Classic Shepherd’s Pie with a savory ground lamb or beef base, mixed vegetables, and a creamy mashed potato topping, baked to golden perfection. This comforting dish combines hearty flavors and makes for a satisfying main course.
Total Time:55 minutes
Yield:6 servings
Ingredients
Meat and Vegetable Mixture
1 pound ground lamb or beef
1 onion, chopped
2 carrots, diced
1 cup frozen peas
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon Worcestershire sauce
Salt to taste
Pepper to taste
Topping
4 cups mashed potatoes (prepared)
1/2 cup shredded cheddar cheese (optional)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
Cook Meat: In a large skillet over medium heat, cook the ground meat until browned. Drain off any excess fat to avoid greasiness.
Sauté Vegetables: Add chopped onions, diced carrots, and minced garlic to the skillet with the meat. Cook until the vegetables soften, about 5 minutes.
Add Flavorings: Stir in tomato paste, beef broth, Worcestershire sauce, frozen peas, and season with salt and pepper. Let the mixture simmer gently for 10 minutes so the flavors meld and the sauce thickens slightly.
Assemble Pie: Transfer the meat and vegetable mixture into a baking dish, spreading it evenly. Spoon the prepared mashed potatoes over the top and smooth them out. Sprinkle shredded cheddar cheese on top if using.
Bake: Place the dish in the preheated oven and bake for 30 minutes until the mashed potatoes are golden and bubbly.
Cool and Serve: Remove from the oven and allow to cool slightly before serving to let the flavors set.
Notes
For a richer flavor, use ground lamb rather than beef.
Use leftover mashed potatoes to save time.
Adding cheddar cheese on top is optional but adds a delicious golden crust.
You can substitute frozen mixed vegetables if you want more variety.
To make it gluten free, ensure Worcestershire sauce and beef broth are gluten free brands.
This recipe can be prepared ahead and reheated before serving.
