Shepherd’s Pie
🧂 Ingredients
- 1.5 lbs ground lamb Buy
- 2 tbsp olive oil Buy
- 1 onion, diced Buy
- 2 carrots, diced Buy
- 3 cloves garlic, minced Buy
- 2 tbsp tomato paste Buy
- 1 tbsp Worcestershire sauce Buy
- 1 cup beef broth Buy
- 1 cup frozen peas Buy
- 2 lbs russet potatoes, peeled and cubed Buy
- 4 tbsp butter Buy
- ½ cup milk Buy
- Salt and black pepper to taste Buy
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📅 Plan This Meal
📖 Instructions
⏱️ Times
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6
🥔 Make the Mash
Boil the potatoes in salted water for 15 minutes until tender. Drain, then mash with the butter and milk until smooth. Season with salt and pepper.
🍖 Brown the Lamb
Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrots and cook for 5 minutes. Add the lamb and brown for 6 minutes.
🥫 Build the Filling
Stir in the garlic, tomato paste, and Worcestershire. Pour in the beef broth and simmer for 8 minutes. Fold in the peas.
🔥 Bake
Transfer the filling to a baking dish and spread the mashed potatoes over the top. Bake at 400°F (200°C) for 25 minutes until golden.
🍽️ Serve
Let rest for 5 minutes before serving warm.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 6
🥔 Make the Mash
Boil the potatoes in salted water for 15 minutes until tender. Drain, then mash with the butter and milk until smooth. Season with salt and pepper.
🍖 Brown the Lamb
Heat the olive oil in a large skillet over medium-high heat. Add the onion and carrots and cook for 5 minutes. Add the lamb and brown for 6 minutes.
🥫 Build the Filling
Stir in the garlic, tomato paste, and Worcestershire. Pour in the beef broth and simmer for 8 minutes. Fold in the peas.
🔥 Bake
Transfer the filling to a baking dish and spread the mashed potatoes over the top. Bake at 400°F (200°C) for 25 minutes until golden.
🍽️ Serve
Let rest for 5 minutes before serving warm.
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Submitted by: Chef Beatrice