Description
A classic Traditional Shepherd’s Pie featuring a hearty ground lamb or beef base layered with sautéed vegetables, rich gravy, and topped with creamy mashed potatoes baked to golden perfection. This comforting dish is perfect for family dinners and serves 10 generously.
Ingredients
Scale
Meat and Vegetable Base
- 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 Gravy
- 3 tbsp butter (for roux)
- 3 tbsp flour
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt to taste
- Pepper to taste
Mashed Potatoes
- 2 lbs russet potatoes
- ½ cup milk
- 4 tbsp butter (for potatoes)
Instructions
- Prep: Dice the onion, carrots, and garlic; peel and chop the russet potatoes. Keep all ingredients ready for cooking.
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, approximately 15-20 minutes. Drain and mash them with the milk and 4 tbsp butter until smooth and creamy. Keep the mashed potatoes warm for about 20 minutes while you prepare the filling.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium-high heat until fully cooked, about 7-10 minutes. Drain any excess fat. Add the diced onions, carrots, and minced garlic to the meat and cook until the vegetables soften, about 5 minutes.
- Make Roux and Gravy: In a separate pan or the same skillet cleared to one side, melt 3 tbsp of butter and whisk in the flour to create a roux. Cook for 1-2 minutes until lightly golden. Gradually add the beef broth to the roux, stirring constantly to avoid lumps. Combine this gravy with the meat and vegetable mixture and simmer until thickened, about 10 minutes.
- Add Vegetables and Seasonings: Stir in the frozen peas and corn. Season the filling with thyme, rosemary, salt, and pepper to taste. Let it cook together for a few more minutes to meld flavors.
- Build Layers: Spread the meat and vegetable mixture evenly in the oven-safe skillet or casserole dish. Carefully top with an even layer of the mashed potatoes, smoothing the surface with a spatula.
- Bake: Preheat your oven to 400°F (204°C). Bake the assembled shepherd’s pie for about 25 minutes or until the top is golden brown and the filling is bubbling around the edges. Check for doneness and remove from oven.
Notes
- For a richer flavor, you can add a splash of Worcestershire sauce to the meat mixture while cooking.
- If using beef instead of lamb, choose lean ground beef to reduce excess fat.
- The mashed potatoes can be made ahead and reheated before spreading on top.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
