Shepherd's Pie

Name: Shepherd's Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 lb Ground Lamb; 1 cup Carrots-diced; 1 cup Peas-frozen; 1 Onion-diced; 2 cloves Garlic-minced; 2 tbsp All-Purpose Flour; 2 cups Beef Broth; 1 tbsp Tomato Paste; 1 tsp Worcestershire Sauce; 1/2 tsp Dried Thyme; Pepper Black; 2 lbs Russet Potatoes-peeled and quartered; 1/4 cup Milk; 2 tbsp Butter; Pepper Black

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️British

🥗None

A comforting and hearty Shepherd’s Pie made with ground lamb, vegetables, and topped with fluffy mashed potatoes.

1 lb Ground Lamb

1 cup Carrots-diced

1 cup Peas-frozen

1 Onion-diced

2 cloves Garlic-minced

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⏱1h 30m

👥6

🔥450 cal

Easy

🍽️British

🥗None

A comforting and hearty Shepherd’s Pie made with ground lamb, vegetables, and topped with fluffy mashed potatoes.

#comfort food #dinner #ground lamb #potatoes

Instructions

Preheat oven to 375°F (190°C).
Brown the Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Onion and Carrots to the skillet and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, and Thyme. Bring to a simmer and cook until thickened, about 5-7 minutes.
Season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender, about 15-20 minutes. Drain and mash with Milk, Butter, Salt, and Pepper.
Pour the Lamb mixture into a 9x13 inch baking dish. Sprinkle the Peas over the top.
Spread the mashed Potatoes evenly over the Lamb mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.

Ingredients

Lamb
1 lb 450 g Ground Lamb
Vegetables
1 cup 150 g Carrots-diced
1 cup 150 g Peas-frozen
1 1 medium Onion-diced
2 cloves 6 g Garlic-minced
Sauce
2 tbsp 30 mL All-Purpose Flour
2 cups 480 mL Beef Broth
1 tbsp 15 mL Tomato Paste
1 tsp 5 mL Worcestershire Sauce
1/2 tsp 2.5 mL Dried Thyme
Salt to taste
Pepper to taste Black
Potatoes
2 lbs 900 g Russet Potatoes-peeled and quartered
1/4 cup 60 mL Milk
2 tbsp 30 mL Butter
Salt to taste
Pepper to taste Black

Equipment

Large Skillet
9x13 inch Baking Dish
Potato Masher
Large Pot

Instructions

Preheat oven to 375°F (190°C).
Brown the Ground Lamb in a large skillet over medium-high heat. Drain off any excess grease.
Add the Onion and Carrots to the skillet and cook until softened, about 5 minutes. Add the Garlic and cook for 1 minute more.
Stir in the Flour and cook for 1 minute.
Gradually whisk in the Beef Broth, Tomato Paste, Worcestershire Sauce, and Thyme. Bring to a simmer and cook until thickened, about 5-7 minutes.
Season with Salt and Pepper to taste.
Meanwhile, boil the Potatoes until tender, about 15-20 minutes. Drain and mash with Milk, Butter, Salt, and Pepper.
Pour the Lamb mixture into a 9x13 inch baking dish. Sprinkle the Peas over the top.
Spread the mashed Potatoes evenly over the Lamb mixture.
Bake for 20-25 minutes, or until golden brown and bubbly.