Description
This traditional Shepherd’s Pie features a savory base of ground lamb or beef sautéed with onions, carrots, and garlic, enriched by a homemade roux and beef broth reduction. Topped with creamy mashed potatoes baked to a golden perfection, this hearty dish is perfect for family dinners and comforting meals.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs ground lamb or lean ground beef
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup frozen corn
For the Roux and Sauce
- 3 tbsp butter (for roux)
- 3 tbsp all-purpose flour
- 2 cups beef broth
Potatoes and Topping
- 2 lbs russet potatoes, peeled and chopped
- ½ cup milk
- 4 tbsp butter (for mashed potatoes)
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Prep: Peel and chop the russet potatoes and set them aside. Dice the onion and carrots finely, and mince the garlic. Keep all vegetables ready for cooking.
- Boil and Mash Potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well and mash them with ½ cup milk and 4 tablespoons of butter until smooth and creamy. Keep the mashed potatoes warm for up to 20 minutes.
- Cook Base: In an oven-safe skillet, brown the ground lamb or beef over medium-high heat until fully cooked and nicely caramelized. Drain any excess fat from the skillet. Add the diced onions, carrots, and minced garlic to the skillet and cook until softened, approximately 5-7 minutes.
- Make Roux and Sauce: In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of flour and cook for 1-2 minutes to form a roux. Gradually whisk in 2 cups of beef broth, stirring constantly to avoid lumps. Pour this sauce into the meat and vegetable mixture. Add the frozen peas and corn, then season with salt, pepper, thyme, and rosemary. Simmer everything together for about 10 minutes until the sauce thickens and the vegetables are tender.
- Build Layers: Spread the savory meat and vegetable mixture evenly in the skillet or transfer to a baking dish if preferred. Carefully dollop and spread the warm mashed potatoes evenly on top, smoothing the surface with a spatula to cover the filling fully.
- Bake: Preheat the oven to 400°F (200°C). Place the skillet or baking dish in the oven and bake for 25 minutes or until the mashed potatoes turn golden brown on top and the filling is bubbly around the edges.
- Serve: Remove the Shepherd’s Pie from the oven and let it rest for a few minutes before serving. Enjoy this comforting and hearty classic meal!
Notes
- For a richer flavor, use ground lamb instead of beef.
- You can substitute frozen peas and corn with fresh seasonal vegetables.
- To save time, prepare mashed potatoes a day ahead and reheat gently before assembling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Use an oven-safe skillet or transfer to a baking dish before baking depending on your cookware.
