Shepherd’s Pie is a comforting classic that never goes out of style. This recipe brings the warmth of a traditional dish with a few modern tweaks to keep it exciting. You'll love how it combines hearty flavors with a cheesy, mashed potato topping.
Ground lamb is the star of the show, providing a deep, rich flavor that sets shepherd’s pie apart from cottage pie, which uses beef. The olive oil helps to sauté the veggies to perfection. Onions and carrots bring sweetness and earthiness that balance the savory lamb. Garlic adds that essential aromatic punch. Peas add a pop of color and sweetness, making the dish more vibrant. Tomato paste provides a depth of flavor, while beef broth creates a delicious sauce. Worcestershire sauce adds an umami hit that ties everything together. Fresh thyme gives a hint of herbal notes. The potatoes are the fluffy crown, mashed with milk and butter for creaminess, and topped with cheddar cheese for a satisfying crust.
This shepherd’s pie pairs wonderfully with a side of steamed green beans or a simple mixed green salad. A glass of robust red wine, like a Cabernet Sauvignon, can complement the rich flavors of the lamb perfectly.
First, preheat your oven to 400°F. This ensures that when your pie is ready to bake, the oven is at the perfect temperature for that golden crust.
In a large skillet, heat up the olive oil over medium heat. Toss in your chopped onions, diced carrots, and minced garlic. Sauté these until the onions turn translucent and the carrots start to soften. This step builds the foundation of flavors.
Next, add the ground lamb to the skillet. Cook it until it’s nicely browned. This browning step adds a ton of flavor, so don’t rush it.
Stir in the tomato paste, followed by the beef broth, Worcestershire sauce, and thyme. Let this simmer for 5-7 minutes until it’s slightly thickened. This is where the magic happens as the flavors meld together.
Add the peas into the mix and season with salt and pepper to taste. Then transfer everything from the skillet to a baking dish, spreading it out evenly.
Now for the potatoes. Boil them in salted water until they’re tender. This should take about 15 minutes. Once they’re done, drain them and mash them with the milk, butter, and a pinch of salt until smooth and creamy.
Spread the mashed potatoes over the lamb mixture in the baking dish. Sprinkle the grated cheddar cheese evenly over the top. This will melt into a delightful, golden crust.
Pop the dish into your preheated oven and bake for 25-30 minutes, or until the top is golden brown. Once done, let it cool slightly before serving, so it can hold its shape better when you cut into it.
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