Shepherd's Pie — Classic
Indulge in the ultimate comfort food: a rich lamb filling crowned with a perfectly browned, creamy mashed potato topping.
Shepherd's Pie — Classic
Indulge in the ultimate comfort food: a rich lamb filling crowned with a perfectly browned, creamy mashed potato topping.
Key move
Achieve a crispy, golden-brown mashed potato crust by brushing with melted butter before baking.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Large Skillet12-inch
- Large Pot6-quart
- Baking Dish9x13 inch
The Mise en Place
5 of 14Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Mashed potatoes are lumpy.
Use a potato ricer or food mill for the smoothest mashed potatoes.
Lamb filling is too dry.
Add more beef broth or a splash of red wine while simmering.
Chef's Notes
For a crispier topping, brush the mashed potato layer with melted butter before baking.
Serve hot with a side of steamed green beans or a simple green salad.
The meat filling can be made a day ahead and refrigerated. Assemble and top with potatoes just before baking.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Oven is preheated to 400°F (200°C).
COOK
In a large skillet over medium heat, cook ground lamb (900 g) until browned, breaking it up with a spoon.
Lamb is browned and no longer pink.
DRAIN
Drain off any excess fat.
Excess fat has been drained from the skillet.
ADD
Add onion, carrots (2 medium), and celery to the skillet. Cook until softened, about 5-7 minutes.
Vegetables are softened and translucent.
STIR
Stir in garlic (2 cloves), beef broth (2 cups), frozen peas (1 cup), Worcestershire sauce (2 tsp), and dried thyme (1 tsp). Bring to a simmer.
Ingredients are combined and the mixture is beginning to simmer.
SIMMER
Simmer for 15-20 minutes, or until the sauce has thickened slightly.
Sauce has thickened enough to coat the back of a spoon.
SEASON
Season with salt (1 tsp) and pepper to taste.
Lamb mixture is seasoned to taste.
BOIL
While the lamb mixture is simmering, boil potatoes in salted water until tender, about 15-20 minutes.
Potatoes are easily pierced with a fork.
DRAIN
Drain potatoes and return them to the pot.
Potatoes are drained and back in the pot.
MASH
Mash potatoes with 1/4 cup butter (½ cups) and milk (½ cups) until smooth and creamy. Season with salt (1 tsp) and pepper to taste.
Potatoes are smooth with no lumps.
TRANSFER
Transfer the lamb mixture to a 9x13 inch baking dish.
Lamb mixture is in the baking dish.
SPREAD
Spread the mashed potatoes evenly over the lamb mixture.
Potatoes cover the lamb completely.
DOT
Dot the top of the mashed potatoes with the remaining 1/4 cup butter (½ cups).
Butter is dotted evenly over the mashed potatoes.
BAKE
Bake for 20-25 minutes, or until the mashed potatoes are golden brown and slightly crispy.
Mashed potatoes are golden brown and slightly crispy.
LET STAND
Let stand for 5-10 minutes before serving.
Pie has rested for 5-10 minutes.
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