Ingredients
1.5 lbs ground lamb
2 lbs Yukon Gold potatoes, peeled and cubed
1 large onion, diced
2 large carrots, diced
1 cup frozen peas
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 cup beef or lamb broth
2 tbsp all-purpose flour
1/2 cup heavy cream
4 tbsp unsalted butter
1 tsp fresh thyme
1 tsp fresh rosemary, chopped
Salt and pepper to taste
Instructions
Step 1: Boil the peeled and cubed potatoes in a large pot of salted water for 15-20 minutes or until soft. Drain and mash with butter and heavy cream until smooth. Season with salt and pepper.
Step 2: In a large oven-proof skillet, brown the ground lamb over medium-high heat. Drain excess fat. Remove lamb and set aside.
Step 3: In the same skillet, sauté the onion, carrots, and garlic until softened, about 5-7 minutes. Stir in the tomato paste and flour, cooking for 1 minute.
Step 4: Gradually add the broth, Worcestershire sauce, thyme, and rosemary. Bring to a simmer until thickened. Stir the lamb and peas back into the vegetable mixture.
Step 5: Spread the mashed potatoes evenly over the meat and vegetable mixture. Use a fork to create a textured pattern on top.
Step 6: Bake at 400°F (200°C) for 25-30 minutes until the top is golden and the edges are bubbling.
Notes
For a fluffier topping, use Russet potatoes instead of Yukon Gold. If you don’t have an oven-proof skillet, transfer the meat mixture to a 9×13 baking dish before adding the potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: shepherds pie recipe, comfort food, ground lamb recipe, mashed potatoes, traditional british food
