Description
This Traditional Shepherd’s Pie is a comforting classic featuring a savory ground lamb or beef filling cooked with onions, carrots, garlic, peas, and corn in a rich gravy, all topped with creamy mashed potatoes and baked to a golden perfection. Perfect for a hearty family meal, it combines tender meat and vegetables with fluffy potatoes for a deliciously balanced dish.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs ground lamb or beef (lean preferred)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
Mashed Potato Topping
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
- Salt to taste
- Pepper to taste
Roux and Sauce
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Instructions
- Prep: Peel and boil the russet potatoes until tender. Dice the onion and carrots, and mince the garlic. Keep the boiled potatoes warm for about 20 minutes.
- Make Mashed Potatoes: Mash the boiled potatoes with ½ cup of milk and 4 tablespoons of butter until creamy and smooth. Season with salt and pepper to taste. Set aside, keeping warm.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium-high heat, breaking it up as it cooks. Once browned, add the diced onions, carrots, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes. Drain excess fat from the skillet to reduce greasiness.
- Prepare Roux and Sauce: In the same skillet, melt 3 tablespoons of butter to make the roux. Stir in 3 tablespoons of flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in 2 cups beef broth, stirring constantly until the mixture thickens into a gravy. Add frozen peas, corn, thyme, rosemary, salt, and pepper. Simmer for a few minutes until heated through and flavors combine.
- Build Layers: Evenly spread the meat and vegetable filling in the skillet. Then, dollop the mashed potatoes on top, spreading them out to cover the entire surface. Use a fork to create texture on the potato surface to help browning.
- Bake: Preheat the oven to 400°F (200°C). Place the skillet with the assembled shepherd’s pie into the oven and bake for about 25 minutes, or until the top is golden brown and the filling is bubbling around the edges. Check for doneness before removing from oven.
- Serve: Let the shepherd’s pie rest for a few minutes before serving to allow the filling to set slightly and cool for safe eating.
Notes
- Use lean ground meat to reduce excess fat and make the dish healthier.
- Russet potatoes are ideal for mashing due to their starchy texture.
- Dried herbs like thyme and rosemary add a classic aromatic flavor, but fresh herbs can be substituted if available.
- For a richer mashed potato topping, you can add a little cream cheese or sour cream.
- This dish can be prepared ahead of time and baked just before serving.
