Classic Shepherd’s Pie

Savory ground lamb, carrots, peas, and onion simmered in broth beneath creamy mashed potatoes, then baked until golden and bubbling.

Prep: 25 min · Cook: 55 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 pounds yukon gold potatoes
• 6 tablespoons unsalted butter
• 0.5 cup whole milk
• 1.5 pounds ground lamb
• 1 medium yellow onion
• 3 medium carrots
• 1 cup frozen peas
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried thyme
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Peel and cut the potatoes into 1-inch pieces. Place them in a pot, cover with cold salted water, and bring to a boil. Cook until very tender, 15 to 18 minutes. (about 18 min) — Boiling
2. Drain the potatoes well and return them to the hot pot. Mash with 4 tablespoons butter and the milk until smooth. Season with 1/2 teaspoon salt and set aside. (about 5 min) — Warm
3. While the potatoes cook, melt the remaining 2 tablespoons butter in a large oven-safe skillet over medium-high heat. Add the lamb, onion, carrots, remaining 1 teaspoon salt, and pepper. Cook, breaking up the lamb, until browned and the vegetables begin to soften, 8 to 10 minutes. (about 10 min) — Medium-high
4. Sprinkle the flour over the lamb mixture and stir for 1 minute. Gradually stir in the broth, then add the Worcestershire sauce and thyme. Simmer until the gravy thickens and the carrots are tender, 5 to 7 minutes. (about 7 min) — Simmer
5. Stir in the peas. Spread the mashed potatoes evenly over the filling, using a fork to make ridges. Place the skillet on a baking sheet. (about 3 min) — None
6. Bake until the filling is bubbling and the potato ridges are golden, 20 to 25 minutes. For deeper browning, broil for 1 to 2 minutes, watching closely. (about 25 min) — 400°F
7. Rest the shepherd’s pie for 10 minutes before serving. The lamb filling should reach at least 160°F in the center. (about 10 min) — Rest