Servings: 6–8
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
For the Filling:
- 1 lb ground lamb (or beef if you’re rebelling against tradition)
- 1 medium onion, diced (brace yourself for the tears)
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas (because no one enjoys shelling peas)
- 1 cup beef broth (or chicken broth, we’re flexible here)
- 2 tbsp tomato paste (the unsung hero of sauces)
- 1 tbsp Worcestershire sauce (say it like “WUSS-ter-sher” and feel fancy)
- 1 tsp dried thyme (optional, but makes you feel like a chef)
- Salt and black pepper, to taste
For the Mashed Potato Topping:
- 2 lbs russet or Yukon gold potatoes, peeled and diced
- 4 tbsp unsalted butter (generous dollops encouraged)
- ½ cup whole milk or cream (because why not?)
- Salt, to taste
- Optional: ¼ cup shredded cheddar cheese (if you’re feeling wild)
Instructions
- Prepare the Potatoes:
- Boil the potatoes in a large pot of salted water until fork-tender (about 15 minutes). Drain them, then mash them with butter, milk, and a sprinkle of salt until they’re smooth and dreamy. If you’re a cheese fan, mix in some cheddar for extra pizzazz.
- Cook the Meat Filling:
- In a large skillet, brown the ground lamb over medium heat. Break it up as it cooks and let it sizzle until no pink remains (about 5–7 minutes).
- Add the onion, garlic, and carrots to the skillet. Cook for 5 minutes until the veggies start to soften.
- Flavor Boost:
- Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for another 2 minutes to let the flavors party together.
- Simmer Away:
- Pour in the beef broth and let the mixture simmer for 5–10 minutes, or until it thickens slightly. Add the peas at the last minute—they just need a quick warm-up.
- Assemble the Pie:
- Preheat your oven to 400°F (200°C).
- Pour the meat and veggie mixture into a baking dish, spreading it out evenly like a pro.
- Dollop the mashed potatoes on top and spread them with a spatula. Use a fork to create little peaks on the surface—they’ll crisp up beautifully in the oven.
- Bake to Perfection:
- Bake for 20–25 minutes, or until the top is golden brown and you’re getting serious comfort food vibes. For extra crispiness, broil it for 2–3 minutes at the end (but keep an eye on it—you’re making dinner, not charcoal).
- Serve:
- Let the pie rest for 5 minutes before diving in, because molten meat filling isn’t fun for anyone. Scoop it onto plates and enjoy!
Do’s and Don’ts
DO:
- Use lamb if you can—it’s traditional and adds a unique flavor.
- Add a touch of grated Parmesan to the potato topping for a savory twist.
- Use a fork to fluff the potato topping—it gives it those crispy edges everyone loves.
DON’T:
- Skip the Worcestershire sauce—it’s the secret ingredient that makes everything magical.
- Forget to season the mashed potatoes—bland spuds are a tragedy.
- Overfill the dish—it might bubble over and turn your oven into a crime scene.
Optional Add-Ins and Variations:
- Cheesy Upgrade: Sprinkle grated cheddar or Parmesan on top of the mashed potatoes before baking.
- Herb Lover’s Version: Add fresh rosemary or parsley to the meat mixture for extra flavor.
- Vegetarian Twist: Swap the meat for lentils and mushrooms—just as hearty and delicious!
Shepherd’s Pie is the ultimate comfort food: savory, hearty, and topped with a fluffy mashed potato crown. It’s like a warm hug from your dinner plate! 🥔🥕🍖✨
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