Description
A comforting classic made with savory ground meat, peas, and carrots in a rich gravy, topped with a layer of fluffy mashed potatoes. This warm and hearty casserole is perfect for a cozy family dinner.
Ingredients
For the Meat Filling:
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1 lb ground lamb (or ground beef for a more traditional variation)
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1 tablespoon olive oil (for cooking the meat)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 medium carrots, peeled and diced
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1 cup frozen peas (or mixed vegetables)
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1/4 cup tomato paste
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1/2 cup beef or vegetable broth
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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Salt and pepper, to taste
For the Mashed Potatoes:
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2 lbs russet potatoes, peeled and cubed
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4 tablespoons unsalted butter
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1/2 cup whole milk (or heavy cream for a richer option)
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Salt and pepper, to taste
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Optional: 1/4 cup grated cheddar cheese (for topping)
Instructions
Start by boiling the potatoes for the mashed potato topping. Peel and cut the potatoes into even cubes. Place them in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
Mash the potatoes with a potato masher or use a hand mixer to achieve your desired texture. Add the butter, milk, salt, and pepper, and continue mashing until the potatoes are smooth and creamy. If you want an extra rich topping, you can add a bit of heavy cream instead of milk.
While the potatoes are boiling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes. Drain any excess fat if needed.
Add the chopped onion and garlic to the skillet and cook for about 3-4 minutes, or until the onion softens and becomes translucent. Stir in the diced carrots and cook for an additional 5 minutes. Add the tomato paste, and stir it in to coat the vegetables and meat.
Pour in the beef or vegetable broth and Worcestershire sauce, stirring to combine. Season with dried thyme, rosemary, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together. Add the peas (or mixed vegetables) in the last 5 minutes of cooking and stir them into the meat mixture.
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. Pour the cooked meat mixture into the bottom of the baking dish, spreading it out evenly.
Carefully spoon the mashed potatoes on top of the meat mixture. Use a spatula or the back of a spoon to spread the potatoes into an even layer. For an extra touch, you can use a fork to create decorative ridges on the surface of the mashed potatoes.
Optional: Sprinkle grated cheddar cheese over the mashed potatoes for a cheesy crust that adds even more flavor and texture.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the edges of the mashed potatoes are slightly crispy. If you’ve added cheese, it should be melted and bubbly. For a deeper golden color, you can broil the Shepherd’s Pie for an additional 2-3 minutes at the end of the baking time, but watch it closely to avoid burning.
Once the Shepherd’s Pie is done baking, remove it from the oven and let it cool for about 5 minutes before serving. This allows the layers to set, making it easier to slice and serve. Scoop out generous portions and enjoy this comforting, satisfying meal.
- Prep Time: 1 hour
- Cook Time: 30 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 20-25g
- Carbohydrates: 45-50g
- Protein: 20-25g