Name: Savory Classic Shepherd's Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 lb (450 g) ground lamb (or beef); 1 1/3 – 1 3/4 lb (600–800 g) peeled potatoes; 1/2 large onion, diced; 1–2 garlic cloves, minced; 1 1/2 – 2 Tbsp all-purpose flour; 3/4 – 1 cup beef broth; 1/2 Tbsp tomato paste; 3 1/2 oz (100 g) diced carrots; 3 1/2 oz (100 g) peas; 1/2 Tbsp butter; 1/4 cup (60 ml) milk; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 2 Tbsp (12 g) cheddar cheese (optional)

The heavy porcelain casserole dish goes straight onto the oven rack once the filling is layered up. Ground lamb browns in a hot skillet, and the kitchen fills with rosemary and garlic before the potatoes finish boiling.

I still don’t peel every single potato skin off cleanly, and I’m not going to start now. This is the meal I bake when the evening wind turns cold and the stove needs to do most of the work.

Prep: 20 minutes · Cook: 40 minutes · Total: 1 hour · Serves: 4–6

How do you keep shepherd’s pie filling from getting watery in the oven? Adding a small spoonful of flour and tomato paste to the cooked meat creates a rich liaison that thickens the beef broth as it simmers.

Simmering the sauce down until it coats the vegetables before layering the potatoes prevents a runny bottom layer.

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Grab These Ingredients

1 lb (450 g) ground lamb (or beef)
1 1/3 – 1 3/4 lb (600–800 g) peeled potatoes
1/2 large onion, diced
1–2 garlic cloves, minced
1 1/2 – 2 Tbsp all-purpose flour
3/4 – 1 cup beef broth
1/2 Tbsp tomato paste
3 1/2 oz (100 g) diced carrots
3 1/2 oz (100 g) peas
1/2 Tbsp butter
1/4 cup (60 ml) milk
1/2 tsp dried rosemary
1/2 tsp dried thyme
2 Tbsp (12 g) cheddar cheese (optional)

A Few Notes on the Ingredients

Ground lamb gives this dinner its traditional flavor profile, but ground beef works just as well if you prefer a milder taste for your family. Make sure to drain off any excess grease after browning the meat so the sauce stays rich instead of oily.

Carrots and peas add a bright pop of color and natural sweetness that balances the savory meat filling. Dice the carrots small so they soften completely while the meat simmers on the stove.

Potatoes form the golden crown of the dish, so you want a starchy variety that whips into a light cloud. Mash them thoroughly with butter and milk until no lumps remain before spreading them over the casserole.

Let’s Make It

Boil the potatoes. Place the peeled potatoes in a large pot of salted water, bring them to a boil, and cook for 15–20 minutes until tender when pierced with a fork.
Mash the potatoes. Drain the cooked potatoes well, then mash them with the butter, milk, salt, and pepper until smooth and creamy.
Brown the meat. Cook the ground lamb in a large skillet over medium-high heat until browned, then drain any excess fat from the pan.
Sauté the vegetables. Add the diced onion, minced garlic, and diced carrots to the skillet with the meat, cooking for about 5 minutes until the vegetables soften.
Thicken the sauce. Stir in the flour, tomato paste, rosemary, and thyme, cooking for 1 minute before pouring in the beef broth to simmer until thickened.
Add the peas. Fold the peas into the meat mixture and remove the skillet from the heat source.
Assemble the pie. Transfer the meat filling into a 13 by 8.5 inch casserole dish, spreading it out evenly across the bottom.
Top and bake. Spread the mashed potatoes over the meat, sprinkle with cheddar cheese if desired, and bake at 400°F (200°C) for 20–25 minutes until the peaks turn golden brown and the edges bubble.

Storage and Make-Ahead

Store leftover shepherd’s pie covered tightly in the refrigerator for up to 3 days. Reheat leftovers in the oven at 350°F until warmed through, or microwave individual portions on a plate for a quick lunch.

Freezing works well for this casserole if you wrap it securely in foil, and you can bake it straight from frozen by adding extra time to the oven.

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