Description

This Classic Shepherd’s Pie is a hearty and traditional comfort dish made with savory ground lamb and vegetables, topped with creamy mashed potatoes. A timeless favorite that’s perfect for chilly nights and satisfying dinners.

Ingredients

For the Mashed Potato Topping:

2 lbs russet potatoes, peeled and cut into chunks
1/4 cup half-and-half
4 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste

For the Meat Filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced
2 cloves garlic, minced
1 1/2 lbs ground lamb
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme (or 1/2 tsp dried)
1/2 cup beef broth
1/2 cup frozen peas

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Instructions

Make the Mashed Potatoes:
Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot. Mash with butter, half-and-half, salt, and pepper until smooth. Set aside.
Prepare the Meat Filling:
In a large skillet, heat canola oil over medium heat. Sauté onions and carrots until softened, about 5–7 minutes. Add garlic and cook another 30 seconds.
Brown the Lamb:
Add the ground lamb to the skillet and cook until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
Add Flavor:
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for 2–3 minutes. Add beef broth and let it simmer until slightly thickened, about 5 minutes. Stir in peas and remove from heat.
Assemble:
Spread the meat mixture in an even layer in a baking dish. Top with mashed potatoes, smoothing to the edges. Use a fork to create texture on the surface if desired.
Bake:
Preheat oven to 400°F (200°C). Bake for 20–25 minutes, or until the top is lightly golden. Broil for 2–3 minutes for extra browning, if desired.
Serve:
Let cool slightly before serving. Enjoy warm!

Notes

For a richer mashed topping, use cream or add cheese.
Substitute ground beef for lamb to make a cottage pie version.
Can be assembled ahead and baked when ready to serve.