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Classic Shepherd’s Pie

A fork lifts a generous slice of classic shepherd's pie, revealing layers of seasoned ground beef and fluffy mashed potatoes.
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A traditional and comforting lamb casserole with a creamy mashed potato topping, perfect for a cozy family dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1.5 pounds ground lamb
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/2 cup frozen peas
  • Salt and black pepper to taste
  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Add ground lamb to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant.
  5. Pour in beef broth, Worcestershire sauce, and tomato paste. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
  6. Stir in frozen peas. Season with salt and pepper to taste. Remove from heat.
  7. While the lamb mixture simmers, boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
  8. Mash the potatoes with milk and butter until smooth and creamy. Season with salt and pepper. Stir in Parmesan cheese, if using.
  9. Spread the mashed potato topping evenly over the lamb mixture in the skillet. Use a fork to create texture on top for crisping.
  10. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  11. Let the shepherd’s pie rest for 5-10 minutes before serving.

Notes

  • For a make-ahead option, prepare the pie up to the point of baking. Cover and refrigerate for up to 2 days. Add an extra 10-15 minutes to the baking time.
  • This shepherd’s pie is freezer-friendly. Let it cool completely, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding extra time if needed.
  • You can substitute ground beef for lamb to make a cottage pie.

Nutrition

Find it online: https://gourmetgaze.com/classic-shepherds-pie/