra color.

8. Rest & serve
   Let it sit 5–10 minutes before serving. Essential for sanity.