Description

This Traditional Shepherd’s Pie is a comforting, classic dish featuring a savory ground lamb or beef filling layered under creamy mashed potatoes, then baked to golden perfection. A perfect hearty meal that blends tender vegetables, flavorful herbs, and a rich roux-thickened gravy, all crowned with fluffy mashed potatoes baked to a crisp finish.

Ingredients

Scale

Meat and Vegetables

1.5 lbs ground lamb or beef (lean preferred)
1 large yellow onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn

Roux and Broth

3 tbsp butter (for roux)
3 tbsp flour
2 cups beef broth

Mashed Potatoes

2 lbs russet potatoes
½ cup milk
4 tbsp butter (for potatoes)

Seasonings

Salt to taste
Pepper to taste
1 tsp thyme
1 tsp rosemary

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Instructions

Prep: Gather all ingredients and prepare by dicing the onion and carrots, mincing the garlic, and peeling and chopping the russet potatoes into chunks for boiling.
Boil and Mash Potatoes: Place the potatoes in a large pot of boiling salted water and cook until tender, about 15-20 minutes. Drain well, then mash with milk and 4 tablespoons butter until smooth and creamy. Season with salt and pepper to taste. Keep warm for about 20 minutes while you prepare the filling.
Cook the Base: In an oven-safe skillet over medium-high heat, brown the ground lamb or beef until fully cooked, breaking it up as it cooks. Drain any excess fat. Add the diced onions, carrots, and garlic to the meat, cooking until softened, about 5-7 minutes.
Make the Roux and Thicken: In a separate small saucepan, melt 3 tablespoons of butter. Whisk in 3 tablespoons flour and cook the mixture, stirring frequently, until it turns golden and forms a roux, about 2-3 minutes. Gradually whisk in 2 cups beef broth until smooth. Add this broth mixture to the skillet with the meat and vegetables, stirring well. Simmer until the sauce is thickened, about 5-7 minutes. Stir in frozen peas, thyme, rosemary, salt, and pepper.
Build the Layers: Spread the meat and vegetable filling evenly in the skillet or transfer it to a baking dish if your skillet is not oven-safe. Carefully dollop the mashed potatoes over the top and spread them evenly, covering the entire surface.
Bake: Preheat the oven to 400°F (200°C). Place the shepherd’s pie in the oven and bake until the top is golden brown and the filling is bubbly around the edges, approximately 25 minutes.
Serve: Remove the pie from the oven and allow it to rest for 5 minutes before serving to let the layers set and flavors meld.

Notes

You can substitute ground beef for lamb depending on preference or availability.
Frozen peas and corn add sweetness and texture but can be omitted or replaced with other vegetables like green beans or mushrooms.
For a richer flavor, use homemade beef broth or stock if possible.
Adjust seasoning before baking to ensure proper flavor balance.
This recipe can be prepared a day ahead, assembled, and refrigerated before baking for convenience.
Ensure potatoes are mashed smooth to achieve a creamy topping that browns beautifully in the oven.