Ingredients
— The Mashed Potato Topping —
2 lbs (900g) Russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
1/3 cup whole milk or heavy cream
1/2 cup shredded cheddar cheese or parmesan (optional)
Salt and black pepper to taste
1 egg yolk (optional, for a golden crust)
— The Meat Filling —
1 tablespoon olive oil
1 large yellow onion, diced
2 large carrots, peeled and diced small
2 cloves garlic, minced
1.5 lbs (680g) ground lamb (see notes for beef substitution)
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or fresh)
1 teaspoon dried rosemary
1 cup frozen peas
1/2 cup corn kernels (optional)
Instructions
1. **Boil Potatoes:** Place the peeled and chopped potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes until very tender. Drain well.
2. **Mash:** Return the drained potatoes to the pot. Add the butter, milk, cheese (if using), salt, and pepper. Mash until smooth and creamy. Stir in the egg yolk if using (this helps the top brown beautifully). Set aside.
3. **Preheat:** Preheat your oven to 400°F (200°C).
4. **Sauté Veggies:** While the potatoes cook, heat the olive oil in a large oven-safe skillet (like cast iron) or Dutch oven over medium-high heat. Add the onions and carrots. Sauté for 5 minutes until softened. Add the garlic and cook for 1 minute.
5. **Brown Meat:** Add the ground lamb to the skillet. Cook, breaking it up with a wooden spoon, until browned and no longer pink. Drain excess fat if necessary.
6. **Make Gravy:** Stir in the flour and tomato paste; cook for 1 minute to remove the raw flour taste. Pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary. Stir and bring to a simmer. The sauce will thicken rapidly.
7. **Add Peas:** Stir in the frozen peas and corn. Simmer for 2–3 minutes, then turn off the heat. Taste and adjust salt and pepper.
8. **Assemble:** If your skillet is not oven-safe, transfer the meat mixture to a 9×13 baking dish. Spread the mashed potatoes evenly over the top of the meat. Use a fork to drag lines across the surface (these ridges will get crispy!).
9. **Bake:** Bake for 20–25 minutes, or until the potatoes are golden brown and the filling is bubbling around the edges. If you want a darker crust, broil for the last 2 minutes.
10. **Serve:** Let it cool for 10–15 minutes before serving to allow the filling to set.
Notes
Shepherd’s vs. Cottage Pie: Technically, Shepherd’s Pie is made with lamb. If you use ground beef, it is called a **Cottage Pie**. Both are delicious and the recipe works perfectly for either meat.
Texture Tip: For the fluffiest topping, use a potato ricer instead of a hand masher. This prevents the potatoes from becoming gummy.
Make Ahead: You can assemble the entire pie, cover it tightly, and refrigerate it for up to 2 days before baking. You may need to add 10–15 minutes to the baking time if cooking from cold.
Vegetable Variations: Feel free to add diced celery with the onions, or swap the peas/corn for a frozen mixed vegetable medley for convenience.
- Prep Time: 25
- Cook Time: 25
- Category: Dinner
- Method: Bake
- Cuisine: British / Irish