Shepherd’s Pie
This shepherd’s pie recipe is the ultimate cozy winter comfort food made with rich ground lamb and all the classic ingredients.
PREP TIME
25 minutes
COOK TIME
45 minutes
INGREDIENTS
22
Serves: 6
Ingredients
For the Meat Filling
- 1 Tbsp1 Tbsp1 Tbsp Butter, Salted
- 1.5 lb1.5 lb1.5 lb Ground Lamb - US Wellness Meats
- 1 whole1 whole1 whole Onion, diced ( about 1 cup)
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Rosemary, Fresh, chopped
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Tomato Paste
- 0.5 cup0.5 cup0.5 cup Red Wine, Cabernet Sauvignon
- 1 cup1 cup1 cup Beef Broth
- 1 Tbsp1 Tbsp1 Tbsp Worcestershire Sauce
- 0.75 cloves0.75 cloves0.75 cloves Peas, Frozen
- 1 whole1 whole1 whole Bay Leaf
- 1 pinch1 pinch1 pinch Salt, season throughout
- 1 pinch1 pinch1 pinch Black Pepper
For the Mashed Potato Topping
- 3 whole3 whole3 whole Potatoes, Russet, peeled, cut into quarters
- 4 Tbsp4 Tbsp4 Tbsp Butter, Salted
- 0.5 cup0.5 cup0.5 cup Heavy Whipping Cream
- 0.75 cup0.75 cup0.75 cup White Cheddar Cheese
- 1 whole1 whole1 whole Egg Yolk
- 1 pinch1 pinch1 pinch Salt and Pepper
- 3 Tbsp3 Tbsp3 Tbsp Parmesan Cheese, grated
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F.
- Fill a large pot with water and place it on the stove over high heat. Bring to a boil.
- While the water is coming to a boil, heat a large sauté pan over medium heat. Add a tablespoon of butter.
- Add the ground lamb and cook, breaking it up with a wooden spoon as it browns. Continue cooking until fully browned, about 10 to 12 minutes.
- Using a slotted spoon, transfer the lamb to a bowl and set aside, leaving the remaining drippings in the pan.
- Add the carrots and onions to the same pan. Sauté for 4 to 5 minutes until softened.
- Add the minced garlic and cook for about 1 minute, just until fragrant.
- Stir in the chopped rosemary and tomato paste. Cook for 1 to 2 minutes to deepen the flavor.
- Return the lamb to the pan and season with a pinch of salt.
- Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let simmer for about 1-2 minutes.
- Stir in the broth and then the Worcestershire sauce.
- Add the frozen peas and tuck in the bay leaf.
- Reduce the heat and let the mixture simmer for about 15 minutes, until thickened and most of the liquid is absorbed. If it looks too dry, add a splash more broth. Set the meat filling aside.
- Carefully add the peeled and quartered potatoes to the boiling, generously salted water. Cook until fork-tender, about 15 to 20 minutes. Drain well.
- Rice or mash the potatoes until smooth.
- Mix in the butter and heavy cream.
- Stir in the shredded cheddar until fully combined, then stir in the egg yolk. Season with salt and pepper to taste.
- Spread the meat mixture evenly into a casserole dish. Be sure to remove the bay leaf.
- Top with the mashed potatoes, smoothing evenly over the filling.
- Use a fork to create ridges across the top, forming peaks that will brown in the oven.
- Sprinkle Parmesan evenly over the potatoes.
- Bake uncovered at 400°F for 25 to 30 minutes, until golden and bubbling.
- Let rest for at least 10 minutes before serving. Enjoy!
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About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 643 |
| Fat: | 44 g |
| Carbohydrates: | 24 g |
| Protein: | 34 g |
| Cholesterol: | 176 g |
| Sodium: | 621 mg |
| Fiber: | 2 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Shepherd’s Pie”
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I’m drooling over here! What a fantastic combination of flavors – loving the ground lamb! I need to make this!
Thanks, Debbie! I really love it with the lamb too.