Ingredients
Scale
- 1 tbsp Olive Oil
- 1 lb Ground Lamb (or beef)
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Beef Broth
- 1 cup Frozen Peas and Carrots
- 1 tbsp Worcestershire Sauce
- 4 large Potatoes, peeled and quartered
Instructions
- Step 1: Preheat oven to 375°F (190°C). While the oven preheats, boil potatoes until tender. Drain and mash with butter and milk/cream until smooth. Season with salt and pepper.
- Step 2: Heat olive oil in a large skillet over medium heat. Add ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Step 4: Stir in beef broth, Worcestershire sauce, and frozen peas and carrots. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
- Step 5: Transfer the meat mixture to a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top of the meat mixture.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- For easy meal prepping, Shepherd's pie stores wonderfully in the fridge for up to 3 days – just ensure it's tightly covered.
- Reheat individual portions perfectly in the microwave, or the entire pie covered in foil in a low oven to prevent drying out.
- Serve with a simple side salad of mixed greens and a light vinaigrette to complement the richness of the pie.
- For a richer flavor, try adding a dollop of sour cream or crème fraîche to the mashed potatoes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American