Shepherd's Pie
A classic comfort food dish featuring a savory ground lamb filling topped with creamy mashed potatoes and baked until golden brown.
1h 15m4Servings
Nutrition
784kcal
38gProtein
88gCarbs
32gFat
Ingredients
MEAT MIXTURE
Ground Lamb
0.45 kg
Onion
0.25 piece
Garlic Cloves
3 cloves
Olive Oil
3 tbsp
All-Purpose Flour
30 g
Salt
To taste
to taste
Black Pepper
½ tsp
Dried Rosemary
1 tsp
Dried Thyme
1 tsp
Tomato Paste
1 tbsp
Beef Broth
2 cups
Carrots
200 g
Peas
200 g
PUREE
Potatoes
1.5 kg
Butter
1 tbsp
Milk
120 ml
Cheddar Cheese
25 g
Salt
½ tsp
Black Pepper
½ tsp
Egg Yolk
1 piece
Instructions
1Cook the Potatoes
20m
20mPrepare Potatoes
Peel the potatoes and cut them into quarters. Place them in a medium pot, cover with cold water, and add a teaspoon of salt.
Boil Potatoes
Cover the pot and bring to a boil over high heat. Cook until the potatoes are tender.
2Prepare the Meat Mixture
20m
20mSauté Aromatics
While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes. Add the crushed garlic and chopped carrots, and sauté until the carrots are tender, about 5-7 minutes.
Brown the Lamb
Add the ground lamb to the pan. Cook, breaking it up with a spoon, until it is no longer pink, about 5 minutes. Season with salt, pepper, rosemary, and thyme.
Thicken the Sauce
Stir in the tomato paste and flour, and cook for 1 minute. Pour in the beef broth and add the peas. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened.
3Make the Mashed Potato Topping
10m
10mDrain and Mash
Once the potatoes are cooked, drain them and transfer to a bowl. Add butter, milk, egg yolk, salt, and pepper. Mash the potatoes until smooth and creamy.
4Assemble and Bake
25m
25mPreheat Oven
Preheat your oven to 400°F (200°C).
Layer the Pie
Spread the meat mixture evenly in a 13"x8.5" (33x22cm) ovenproof dish. Carefully spread the mashed potato puree over the meat mixture, ensuring it covers the filling completely.
Bake
Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbling.
Tips
For an even richer topping, use a mix of butter and cream instead of milk.
Ensure the mashed potato topping is spread evenly to prevent the meat filling from drying out during baking.
If the top starts to brown too quickly, you can loosely tent it with aluminum foil.