Lamb
Classic Shepherd's Pie
Savory ground lamb and vegetables in a thyme gravy, topped with buttery mashed potatoes and baked until golden.
- Prep
- 25 mins
- Cook
- 55 mins
- Total
- 1 hr 30 mins
- Serves
- 6
- Level
- Easy
True shepherd's pie is made with lamb (the beef version is cottage pie). The filling simmers in a quick gravy of tomato paste and broth, then is topped with fluffy mashed potatoes you rough up with a fork so the peaks brown. Brown the lamb until it reaches 160°F (71°C) before it goes into the oven.
Ingredients
Serves 6
Directions
- Boil the potatoes in salted water 15 to 20 minutes until tender. Drain, mash with 3 tablespoons butter, the milk and 1 teaspoon salt, and set aside.
- Heat the oven to 400°F (200°C). Heat the oil in a large oven-safe skillet over medium-high heat. Cook the lamb 6 to 8 minutes, breaking it up, until browned and 160°F (71°C). Spoon off all but 1 tablespoon of fat.
- Add the onion and carrots and cook 5 minutes. Stir in the garlic and tomato paste and cook 1 minute.
- Sprinkle in the flour and stir 1 minute. Add the broth, thyme and remaining 1/2 teaspoon salt and simmer 5 minutes until thickened. Stir in the peas.
- Spread the potatoes over the filling to the edges and drag a fork across the top to make ridges. Dot with the remaining 1 tablespoon butter.
- Bake 20 to 25 minutes until the filling bubbles and the top is golden. Rest 10 minutes before serving.
Tips and make-ahead notes
- Set the skillet on a baking sheet to catch any bubbling over.
- Assemble up to a day ahead, covered, and bake 10 minutes longer.
- Freeze baked leftovers in portions for up to 2 months.
Nutrition per serving
- Calories
- 480
- Carbohydrates
- 34g
- Protein
- 27g
- Fat
- 26g
- Fiber
- 5g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
