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Shepherd’s Pie Recipe

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4.1 from 2 reviews

A classic Shepherd’s Pie recipe featuring a savory ground lamb and vegetable filling topped with creamy, cheesy mashed potatoes, baked to golden perfection. Perfect for a hearty family meal, this dish combines tender lamb, fresh vegetables, and a rich mashed potato crust with sharp cheddar and creamy Havarti cheese for an irresistible comfort food experience.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: British

Ingredients

Potato Topping

  • 3 large all-purpose potatoes (peeled and halved; about 2 pounds)
  • 1 1/4 cups whole milk (divided)
  • 4 tablespoons (1/2 stick) unsalted butter (divided)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Havarti cheese (or Monterey Jack or Butterkase cheese)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Lamb Filling

  • 1 1/2 pounds ground lamb
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped fennel
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup fresh or frozen corn
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pie later.
  2. Cook the potatoes: Place the peeled and halved potatoes in a medium saucepan, cover with cold water, add salt, and bring to a simmer over high heat. Reduce the heat to medium-high and simmer partially covered for about 20 minutes until potatoes are very tender.
  3. Cook the lamb: While the potatoes cook, spray a large skillet with nonstick spray and heat over medium-high. Add the ground lamb and cook for about 5 minutes, breaking it up frequently until browned and crumbly. Drain excess fat by turning meat into a colander. Wipe the skillet clean for the next step.
  4. Make the filling: Melt 2 tablespoons of butter in the cleaned skillet over medium-high heat. Add onion, carrots, celery, fennel, garlic, and thyme, sautéing for 4-5 minutes until vegetables are tender and lightly golden. Sprinkle the flour over the vegetables and stir for 1 minute to coat. Add the cooked lamb back to the skillet. Pour in 1/2 cup milk and chicken broth, cooking and stirring occasionally until the mixture thickens into a sauce, about 4 minutes. Stir in corn, peas, salt, pepper, and Worcestershire sauce, cooking for an additional 3 minutes. Transfer the filling to a 9-inch deep dish pie pan.
  5. Mash the potatoes and top the pie: Drain the cooked potatoes thoroughly. In the same saucepan, heat the remaining 3/4 cup milk and 2 tablespoons butter until just simmering. Pass the potatoes through a food mill or ricer, or mash well. Stir the hot milk and butter mixture into the potatoes. Mix in the cheddar and Havarti cheeses, seasoning with salt and pepper, until the cheese melts and the mash is creamy and smooth. Spread the mashed potatoes evenly over the lamb filling in the pie pan. Use a spoon to create peaks and valleys for a beautifully browned top.
  6. Bake and serve: Place the pie in the preheated oven and bake for 15 minutes until the top is set and lightly colored. For extra browning, broil the top for 1-2 minutes while watching closely to avoid burning. Remove from oven and let rest for 5 to 10 minutes before serving to allow flavors to meld and for easier slicing.

Notes

  • You can substitute ground beef for lamb if preferred.
  • Use fresh or frozen corn and peas based on availability.
  • Adjust the seasoning with salt and pepper to your taste throughout cooking.
  • If you want a crispier potato crust, broil carefully for a couple of minutes at the end.
  • For a smoother mashed potato topping, use a potato ricer instead of a masher.

Find it online: https://allcookedup.com/shepherds-pie-recipe/