Description
A classic Irish Shepherd’s Pie made with tender ground lamb in a rich savory gravy, topped with creamy mashed potatoes and baked until golden and comforting.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced (about 1 cup)
- 2 cloves garlic, minced
- 1½ pounds ground lamb
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds russet potatoes, peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15–20 minutes until fork-tender.
- While the potatoes cook, heat olive oil in a large skillet over medium heat. Sauté the onion and carrots for about 5 minutes until softened. Add garlic and cook for 1 minute.
- Add the ground lamb and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Stir in tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Pour in beef broth and simmer for 8–10 minutes until slightly thickened. Fold in peas and remove from heat.
- Drain the potatoes and mash with butter, milk, salt, and pepper until smooth and creamy.
- Spread the lamb mixture evenly in a baking dish. Top with mashed potatoes and smooth the surface, creating texture with a fork.
- Bake for 20–25 minutes until the top is lightly golden. Broil for 2–3 minutes for extra browning if desired.
- Let rest for 10 minutes before serving.
Notes
- Substitute ground beef for a cottage pie variation.
- Add a splash of Guinness or 1 tablespoon flour for a thicker filling.
- Mix in corn or diced celery for extra vegetables.
- Stir shredded cheddar into the mashed potatoes for added richness.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat covered at 350°F (175°C) until warmed through.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 95 mg
