Shepherd’s Pie is a hearty and comforting dish made with a savory meat and vegetable filling, topped with creamy mashed potatoes and baked until golden brown.
Ingredients:
- For the Filling:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound ground lamb (or beef)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 cup frozen corn
- For the Mashed Potato Topping:
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 1/4 cup (1/2 stick) butter
- Salt and pepper to taste
- Optional: 1 egg yolk (for richer topping)
Instructions:
- Prepare the Filling:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Stir in the garlic and cook for another minute.
- Sprinkle the flour over the meat mixture and cook for 1 minute, stirring constantly.
- Gradually stir in the beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
- Stir in the frozen peas and corn and cook for another 5 minutes.
- Prepare the Mashed Potatoes:
- While the filling is simmering, boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Mash the potatoes with a potato masher or electric mixer until smooth.
- Heat the milk or cream and butter in a small saucepan or microwave until the butter is melted.
- Gradually add the milk mixture to the mashed potatoes, stirring until smooth and creamy.
- Season with salt and pepper to taste. If using, stir in the egg yolk for a richer topping.
- Assemble the Shepherd’s Pie:
- Preheat oven to 375°F (190°C).
- Pour the meat and vegetable filling into a 9×13 inch baking dish or a similar size.
- Spread the mashed potatoes evenly over the filling, creating a smooth surface.
- Use a fork to create ridges on the surface of the mashed potatoes.
- Bake:
- Bake for 25-30 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.
- Serve:
- Let the Shepherd’s Pie cool slightly before serving.
Tips and Variations:
- Sweet Potatoes: Use sweet potatoes instead of russet potatoes for a sweeter topping.
- Vegetable Variations: Add other vegetables like mushrooms, turnips, or parsnips.
- Red Wine: Add a splash of red wine to the filling for extra flavor.
- Cheese: Sprinkle shredded cheese over the mashed potato topping before baking for a cheesy crust.
- Herbs: Experiment with different herbs like rosemary, sage, or bay leaf.
- Make-Ahead: You can prepare the filling and mashed potatoes ahead of time and assemble the Shepherd’s Pie just before baking.
Enjoy your delicious and comforting Shepherd’s Pie!