Ingredients
- Ground lamb or beef: 1 pound
- Onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Beef broth: 1 cup
- Worcestershire sauce: 2 tablespoons
- Potatoes: 2 pounds, peeled and quartered
- Butter: 1/4 cup
- Milk: 1/2 cup
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large skillet over medium heat, brown the ground lamb or beef. Drain off any excess grease.
- Step 2: Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
- Step 3: Stir in the beef broth and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Step 4: While the meat mixture simmers, boil the potatoes in salted water until tender, about 15-20 minutes. Drain the potatoes and mash them with butter and milk until smooth. Season with salt and pepper to taste.
- Step 5: Pour the meat mixture into 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 potatoes are golden brown and the filling is bubbly. Let stand for a few minutes before serving.
Notes
- Leftover Shepherd's Pie can be stored in the fridge for up to 3 days in an airtight container.
- For best results, reheat individual portions in the microwave or bake in a preheated oven at 350°F (175°C) until heated through.
- Garnish with a sprinkle of fresh parsley or thyme for a pop of color and added flavor before serving.
- For an extra rich and flavorful meat base, try deglazing the skillet with a splash of red wine after browning the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American