British
Shepherd's Pie
Savory ground lamb and vegetables in a rich gravy, topped with fluffy buttery mashed potatoes and baked until golden.
- Golden mashed potato crust
- Rich savory lamb filling
- Freezer-friendly casserole
True shepherd's pie is made with lamb, which gives it a deeper, more savory flavor than its ground beef cousin. The filling simmers with tomato paste, Worcestershire and fresh thyme until thick and glossy. An egg yolk whipped into the mashed potatoes helps the topping brown into crisp, golden ridges. It is a cozy, make-ahead casserole that feeds a crowd and reheats beautifully.
Instructions
Place the potatoes in a large pot, cover with cold water by 1 inch and add a generous pinch of salt. Bring to a boil, then simmer for 15 to 18 minutes until very tender when pierced with a knife.
Drain the potatoes and return them to the hot pot for 2 minutes to steam dry. Mash with the butter, warm milk, 1 tsp salt and the pepper until smooth, then beat in the egg yolk.
Heat the oven to 400 degrees F.
Brown the lamb in a large oven-safe skillet over medium-high heat for 6 to 8 minutes, breaking it up, until no pink remains. Spoon off all but 1 tbsp of the fat.
Add the onion and carrots and cook for 6 to 7 minutes until softened.
Stir in the garlic and tomato paste and cook for 1 minute, then sprinkle in the flour and stir for 1 minute more.
Add the broth, Worcestershire, thyme and remaining 1 tsp salt. Simmer for 8 to 10 minutes, stirring occasionally, until the filling is thick and glossy. Stir in the peas.
Spoon the mashed potatoes over the filling, spreading them all the way to the edges to seal. Drag a fork across the top to make ridges.
Set the skillet on a foil-lined sheet pan and bake for 25 to 30 minutes until the filling bubbles at the edges.
Switch to broil and broil for 2 to 3 minutes until the potato ridges are golden brown.
Let rest for 10 minutes before scooping and serving.
Test kitchen tips
- Make sure the filling is thick before topping; a loose filling will bubble up through the potatoes.
- Assemble up to 2 days ahead and refrigerate covered, or freeze for up to 3 months; bake from chilled for 40 to 45 minutes.
- Using ground beef instead of lamb makes the dish a cottage pie, and it is just as delicious.
Nutrition per serving
- Calories
- 580
- Protein
- 27g
- Carbs
- 42g
- Fat
- 34g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 860mg
Nutrition values are estimates calculated per serving. See our disclaimer.
