The Ultimate Shepherd's Pie A Comforting Classic with a Twist

The Ultimate Shepherd’s Pie: A Comforting Classic with a Twist

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Shepherd’s Pie is a timeless comfort food, combining a rich, savory filling with a golden mashed potato topping. This recipe adds a few modern twists to the classic, making it a hearty and delicious family favorite. Filled with tender ground lamb, mixed vegetables, and a luscious gravy, this dish is topped with creamy, cheesy mashed potatoes for an irresistible dinner that will warm you up on the coldest days.

Ingredients:

For the Filling:

  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 lb ground lamb (substitute with beef if preferred)
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
  • 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
  • 1 cup frozen peas
  • 1 cup corn kernels
  • Salt and pepper to taste

For the Mashed Potato Topping:

  • 2 lbs potatoes, peeled and cubed
  • 1/2 cup milk (or heavy cream)
  • 4 tbsp butter
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

Step 1: Prepare the Mashed Potatoes

  1. In a large pot, add the peeled and cubed potatoes. Cover with cold, salted water.
  2. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain well.
  3. Mash the potatoes with butter and milk until smooth. Season with salt and pepper.
  4. Stir in the shredded cheddar cheese and set aside.

Step 2: Cook the Filling

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Add minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain excess fat if necessary.
  5. Stir in the tomato paste and cook for another 2 minutes.
  6. Pour in the red wine (if using) and allow it to simmer for 2-3 minutes until reduced slightly.
  7. Add the beef broth, Worcestershire sauce, thyme, and rosemary. Stir well and let the mixture simmer for 10 minutes until it thickens.
  8. Stir in the frozen peas and corn. Season with salt and pepper. Remove from heat.

Step 3: Assemble and Bake

  1. Spoon the lamb mixture into a large baking dish, spreading it evenly across the bottom.
  2. Carefully spread the mashed potatoes over the top of the filling, creating an even layer. Use a fork to create some texture on the surface.
  3. Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling.
  4. For an extra crispy top, broil for an additional 2-3 minutes.
  5. Garnish with freshly chopped parsley and serve hot.

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