Classic Shepherd's Pie
- 450 g (1 pound) ground lamb
- 250 g (2 medium) potatoes, peeled and cut into chunks
- 120 g (1 medium) yellow onion, finely diced
- 100 g (1/2 cup) carrots, peeled and diced
- 100 ml (1/3 cup plus 1 tablespoon) beef stock
- 100 ml (1/2 cup) tomato puree
- 30 ml (2 tablespoons) unsalted butter
- 30 ml (2 tablespoons) all-purpose flour
- 5 g (1 teaspoon) Worcestershire sauce
- 2 g (1/2 teaspoon) salt
- 1 g (1/4 teaspoon) black pepper
- 60 ml (1/4 cup) whole milk or heavy cream
- 1 g (1/4 teaspoon) dried thyme
1. Preheat oven to 190°C (375°F)
2. Melt butter in a large skillet over medium heat. Add onion and carrots, cook until softened, about 5-7 minutes
3. Stir in ground lamb, breaking it apart with a spoon. Cook until browned, 6-8 minutes. Drain excess fat if needed
4. Sprinkle flour over meat mixture, stir for 1 minute to cook off raw flour taste
5. Add tomato puree, beef stock, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until thickened. Remove from heat
6. Meanwhile, place potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, 15-20 minutes. Drain well
7. Mash potatoes with milk, butter, salt, and pepper until smooth and creamy
8. Transfer meat filling to a 23x33 cm (9x13 inch) baking dish. Spread evenly
9. Top with mashed potatoes, spreading gently to seal edges. Use a fork to create texture on the surface
10. Bake for 25-30 minutes, or until topping is golden and filling bubbles at edges
11. Let rest 5 minutes before serving
- large skillet
- oven
- baking dish
- spoon
- fork
- large pot
- salt
- pepper shaker
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