Classic Shepherd’s Pie with Lamb and Potato Topping

Bynews dail

Jan 28, 2025

Shepherd’s PieIngredients:
For the filling:
1 pound ground lamb or beef 1 medium yellow onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 1/2 cup frozen peas 1 tablespoon tomato paste 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 cup beef or lamb broth 1/4 cup Worcestershire sauce Salt and black pepper to tasteFor the topping:
2 pounds russet potatoes, peeled and mashed 1/2 cup milk 4 tablespoons butter, melted Salt and black pepper to tasteInstructions:
1.
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2.
Make the filling:
Brown the ground lamb or beef in a large skillet over medium heat.
Drain off any excess fat.
3.
Add the onion, carrots, celery, and garlic to the skillet and cook until softened, about 5 minutes.
4.
Stir in the peas, tomato paste, thyme, and rosemary.
Cook for another minute.
5.
Add the beef or lamb broth and Worcestershire sauce to the skillet.
Bring to a simmer and cook until the liquid has reduced by half, about 10 minutes.
6.
Season with salt and black pepper to taste.
Transfer the filling to a 9×13 inch baking dish.
7.
Make the topping:
In a large bowl, combine the mashed potatoes, milk, melted butter, salt, and pepper.
Mix until well combined.
8.
Spread the potato topping over the filling, smoothing the top with a spatula.
9.
Bake for 30-40 minutes, or until the topping is golden brown and the filling is bubbling.
10.
Let cool slightly before serving.

Classic Shepherd’s Pie with Lamb and Potato Topping

Bynews dail

By news dail

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