Ingredients:
For the Filling:
- 1 lb ground lamb or beef
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp black pepper
- 1 cup beef broth
- 1 tbsp cornstarch mixed with 1 tbsp cold water
For the Mashed Potato Topping:
- 2 lbs potatoes, peeled and quartered
- 1/4 cup butter
- 1/4 cup milk
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions:
- Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrot, celery, and garlic. Cook until softened, about 5 minutes.
- Add ground lamb or beef and cook until browned, breaking up any lumps.
- Stir in Worcestershire sauce, thyme, rosemary, and black pepper.
- Pour in beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- In a small bowl, whisk together cornstarch and cold water.
- Stir the cornstarch mixture into the simmering filling. Cook for a few more minutes, or until thickened.
- Prepare the Mashed Potatoes:
- Boil potatoes in a large pot of salted water until tender.
- Drain and mash potatoes with butter, milk, salt, and pepper.
- Assemble and Bake:
- Preheat oven to 375°F (190°C).
- Transfer the meat mixture to a 9×13 inch baking dish.
- Top with mashed potatoes, spreading evenly.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Tips:
- For a richer flavor, use a combination of lamb and beef.
- Feel free to add other vegetables to the filling, such as peas or corn.
- For a crispy topping, broil the Shepherd’s Pie for a few minutes at the end of baking.
- Serve with a side of steamed green beans or a fresh green salad.
Enjoy this comforting and delicious classic!