Ingredients
• 1 lb (450g) ground lamb
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp (30ml) Worcestershire sauce
• 2 tbsp (30ml) tomato paste
• 1 cup (240ml) beef or lamb stock
• 1 tsp (5ml) dried thyme
• 1 tsp (5ml) dried rosemary
• Salt and freshly ground black pepper, to taste
• 3 lbs (1.35kg) russet potatoes, peeled and cut into 1-inch (2.5cm) cubes
• 1/2 cup (120ml) milk
• 4 tbsp (60g) unsalted butter
• 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: In a large skillet or Dutch oven, cook the ground lamb over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat from the pan. Add the diced onions, carrots, and celery, and sauté until the vegetables are softened, about 8-10 minutes. Stir in the minced garlic and cook for an additional 2 minutes, until fragrant.
- Enhance the Flavor: Add the Worcestershire sauce, tomato paste, beef or lamb stock, dried thyme, and dried rosemary to the skillet. Stir to combine and let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the liquid to thicken slightly. Season with salt and freshly ground black pepper to taste.
- Prepare the Mashed Potatoes: In a large pot, cover the peeled and cubed potatoes with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk and butter, and mash the potatoes until smooth and creamy. Season with salt and pepper to taste.
- Assemble the Pie: Preheat your oven to 375°F (190°C). Transfer the lamb and vegetable filling to a 9×13-inch baking dish. Carefully spoon the mashed potatoes over the filling, spreading them evenly to the edges of the dish. Use a fork to create a decorative pattern on the potato topping. Brush the potato surface with the beaten egg to achieve a golden-brown finish.
- Bake to Perfection: Place the assembled Shepherd’s Pie in the preheated oven and bake for 25-30 minutes, or until the potatoes are golden brown and the filling is bubbling around the edges. Allow the pie to rest for 5-10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Flavorful, Authentic Shepherd's Pie Recipe