Shepherd's Pie

Meat 1 h 20 min 6 servings Medium ~650 kcal

by Tavolino

A comforting classic featuring savory ground lamb in a rich gravy with peas, topped with creamy mashed potatoes and a golden, cheesy crust. Perfect for a hearty meal.

Ingredients

Olive oil 1 1/2 tbsp
Garlic cloves 2, minced
Onion 1, finely chopped
Carrot 1, finely chopped
Celery 1 rib, finely chopped
Dried thyme 3/4 tsp
Dried rosemary 3/4 tsp
Ground lamb 750g (1.5 lb)
Plain/all purpose flour 1/4 cup
Tomato paste 1/4 cup
Beef stock / broth 2 cups
Red wine 1/2 cup
Beef bouillon cube 1, crumbled
Worcestershire sauce 1 tbsp
Bay leaves 2
Cooking salt / kosher salt 3/4 tsp
Black pepper 1/2 tsp
Frozen peas 1 cup
Potatoes, peeled and cut into 2.5cm / 1" cubes 1.2kg (2.2 lb)
Milk (whole or low fat) 2/3 cup
Unsalted butter 2 tbsp (30g)
Grated parmesan 3 tbsp
Unsalted butter, melted 2 tbsp (30g)

Preparation

1
Peel and cut 1.2kg potatoes into 2.5cm cubes.
2
Place potatoes in a pot, cover with water, and boil for 20 minutes until tender.
3
Drain potatoes well and return them to the pot.
4
Mash the potatoes with 2/3 cup milk, 2 tbsp unsalted butter, and 3 tbsp grated parmesan until smooth.
5
Heat olive oil in a large skillet over medium-high heat.
6
Add 1.5 tbsp minced garlic, 1 finely chopped onion, 1 finely chopped carrot, and 1 finely chopped celery rib.
7
Sauté the vegetables for 5 minutes until softened.
8
Add 750g ground lamb and cook until browned.
9
Stir in 3/4 tsp dried thyme, 3/4 tsp dried rosemary, 3/4 tsp salt, and 1/2 tsp black pepper.
10
Mix in 1/4 cup plain flour and cook for 1 minute.
11
Add 1/4 cup tomato paste, 2 cups beef stock, 1/2 cup red wine, 1 crumbled beef bouillon cube, and 2 bay leaves.
12
Stir in 1 tbsp Worcestershire sauce and simmer for 15 minutes.
13
Stir in 1 cup frozen peas and remove from heat.
14
Preheat oven to 200°C.
15
Transfer the lamb mixture to a baking dish and spread the mashed potatoes evenly on top.
16
Drizzle with 2 tbsp melted unsalted butter.
17
Bake for 20 minutes until golden and bubbling.