Classic Shepherd’s Pie Dish (Print Version)
Savor a warm mix of lamb, vegetables, and smooth mashed potatoes with fresh herbs and savory sauce.
# Ingredients You'll Need:
→ Meat Filling
01 -
2 pounds ground lamb
02 -
1 large onion, finely diced
03 -
3 carrots, peeled and diced
04 -
2 celery stalks, finely chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 tablespoon Worcestershire sauce
08 -
1 cup beef or vegetable broth
09 -
1 cup frozen peas
10 -
1 tablespoon fresh rosemary, chopped
11 -
1 tablespoon fresh thyme, chopped
12 -
2 bay leaves
13 -
Salt and pepper to taste
→ Potato Topping
14 -
3 pounds Yukon Gold potatoes
15 -
4 tablespoons unsalted butter
16 -
1/2 cup warm milk
17 -
1/2 cup grated Parmesan cheese
18 -
2 egg yolks (optional)
19 -
Salt and pepper to taste
# Step-by-Step Instructions:
01 -
Peel and cut potatoes into uniform chunks. Place in a large pot with cold salted water and bring to a boil. Cook until tender, approximately 15 to 20 minutes.
02 -
Heat a large skillet over medium-high heat. Add ground lamb and cook until browned, about 7 to 8 minutes, breaking it up with a wooden spoon. Drain excess fat, leaving one tablespoon in the pan.
03 -
Add onion, carrots, and celery to the skillet. Sauté for 5 to 7 minutes until vegetables soften. Add garlic and cook for one additional minute until fragrant.
04 -
Stir in tomato paste and cook for 2 minutes to caramelize. Add Worcestershire sauce, rosemary, thyme, and bay leaves. Pour in broth and simmer for 15 minutes until sauce thickens. Stir in frozen peas during the last 3 minutes.
05 -
Drain potatoes thoroughly and return to warm pot for 1 to 2 minutes to evaporate moisture. Mash until smooth. Incorporate butter, warm milk, Parmesan cheese, and egg yolks if using. Season with salt and pepper.
06 -
Preheat oven to 400°F. Transfer meat mixture to a 9×13 inch baking dish, removing bay leaves. Spread mashed potatoes evenly over the filling, creating texture with a fork.
07 -
Bake for 20 to 25 minutes until the topping is golden and filling bubbles. Optionally, broil for 2 to 3 minutes for a crispier crust, monitoring closely to avoid burning.
# Extra Tips & Details:
01 -
Starting potatoes in cold water ensures even cooking. Resting the dish after baking improves texture dramatically. For a golden crust, brush topping with melted butter before baking.