Shepherd's Pie
Ingredients
- • 750 g ground lamb
- • 1 item onion, diced
- • 2 item carrots, diced
- • 150 g frozen peas
- • 3 cloves garlic
- • 30 ml tomato paste
- • 15 ml worcestershire sauce
- • 240 ml beef broth
- • 5 ml fresh thyme
- • 5 ml fresh rosemary, chopped
- • 1 kg potatoes, peeled
- • 60 g butter
- • 120 ml milk
- • 15 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Cut potatoes into chunks and place in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- 2
While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned, about 5-6 minutes.
- 3
Add diced onion and carrots to the lamb and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
- 4
Stir in tomato paste and cook for 2 minutes. Add Worcestershire sauce, beef broth, thyme, and rosemary. Simmer for 10 minutes until slightly thickened.
- 5
Add frozen peas and cook for 2 more minutes. Season with salt and pepper. Transfer meat mixture to a 9x13 inch baking dish.
- 6
Preheat oven to 200°C (400°F).
- 7
Drain potatoes and return to pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.
- 8
Spread mashed potatoes evenly over the meat mixture, creating peaks with a fork for a textured top.
- 9
Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- 10
Let rest for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This hearty shepherd's pie is pure comfort food at its finest - the aromatic herbs and rich lamb filling topped with creamy mashed potatoes never fails to bring everyone to the table. Don't be intimidated by the steps; each one builds incredible flavor that's absolutely worth the effort."
