Shepherd’s Pie with Lamb is a hearty and comforting dish, where seasoned ground lamb is topped with a creamy, buttery mashed potato crust. The lamb filling is rich and savory, while the mashed potatoes are smooth and flavorful, making this a perfect dish for a cozy family dinner. Here’s how to make a delicious version of Shepherd’s Pie with Lamb:
Ingredients:
For the filling:
- Ground lamb: 500g (1 lb)
- Olive oil: 2 tablespoons
- Onion: 1 large, finely chopped
- Carrot: 2 medium, peeled and chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Tomato paste: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Beef or lamb broth: 1 cup
- Frozen peas: 1 cup (or fresh peas if available)
- Fresh thyme: 1 teaspoon (or 1 tsp dried)
- Fresh rosemary: 1 teaspoon (optional)
- Ground cumin: 1/2 teaspoon (optional for added depth)
- Salt and pepper: to taste
For the mashed potatoes:
- Potatoes: 1 kg (about 2 lbs), peeled and cut into chunks
- Butter: 4 tablespoons
- Milk: 1/2 cup (or more for desired consistency)
- Cream cheese or sour cream: 2 tablespoons (optional for extra creaminess)
- Salt and pepper: to taste
Instructions:
1. Prepare the mashed potatoes:
- Place the peeled and cut potatoes in a large pot. Cover with cold water and add a pinch of salt.
- Bring the water to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes and return them to the pot. Mash them until smooth and creamy.
- Stir in the butter, milk, and cream cheese or sour cream, and season with salt and pepper. Set aside.
2. Cook the lamb filling:
- While the potatoes are cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
- Add the ground lamb, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if needed.
- Add the chopped onion, carrot, and celery to the pan, and cook for about 5-7 minutes, until the vegetables are softened.
- Stir in the minced garlic, tomato paste, Worcestershire sauce, thyme, rosemary (if using), and cumin (optional). Cook for another minute to bloom the flavors.
- Add the broth to the pan and bring to a simmer. Let it cook for about 10 minutes, or until the sauce thickens slightly.
- Stir in the peas and cook for another 2-3 minutes, until they’re heated through. Taste the filling and adjust the seasoning with salt and pepper.
3. Assemble the Shepherd’s Pie:
- Preheat the oven to 200°C (400°F).
- Transfer the lamb mixture into a large baking dish (9×9 or similar). Spread it out evenly.
- Spoon the mashed potatoes on top of the lamb mixture and spread them out evenly using a spatula. You can use the back of a spoon to create a nice texture on top (you can also use a fork to create a crisscross pattern if you prefer).
- Optionally, you can sprinkle the top with a bit of grated cheese (cheddar or parmesan) for an extra layer of flavor and a golden crust.
4. Bake the Shepherd’s Pie:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.
- For a more golden crust, you can broil the pie for an additional 2-3 minutes at the end of baking (keep a close eye on it to avoid burning).
5. Serve:
- Remove the Shepherd’s Pie from the oven and let it rest for about 5 minutes before serving.
- Garnish with fresh parsley or thyme if desired.
Serving Suggestions:
- Serve your Shepherd’s Pie with Lamb alongside a crisp green salad, roasted vegetables, or even garlic bread for a complete and satisfying meal.
- You can also pair it with a glass of red wine, such as a Cabernet Sauvignon or Merlot, which complements the rich flavors of the lamb.
This Shepherd’s Pie with Lamb is a perfect balance of savory lamb filling and creamy mashed potatoes, making it a comforting and satisfying dish for any occasion. Enjoy!
