Shepherd’s Pie is a beloved British comfort food that originated in the rural countryside of England. Traditionally made with lamb (beef versions are technically Cottage Pie), this dish represents the resourceful cooking of British farmers who used leftover roasted meat to create a delicious one-dish meal.
The rich, savory filling of minced lamb combines with vegetables and a robust gravy, then is topped with golden, buttery mashed potatoes that create a crispy, delectable crust when baked.
Ingredients
- 1 lb ground lamb
- 1 large onion, diced
- 2 carrots, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 2 lbs potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons butter
- Salt and pepper to taste
- 2 sprigs fresh thyme
Instructions
- Preheat the oven to 400°F. In a large skillet, brown the ground lamb over medium-high heat, breaking it into small pieces and cooking until no pink remains, about 8-10 minutes.
- Add diced onions and carrots to the meat, cooking until vegetables are soft and translucent, approximately 5 minutes.
- Stir in garlic, tomato paste, and thyme, cooking for another 2 minutes to release aromatics.
- Pour in beef stock and Worcestershire sauce, simmering the mixture for 10-15 minutes until the sauce thickens.
- Meanwhile, boil potatoes in salted water until tender, about 15 minutes.
- Drain potatoes and mash with butter and milk, seasoning with salt and pepper.
- Transfer meat mixture to a baking dish, spreading evenly.
- Top the meat with mashed potatoes, using a fork to create decorative peaks.
- Bake for 25-30 minutes until the potato top is golden brown and crispy.
- Let rest for 10 minutes before serving to allow filling to set.
Chef Tips
- For a richer flavor, use lamb stock instead of beef stock
- Can be prepared ahead and refrigerated before baking
- Freezes excellently for up to 3 months
- Avoid overworking mashed potatoes to prevent them becoming gluey
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