Here’s a dish that’s hearty and delicious. I’ve honestly never heard of Shepherd’s Pie before until my husband decided to make it out of the blue. I felt it deserved a special recipe post.
If you want just the recipe for this delicious dinner, feel free to scroll all the way to the bottom for the recipe.
Before you add your meet to the pan, you’ll want to dice up an onion and cook it in a hot pan until they’re translucent. Then add your ground lamb to it. You can also substitute it for ground beef if you prefer. Add a little bit of salt and pepper and let it cook. Don’t forget to strain it of grease before moving on with this.
On another burner, we have to make mashed potatoes. Take your potatoes and cut them up so they’re easier to mash. After this, all you do is put the slices in water and let them boil. This helps reduce the amount of starch in the potatoes and makes them softer.
Once the meat is fully cooked and strained of all grease, sprinkle some flour and stir it into the meat. Let this cook for a couple more minutes before adding the other ingredients to the filling. Around this time, you’ll want to preheat the oven to 400 degrees.
After the flour is mixed in, add tomato paste, chicken broth and Worcestershire sauce. The consistency will look something like the above left picture. Once mixed in for a few minutes, it’ll look like the above right picture. This is when you can stir in the peas and carrots.
Remember the potatoes? After a few minutes of cooking them, it’s finally time to mash them. Drain the water from them and with a potato masher, squash the heck out of them. Add butter, salt, pepper, and a bit of half-and-half to them and the top part of the pie is finished.
After the filling and the topping are finished, take a glass pan and spread the filling on the bottom. Then add the top mashed potatoes and place in the oven.
Ta-da! Delicious Shepherd’s Pie. One of the best things I’ve ever tried, and hopefully you try it as well. Feel free to let me know if you enjoy this dish. I’ll see you all again soon!
Enjoy the flavor!
Shepherd’s Pie Recipe
- Large pan (for meat)
- Medium pot (for potatoes)
- Kitchen knives
- Measuring cups and spoons
- 11 x 7 glass baking dish
- Rubber spatula
- Egg Separater
Ingredients (for potatoes)
- 1 1/2 pounds Russet Potatoes
- 1/4 cup Half-and-Half
- 2 ounces Unsalted Butter
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 1 Egg Yolk
Ingredients (for meat filling)
- 2 tablespoons Canola Oil
- 1 cup Chopped Onion
- 2 Carrots, peeled and diced small
- 2 cloves Garlic, minced
- 1 1/2 pounds Ground Lamb
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons All-Purpose Flour
- 2 teaspoons Tomato Paste
- 1 cup Chicken Broth
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons freshly chopped Rosemary Leaves
- 1 teaspoon freshly chopped Thyme Leaves
- 1/2 cup fresh or frozen Corn Kernels
- 1/2 cup fresh or frozen English Peas
- Peel the potatoes and cut them into about 1/2-inch dice. Place them in a medium saucepan and cover with cold water. Set the pan over high heat and bring to a boil.
- Once the water is boiling, take the lid off and decrease the heat to maintain a nice simmer, and continue cooking the potatoes until you can easily crush them with tongs (roughly 10-15 minutes).
- Place the half-and-half and butter into a microwave-safe container and heat until warmed (roughly 35 seconds).
- Drain the potatoes of water and mash them. Add the half-and-half, butter, salt, and pepper and continue to mash them until they’re smooth. Stir in the egg yolk until well combined.
- Preheat the oven to 400 degrees F.
- Place the canola oil into a saute pan and place over medium-high heat. Once the oil shimmers, add the onion and saute for 3-4 minutes. Add the garlic and stir to combine.
- Add in the ground lamb, salt and pepper and cook until the meat has browned. Drain the meat and sprinkle it with flour, tossing it to coat.
- After another minute of cooking, add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring this mixture to a boil, then reduce the heat to low and allow it to simmer for about 12 minutes or until the mixture has thickened.
- Add the corn, carrots, and peas into the meat mixture and spread this evenly into an 11 x 7 glass baking dish. Top with the mashed potatoes, starting at the edges to create a seal so the meat doesn’t bubble through.
- Place on a parchment-lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
- Remove to a cooling rack and wait at least 15 minutes before serving. Enjoy.