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A freshly baked shepherd's pie with a golden-brown mashed potato topping.

Proven way to grow a perfect Shepherd's Pie

This recipe guides you through creating a classic Shepherd's Pie, featuring a rich, savory lamb filling topped with creamy mashed potatoes, baked until golden and bubbly.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1.5 lbs ground lamb
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme chopped
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste
For the Topping
  • 2 lbs potatoes Russet or Yukon Gold, peeled and quartered
  • 4 tbsp unsalted butter
  • 0.5 cup milk warm
  • 0.25 cup sour cream
  • salt to taste
  • black pepper to taste

Equipment

  • Large oven-safe skillet or Dutch oven
  • Potato masher or fork
  • Measuring cups and spoons

Method
 

Prepare the Filling
  1. In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat, then drain any excess fat and set the lamb aside.
  2. Add olive oil to the same skillet, then sauté the chopped onion, diced carrots, and diced celery until softened, about 5-7 minutes.
  3. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, then gradually whisk in the beef broth and Worcestershire sauce until smooth.
  5. Return the cooked lamb to the skillet and stir in the fresh thyme and frozen peas, seasoning with salt and pepper to taste; simmer for 10-15 minutes until the sauce thickens.
Prepare the Topping
  1. Boil the peeled and quartered potatoes in salted water for 15-20 minutes until very tender, then drain thoroughly.
  2. Mash the potatoes with butter, warm milk, and sour cream until smooth and creamy, seasoning with salt and pepper to taste.
Assemble and Bake
  1. Preheat your oven to 375°F (190°C), then spoon the lamb filling into an oven-safe dish if not already in one, ensuring an even layer.
  2. Carefully spread the mashed potato topping over the lamb mixture, ensuring it covers the entire surface.
  3. Use a fork to create ridges on the potato topping for a crispy texture.
  4. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.
Serve
  1. Let the Shepherd's Pie rest for 10 minutes before serving to allow the filling to set.

Notes

For an extra golden crust, you can sprinkle a little paprika or grated Parmesan cheese over the mashed potatoes before baking. If you prefer a richer flavor, you can add a splash of red wine to the lamb mixture after adding the beef broth and let it reduce slightly before simmering. Be sure to drain excess fat from the lamb to prevent a greasy pie. Allowing the pie to rest after baking helps the filling set, making it easier to serve clean portions.