Shepherd's Pie
By Culiora
A comforting British classic, Shepherd's Pie features a savory minced lamb (or beef) and vegetable filling, topped with creamy mashed potatoes and baked until golden. It's the ultimate hearty casserole.
- Servings: 4
- Prep time: 30 min
- Cook time: 60 min
- Total time: 90 min
Ingredients
- 500 g Minced lamb (or beef)
- 700 g Potatoes (for mash)
- 2 medium Carrots
- 0.5 cup Peas
- 1 medium Onion
- 250 ml Beef broth
- 1 tbsp Tomato paste
- 1 tsp Worcestershire sauce
- 2 tbsp Butter
- 0.25 cup Milk
- 1 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
- Preheat oven to 190°C (375°F).
- Peel and chop potatoes, then boil in salted water until tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy. Set aside.
- Heat olive oil in a large oven-safe pan or skillet over medium-high heat. Add minced lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add chopped onion and diced carrots to the pan and cook until softened, about 5-7 minutes.
- Stir in tomato paste and cook for 1 minute. Pour in beef broth and Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Stir in the peas and season the filling with salt and pepper to taste.
- Spread the mashed potatoes evenly over the lamb mixture. You can use a fork to create ridges for a crispier top.
- Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for a few minutes before serving.