Description
A comforting and hearty Shepherd’s Pie made with layers of savory meat and creamy mashed potatoes, perfect for winter dinners.
Ingrédients
Adapter les quantités
- 1 pound ground lamb
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter (or olive oil)
- 2 pounds Yukon Gold or russet potatoes, peeled and diced
- 4 tablespoons butter
- 1/2 cup milk (or cream)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional, for topping)
Instructions
- Prepare the potatoes: Place peeled and diced potatoes in a large pot and cover with cold water and a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy. Set aside while preparing the filling.
- Heat your oven to 200°C (400°F). In a large oven-proof skillet, melt butter over medium heat. Add onion and carrots, cooking for 5-6 minutes until softened. Stir in garlic and cook for about 30 seconds until fragrant.
- Add the ground lamb and cook until browned, breaking it up as it cooks. If the mixture is too greasy, drain excess fat. Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Sprinkle flour over the meat mixture and stir for about 1 minute.
- Pour in the broth gradually while stirring to combine. Let simmer for 3-5 minutes until the mixture thickens slightly, then stir in peas.
- Spread the mashed potatoes evenly over the lamb filling, smoothing the top with a wooden spoon or spatula. Use a fork to create some peaks on top, which will help the potatoes brown in the oven. Sprinkle with cheddar if desired.
- Bake for 20-25 minutes, until the mixture is bubbling around the edges and the top is golden. Let the Shepherd’s Pie rest for about 10 minutes before serving to allow it to set.
Notes
This dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Catégorie: Main Course
- Method: Baking
- Cuisine: British
Valeurs nutritionnelles
- Portion: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg