Shepherd's Pie
This shepherd's pie is a classic combination of ground lamb, vegetables, and an easy homemade gravy. It's baked with a mashed potato topping.
Ingredients
- 2 ½ pounds potatoes, russet or baking, peeled and cut into chunks
- 6 tbsp butter
- ½ to ¾ cup milk
- 2 tsp kosher salt, plus more, to taste
- ¼ tsp freshly ground black pepper, or to taste
Lamb Filling
- Butter or cooking spray, for greasing the baking dish
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup chopped onion
- 2 pounds ground lamb
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp dried leaf thyme
- 1 cup beef stock, or chicken stock
- ½ cup dry red wine, or more stock
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup peas, frozen, thawed
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Peel the potatoes and cut them into small chunks. Put the potatoes in a large saucepan and cover with water; add 2 teaspoons of kosher salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and continue cooking until the potatoes are tender—about 15 to 20 minutes.2 1/2 pounds potatoes | 2 tsp kosher salt
- Drain the potatoes thoroughly and put them through a ricer. Stir in the 6 tablespoons of butter and 1/2 cup of milk until smooth. Add more milk as needed until the potatoes are loose enough to spread or pipe, then season with kosher salt and freshly ground black pepper. Set aside.6 tbsp butter | 1/2 to 3/4 cup milk | 1/4 tsp freshly ground black pepper
- Heat the oven to 400 F and lightly grease a 3-quart baking dish.Butter or cooking spray
- Heat the olive oil in a large skillet over medium heat. Add the carrots and cook until tender. Add the onion and sauté for an additional 4 minutes. Crumble the lamb into the skillet and cook until no longer pink, stirring frequently. Drain off excess fat if needed.1 tbsp olive oil | 1 cup diced carrots | 1 cup chopped onion | 2 pounds ground lamb
- Add 2 tablespoons of butter to the lamb mixture and cook, stirring, until melted. Add the flour and thyme and cook for an additional 2 minutes, stirring constantly.2 tbsp butter | 2 tbsp flour | 1 tsp dried leaf thyme
- Add the broth and wine (if using) to the skillet along with the Worcestershire sauce and tomato paste. Stir and bring to a simmer. Add the peas and continue cooking until heated through. Season with kosher salt and freshly ground black pepper, to taste.1 cup beef stock | 1/2 cup dry red wine | 2 tsp Worcestershire sauce | 1 tbsp tomato paste | 1 cup peas | Kosher salt and freshly ground black pepper
- Turn the lamb and vegetable mixture into the prepared baking dish.
- Pipe or spread the potatoes over the lamb filling.
- Bake the shepherd's pie for about 30 minutes, or until the potatoes are browned. If necessary, turn the broiler for a minute or two.
Nutrition
Calories: 814kcalCarbohydrates: 46gProtein: 33gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 153mgSodium: 1126mgPotassium: 1424mgFiber: 7gSugar: 7gVitamin A: 4255IUVitamin C: 50mgCalcium: 102mgIron: 5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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