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Shepherd’s Pie

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A classic dish layering savory meat and vegetables under creamy mashed potatoes, perfect for comfort food lovers.

Ingredients

  • 2 lbs Russet potatoes (peeled and cut into 1-inch chunks)
  • 1/2 cup heavy cream or whole milk (warmed)
  • 4 tbsp unsalted butter (melted)
  • 1 large egg yolk
  • Salt and freshly ground black pepper (to taste)
  • 1 tbsp olive oil
  • 1.5 lbs ground lamb (or ground beef for Cottage Pie)
  • 1 large onion (finely chopped)
  • 2 medium carrots (peeled and finely chopped)
  • 2 celery ribs (finely chopped)
  • 3 cloves garlic (minced)
  • 2 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme (chopped, or 1/2 tsp dried)
  • 1 tsp fresh rosemary (chopped, or 1/2 tsp dried)
  • 1 cup frozen peas

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the peeled and chunked potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and return to the pot over low heat for 1 minute to cook off excess moisture. Mash the potatoes until smooth. Stir in the warm cream, melted butter, and egg yolk. Season generously with salt and pepper. Set aside.
  3. While the potatoes are boiling, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground lamb and cook until deeply browned, breaking it up with a spoon. Drain excess fat. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Add the browned lamb back to the skillet. Sprinkle with flour and stir for 1 minute. Gradually pour in the beef broth and Worcestershire sauce, stirring until smooth. Bring to a simmer and cook for 5-10 minutes, until the gravy thickens. Stir in the frozen peas, thyme, and rosemary. Season to taste with salt and pepper.
  5. Pour the meat filling into a 9×13 inch baking dish. Carefully spoon the mashed potato topping over the filling, spreading it evenly to the edges. Use a fork to create ridges on top. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.

Notes

For better flavor, brown the meat well and use starchy potatoes for fluffy mash. Let the pie rest after baking for easier serving.

Find it online: https://zestuni.site/shepherds-pie-recipe-ultimate-comfort-food/