Description
A comforting and classic Traditional Shepherd’s Pie featuring a savory ground lamb or beef base cooked with vegetables in a rich gravy, topped with creamy mashed potatoes, and baked to golden perfection. This hearty dish serves 10 and is perfect for family dinners or gatherings.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs ground lamb or beef (lean preferred)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Sauce
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- Salt to taste
- Pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Instructions
- Prep: Prepare all your ingredients by dicing the onion and carrots, and mincing the garlic. Peel and cut the russet potatoes into chunks for boiling.
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them thoroughly with ½ cup milk and 4 tablespoons butter to make a creamy mash. Keep warm for up to 20 minutes while you prepare the base.
- Brown Meat: Preheat the oven to 400°F (200°C). In an oven-safe skillet, brown the ground lamb or beef over medium heat until fully cooked and starting to brown, about 6-8 minutes. Drain any excess fat from the skillet.
- Cook Vegetables and Make Roux: Add the diced onions, carrots, and minced garlic to the browned meat. Cook until the vegetables soften, about 5 minutes. In the same skillet, melt 3 tablespoons of butter, then stir in 3 tablespoons of flour to create a roux. Cook the roux for 2-3 minutes until golden and bubbling.
- Make Sauce and Add Peas: Gradually whisk in the 2 cups of beef broth to the roux, stirring constantly to avoid lumps. Simmer the mixture until thickened, approximately 5 minutes. Stir in the frozen peas, thyme, rosemary, salt, and pepper. Allow the filling to cook together for a few more minutes to meld flavors.
- Assemble the Pie: Spread the meat and vegetable filling evenly in the skillet. Spoon the mashed potatoes on top and spread them out evenly, smoothing the surface and making sure the edges are sealed to the meat mixture.
- Bake: Place the skillet in the preheated oven. Bake for about 25 minutes or until the top is golden brown and the filling is bubbling around the edges. Check for doneness by ensuring the potatoes have a crispy top layer and the filling is hot throughout.
Notes
- Use lean ground meat to reduce excess grease in the filling.
- You can substitute beef broth with vegetable broth for a milder flavor.
- For a richer mashed potato topping, add a bit of cream or sour cream instead of milk.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- To add extra flavor, sprinkle some grated cheddar cheese on top before baking.
