Description
A hearty and comforting Shepherd’s Pie made with ground lamb and topped with creamy mashed potatoes.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 2 tablespoons butter
- 1/2 cup milk
- 1 pound ground lamb
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 tablespoon tomato paste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place potatoes in a large pot, cover with water, and bring to a boil over high heat.
- Reduce heat to medium and simmer until potatoes are fork tender, about 15 minutes.
- Drain potatoes and return to the pot, then mash with butter and milk until smooth. Season with salt and pepper.
- Meanwhile, heat a skillet over medium heat and cook ground lamb until browned, breaking it up with a spoon.
- Add diced onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute, then pour in beef stock and Worcestershire sauce.
- Add frozen peas and carrots, simmer until liquid is slightly reduced, then season with salt and pepper.
- Spread the meat mixture evenly in a baking dish and top with mashed potatoes, creating peaks with a fork.
- Bake in the preheated oven until the top is golden brown, about 20 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator.
- Leftovers can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg