6 servings

Classic Shepherd's Pie

Recipe by: True Taste Buds

A rich and hearty comfort food featuring a deeply savory ground lamb and vegetable gravy topped with perfectly browned peaks of buttery mashed potatoes.

★★★★★ 4.69 from 303 votes
PREP TIME 20 mins
COOK TIME 60 mins
TOTAL TIME 80 mins
SERVINGS 6
Classic Shepherd's Pie

Ingredients

  • 2 pounds Russet potatoes, peeled and cubed
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup whole milk, warmed
  • 4 tablespoons unsalted butter, softened
  • 1 large egg yolk, beaten
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 pound ground lamb
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Instructions

  1. Place cubed potatoes in a pot and cover with cold water. Stir in 1/2 teaspoon of kosher salt and bring to a boil. Reduce heat to medium and simmer for 15 minutes until fork-tender. Drain completely and return to the hot pot to evaporate excess moisture. Mash thoroughly, then stir in warmed milk, softened butter, remaining salt, pepper, and the beaten egg yolk.
  2. Heat olive oil in your skillet over medium heat. Add diced onion and carrots, cooking for about 5 minutes until softened. Stir in the minced garlic, chopped rosemary, and thyme leaves. Cook for just 60 seconds until fragrant.
  3. Add the ground lamb to the hot skillet with the vegetables. Break the meat into even crumbles as it cooks. Cook for 6 to 8 minutes until fully browned. Carefully drain away excess grease, leaving just a tablespoon or two for flavor.
  4. Stir in the tomato paste and cook for 1 minute. Sprinkle the flour evenly over the mixture and cook for 1 more minute. Pour in the beef broth and Worcestershire sauce, stirring constantly. Reduce heat and simmer for 5 minutes until the gravy thickens nicely. Remove from heat and fold in the frozen peas.
  5. Smooth the meat filling evenly in your oven-safe skillet. Dollop mashed potatoes starting from the outer edge to create a seal. Gently spread the potatoes toward the center to completely cover the meat. Use the tines of a fork to create decorative swirls and textured peaks all over the top.
  6. Preheat your oven to 400 degrees Fahrenheit. Place the skillet in the oven and bake for 25 to 30 minutes. Broil for the final 2 minutes if you want even darker, crispier potato edges. Remove from the oven and let the dish rest for 15 minutes before serving.

Notes

Tip: The beaten egg yolk is your secret weapon. It enriches the mash and guarantees gloriously browned, crispy peaks. Connect the potatoes to the edge of the skillet to create a seal that stops the gravy from bubbling out. If your filling is too runny, whisk a teaspoon of cornstarch with a splash of cold water, and stir it into the simmering meat to thicken.

Nutrition

Calories: 450 | Carbohydrates: 35g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 600mg | Fiber: 5g | Sugar: 6g