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Shepherd's Pie · Classic Lamb

Classic Lamb Shepherd's Pie

Traditional shepherd's pie with ground lamb simmered in a rich gravy with carrots and peas, topped with buttery mashed potatoes and baked until golden.

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Prep
30 min
Cook
1 hr
Total
1 hr 40 min
Serves
6
Level
Medium

Ingredients

Potato topping

  • 2 ½ lb russet potatoes, peeled and cut into 2-inch chunks
  • ¼ cup unsalted butter
  • ½ cup whole milk, warmed
  • 1 large egg yolk
  • 1 tsp kosher salt

Filling

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 ½ lb ground lamb
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp cornstarch
  • 1 cup beef broth
  • 1 tbsp worcestershire sauce
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp dried thyme
  • ¾ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup frozen peas

Cook to 160°F inside (check with a thermometer).

Steps

  1. Put the potatoes in a large saucepan, cover with cold water by 1 inch and add a big pinch of salt.
  2. Bring to a boil, then simmer until a fork slides in easily.
  3. Heat the oven to 400°F.
  4. Drain the potatoes well and return them to the pot. Mash with the butter, warm milk and 1 tsp salt until smooth, then stir in the egg yolk.
  5. Heat the oil in a large oven-safe skillet over medium heat. Add the onion and carrots and cook until softened.
  6. Add the lamb, turn the heat to medium-high and break it into small crumbles with a wooden spoon.
  7. Cook until no pink remains and the lamb reaches 160°F (71°C). Spoon off all but 1 tablespoon of fat.
  8. Stir in the garlic and tomato paste and cook until fragrant.
  9. Stir the cornstarch into the broth, then pour it into the skillet with the Worcestershire, rosemary, thyme, salt and pepper.
  10. Simmer, stirring now and then, until the gravy thickens.
  11. Stir in the frozen peas and take the pan off the heat. If your skillet isn't oven-safe, spread the filling in a 9x13 dish.
  12. Spoon the potatoes over the filling and spread them to the edges to seal. Rough up the top with a fork so it browns in ridges.
  13. Set the skillet on a sheet pan to catch drips.
  14. Bake until the top is golden and the filling bubbles at the edges.
  15. Let it rest before serving so the filling settles.

Tip: Shepherd's pie is made with lamb; the beef version is usually called cottage pie.

Tip: For a darker top, broil for the last 2 to 3 minutes and watch closely.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Reheat covered at 350°F until hot in the center (165°F). Freeze up to 3 months.

Make ahead: Assemble, cover and refrigerate up to 1 day. Bake from cold for 35 to 40 minutes.

Estimated nutrition per serving: 630 calories · protein 26 g · carbohydrates 46 g · fiber 5 g · sugars 6 g · fat 38 g (saturated 17 g) · sodium 820 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 19 of 19 ingredients.