Description
Traditional British comfort food combining seasoned ground lamb and vegetables topped with creamy mashed potatoes, baked until golden.
Ingredients
Scale
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- 1.5 lbs (680 grams) ground lamb, preferably good quality grass-fed
- 1 cup (128 grams) onion, chopped (strong yellow onion)
- 2 large carrots, diced small (bright orange, fresh)
- 1 cup (160 grams) peas, frozen
- 2 tablespoons all-purpose flour (plain flour)
- 1 cup (236 ml) beef stock or broth
- 2 teaspoons Worcestershire sauce
- 3 teaspoons tomato paste
- 2 lbs (1 kg) starchy potatoes (Russets), peeled and chunked
- 4 tablespoons unsalted butter
- ¼ cup (60 ml) warm milk, whole milk preferred
- Salt, to taste
- Black pepper, to taste
- Thyme, to taste
- Rosemary, to taste
- Vegetable oil, for sautéing
Instructions
- Step 1: Boil Your Potatoes: Place the peeled and chunked potatoes into a large pot and cover with cold water. Bring to a boil over high heat, watching to prevent overflow. Boil until potatoes are tender and easily pierced with a fork.
- Step 2: Preheat Your Oven: While the potatoes boil, set your oven to 400°F (200°C) to prepare for baking the shepherd’s pie.
- Step 3: Sauté Vegetables: Heat vegetable oil in a 10-inch cast iron skillet over medium heat. Add the diced carrots and chopped onion, stirring frequently until the onions become translucent and the vegetables are softened.
- Step 4: Add Meat and Season: Stir the ground lamb into the skillet with the vegetables. Cook, breaking up any lumps, until the lamb is fully browned. Season with thyme, rosemary, salt, and black pepper to taste.
- Step 5: Create the Filling: Mix the tomato paste into the browned meat mixture. Stir in the beef stock and peas until well combined. Allow the mixture to cook gently, stirring occasionally, so the filling remains moist and flavorful.
- Step 6: Prepare the Mashed Potatoes: Drain the boiled potatoes and return them to the pot. Mash the potatoes while gradually adding the warm milk and unsalted butter until creamy and smooth. If too thick, add warm milk in 2 tablespoon increments to reach desired consistency.
- Step 7: Layer the Filling: Spread the meat and vegetable filling evenly in the skillet, smoothing out the top. Carefully spread the mashed potatoes over the filling, creating peaks with the back of a spoon or fork to enable a golden crust during baking.
- Step 8: Bake Until Golden: Place the skillet on a baking sheet and bake in the preheated oven for approximately 15 minutes. Bake until the mashed potato topping is golden brown and slightly crisp. For uneven browning, rotate the skillet halfway through baking. If the topping does not brown, increase the oven temperature by 25°F (10°C) and bake for an additional 5 minutes while monitoring closely.
Notes
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- Room Temperature: Store shepherd’s pie in an airtight container at room temperature for up to 2 days, keeping it away from direct sunlight and heat.
- Refrigeration: Keep in an airtight container refrigerated for up to 4 days. Ensure it is tightly covered to prevent moisture loss and absorption of odors.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To avoid dry filling, add an extra ½ cup of beef stock during cooking and stir occasionally to maintain moisture.
- If vegetables are crunchy after cooking, cover skillet and simmer on low heat for 5 more minutes until softened.
- Use a potato masher for a creamy, smooth mash. Adding warm milk gradually helps achieve the best texture.
- Unsalted butter is recommended for controlling seasoning in the mash while adding richness.
- Properly browned lamb with thyme and rosemary is key for authentic flavor.
- Reheat leftovers in the oven at 350°F (175°C) until warmed through, approximately 20 minutes, to maintain texture and flavor.
- Serve with steamed green beans or garlic mashed cauliflower for complementary flavors. A simple garden salad or roasted Brussels sprouts also pairs well. Garnish with fresh parsley or chopped chives for added color. A drizzle of Worcestershire or hot sauce before serving can enhance flavor.
- To make a vegetarian version, substitute lamb mince with cooked lentils or mushrooms using equal weight (1.5 lbs/680 grams). For a shepherd’s pie casserole variation, layer the filling and mashed potatoes in a baking dish instead of a skillet.
- Choose firm, blemish-free Russet potatoes for fluffy mashed potatoes.
- Fresh carrots should be firm to avoid shriveling and maintain sweetness.
- Frozen peas can be added directly from the freezer to preserve color and sweetness.
- Whole milk is preferred for mash creaminess, but low-fat milk may be substituted for a lighter topping.
- Grass-fed lamb is preferred for robust flavor in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg