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Traditional shepherd's pie with lamb and a mashed potato topping

Shepherd's Pie

Diana
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.
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Servings 6 servings
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Course Casseroles, Lamb, Potatoes
Prep Time 20 minutes
Cook Time 55 minutes

Ingredients
  

  • 2 1/2 pounds russet potatoes, peeled and cut into chunks
  • 6 tablespoons butter
  • 1/2 to 3/4 cup milk, or light cream
  • 2 teaspoons salt, plus more, to taste
  • 1/4 teaspoon ground black pepper, or to taste

Lamb Filling

  • 1 tablespoon vegetable oil
  • 1 cup diced carrot, about 3 small to medium peeled carrots
  • 1 large onion, chopped
  • 2 pounds ground lamb
  • 1 teaspoon dried leaf thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup beef stock, or chicken stock
  • 1/2 cup dry red wine, or more stock
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 cup frozen peas, thawed
  • Kosher salt and 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 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.
  • Drain the potatoes thoroughly. Add the 6 tablespoons of butter and 1/2 cup of milk or cream. Mash until smooth, adding more milk or cream along with salt and pepper, as needed. Set aside.
  • Heat the oven to 400 F.
  • Lightly grease a 3-quart baking dish.
  • Heat the olive oil in a large skillet over medium heat. Add the carrot and cook until the carrot is just tender. Add the onion and saute for about 4 minutes longer. Crumble the lamb into the skillet and cook until no longer pink, stirring frequently. Add 2 tablespoons of flour and the thyme. Cook for about 1 minute, stirring constantly. Add the broth and wine (if using) to the roux along with the Worcestershire sauce and tomato paste. Stir and bring to a simmer. Add the peas and continue cooking until the peas are tender.
  • Spoon the lamb and vegetable mixture into the 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.
Keyword carrots, lamb, mashed potatoes, peas, shepherd's pie
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