Ingredients
- Ground lamb: 1 lb
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Beef broth: 1 cup
- Frozen peas: 1 cup
- Mashed potatoes: 4 cups
- Worcestershire sauce: 1 tbsp
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large skillet over medium heat, brown the ground lamb. Drain off any excess grease.
- Step 2: Add the chopped onion, carrots, and celery to the skillet with the lamb. Cook until the vegetables are softened, about 5-7 minutes.
- Step 3: Stir in the beef broth, Worcestershire sauce, and frozen peas. Bring to a simmer and cook for another 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Transfer the lamb and vegetable mixture to a 9×13 inch baking dish.
- Step 5: Spread the mashed potatoes evenly over the top of the lamb mixture.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are lightly browned and the filling is bubbly. Let cool slightly before serving.
Notes
- Shepherd's pie stores wonderfully; cover tightly and refrigerate for up to 3 days.
- For best reheating, add a splash of beef broth to the pie before covering with foil and baking at 350°F (175°C) until warmed through.
- A dollop of sour cream or plain yogurt adds a cool tang that complements the rich flavors of this dish beautifully.
- For a deeper, richer flavor, try adding a splash of red wine to the lamb and vegetable mixture while simmering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American