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Traditional Shepherd's Pie
Traditional Shepherd's Pie
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savor a savory shepherd's pie with a flavorful mix of ground lamb and beef, topped with creamy mashed potatoes and gooey cheese.
Ingredients:
  • 3 pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • 0.25 cup milk
  • 3 tablespoons salted butter, divided
  • 1 cup shredded white Cheddar cheese
  • 0.25 cup sour cream
  • 1 large egg yolk
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 pound ground lamb
  • 1 pound ground beef sirloin
  • 3 tablespoons all-purpose flour
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup beef stock
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen green peas
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • In a large saucepan, cover the potatoes with water by 2 inches. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 10 minutes. Drain and turn off the heat.
  • Place the potatoes back in the warm pan on the same burner. Pour in milk and 2 tablespoons of butter, letting the butter melt with the remaining heat. Mash the potatoes until creamy using a potato masher. Mix in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep aside as you work on the filling.
  • Preheat the oven to 375 degrees F (190 degrees C) and grease a 9x13-inch casserole dish.
  • In a large skillet over medium-high heat, heat olive oil and the remaining butter. Stir in onion and carrot, cooking and stirring constantly until the onion starts to turn translucent, approximately 5 minutes.
  • Brown lamb and beef in a pan until crumbled and cooked, which should take around 5 minutes. Sprinkle the meat with flour, salt, pepper, rosemary, and thyme and continue cooking while stirring for another 2 minutes.
  • Pour in the rich beef stock, tomato paste, and tangy Worcestershire sauce, then deglaze the skillet to capture all the delicious flavors. Let the mixture gently simmer until it thickens and the veggies are tender, which should take about 8 minutes. Finally, fold in the vibrant peas, transfer everything to the casserole dish, and finish with a generous layer of creamy mashed potatoes on top.
  • Bake until golden and bubbly, about 25-30 minutes in a preheated oven. Sprinkle with fresh parsley before serving.

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