Description
This Traditional Shepherd’s Pie is a hearty and comforting dish that combines a savory ground lamb or beef filling with tender vegetables, topped with creamy mashed potatoes baked to golden perfection. Perfect for family dinners, this classic recipe balances rich flavors and textures for a satisfying meal.
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
Roux and Broth
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
Potatoes and Toppings
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Seasonings
- Salt to taste
- Pepper to taste
- 1 tsp thyme
- 1 tsp rosemary
Instructions
- Prepare Potatoes: Boil the russet potatoes until tender, then mash them with milk and 4 tablespoons of butter until smooth and creamy. Dice the onion, carrots, and mince the garlic. Keep the mashed potatoes warm by covering them for about 20 minutes while you prepare the filling.
- Cook the Filling: In an oven-safe skillet, brown the ground lamb or beef over medium heat until fully cooked. Drain excess fat. Add the diced onion, carrots, and garlic, cooking until the vegetables soften. In a separate small pan, melt 3 tablespoons of butter and stir in 3 tablespoons flour to create a roux, cooking for a couple of minutes until slightly golden.
- Combine and Simmer: Gradually add 2 cups of beef broth into the roux, stirring constantly to avoid lumps. Pour this sauce into the skillet with the meat and vegetables. Add frozen peas and corn along with thyme, rosemary, salt, and pepper. Simmer the mixture until it thickens and flavors meld, about 10 minutes.
- Assemble and Bake: Spread the meat and vegetable mixture evenly in the skillet. Top with the warm mashed potatoes, spreading them evenly to cover the filling. Place the skillet in a preheated oven at 400°F (204°C) and bake for 25 minutes, or until the potato topping is golden brown and bubbling around the edges. Check for doneness before serving.
Notes
- Using lean ground lamb or beef keeps the dish less greasy and healthier.
- For a smoother mash, you can use a potato ricer before adding milk and butter.
- You can substitute the frozen peas and corn with fresh vegetables when in season.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- If you prefer a spicier pie, add a pinch of cayenne pepper or smoked paprika to the filling.
