Classic Shepherd's Pie

Recipe prepared by Kita Roberts | Serves 6 | Prep: 25 mins. | Cook: 25 mins. | Rest: 10 mins.

True shepherd’s pie uses lamb! Here, savory ground lamb and veggies get cozy under a blanket of creamy mashed potatoes, then it bakes until bubbling with a wonderfully crispy, golden top.

Ingredients

For the Potato Topping:

• 1 ½ lb yukon gold potatoes, peeled and cubed

• 1 tsp salt

• ½ tsp pepper

• 3 tbsp unsalted butter

• ⅓ cup heavy cream

For the Lamb Filling:

• 1 tbsp olive oil

• ½ medium yellow onion, diced

• 2 cups frozen mixed vegetables (peas, carrots, beans, corn)

• 1 lb ground lamb

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ teaspoon dried)

• ½ tsp salt

• ½ tsp black pepper

• ¼ cup low-sodium chicken stock

• Chopped parsley, to garnish

Nutrition

Serving: 1 serving | Calories: 468kcal | Carbohydrates: 31g | Protein: 18g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 748mg | Potassium: 893mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3554IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 3mg

Directions

Make the Mashed Potato Topping

1. Add peeled and cubed Yukon gold potatoes to a large pot and cover with cold water.

2. Stir in 1 teaspoon salt and bring to a boil over medium-high heat.

3. Cook until the potatoes are fork-tender, about 15–20 minutes.

4. Drain well and return the potatoes to the warm pot.

5. Add unsalted butter, heavy cream, and ½ teaspoon pepper. Mash until smooth and creamy. Set aside.

Make the Filling

1. Preheat the oven to 400°F (200°C).

2. Heat olive oil in a cast-iron skillet over medium heat.

3. Add diced onion and cook for 3–4 minutes, until softened.

4. Add the frozen mixed vegetables and stir to combine.

5. Cook for 4–5 minutes until everything is heated through and well combined.

6. Add ground lamb and cook until browned, breaking it up with a wooden spoon.

7. Stir in tomato paste and cook for 1 minute until caramelized. Then add in the Worcestershire sauce, thyme, salt, black pepper, and chicken stock.

8. Simmer for 5 minutes. Remove the skillet from heat.

9. Spoon the mashed potatoes on top and gently spread to cover the filling completely, sealing the edges.

Bake the Shepherd's Pie

1. Use a fork to create texture on the surface.

2. Place the skillet in the preheated oven. Bake for 20–25 minutes, until the top is lightly golden.

Rest & Serve

1. Let the shepherd’s pie rest for 10 minutes. Sprinkle with chopped parsley. Serve warm directly from the skillet.

2. Sprinkle with chopped parsley. Serve warm directly from the skillet.

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This recipe originally appeared on GirlCarnivore.com/shepherds-pie/.