Classic Shepherd's Pie

Ingredients

• 2 lb Yukon Gold or russet potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 1/2 lb ground lamb
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1/2 tsp dried rosemary
• 1 cup frozen peas
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place potatoes in a saucepan and cover with cold salted water.
2. Bring to a boil and cook approximately 15-20 minutes until very tender.
3. Drain thoroughly.
4. Mash with butter, warm milk and salt until smooth.
5. Preheat oven to 400F.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Add lamb and brown thoroughly, breaking it into small pieces.
8. Drain excessive fat if necessary.
9. Add onion and carrots and cook approximately 6 minutes.
10. Add garlic and cook 30 seconds.
11. Add tomato paste and cook 1 minute.
12. Sprinkle flour over filling and stir.
13. Add broth, Worcestershire, thyme, rosemary, salt and pepper.
14. Simmer approximately 8 minutes until thickened.
15. Stir in frozen peas.
16. Spread filling evenly in the skillet or transfer to a baking dish.
17. Spoon mashed potatoes over the filling.
18. Spread potatoes completely to the edges.
19. Roughen the potato surface with a fork to create browned ridges.
20. Bake approximately 25 minutes until bubbling.
21. Broil 2-3 minutes if needed for additional browning.
22. Rest approximately 10 minutes before serving.

Nutrition

Chef's Notes

Because this version uses lamb, Shepherd's Pie is the correct traditional name. A beef version would generally be called Cottage Pie.

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