British Shepherd's Pie
A traditional lamb and vegetable pie with rich gravy and a golden mashed potato topping.
Equipment
- Large skillet
- Large saucepan
- Potato masher
- 2-quart baking dish
Ingredients
Lamb Filling
- 1 tbsp olive oil
- 1 1/2 lb ground lamb
- 1 medium yellow onion finely diced
- 2 medium carrots small dice
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup beef or lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- fine salt and black pepper to taste
Potato Topping
- 2 lb Yukon Gold potatoes peeled and quartered
- 4 tbsp unsalted butter
- 1/2 cup whole milk warmed
- 1 large egg yolk
- 1/2 tsp fine salt
Instructions
Prepare the Filling:
- Heat the oil in a large skillet over medium-high heat. Brown the lamb, breaking it into small pieces, and drain excess fat if needed.
- Add the onion and carrots and cook for 6 minutes. Stir in the garlic, tomato paste, flour, thyme, salt, and pepper for 1 minute.
- Pour in the stock and Worcestershire sauce. Simmer for 12 to 15 minutes until thick, then fold in the peas and transfer to the baking dish.
Make the Topping:
- Boil the potatoes in salted water until very tender, 15 to 18 minutes. Drain well and let steam dry for 2 minutes.
- Mash with butter, warm milk, egg yolk, and salt until smooth but not gummy.
Assemble and Bake:
- Heat the oven to 425°F (220°C). Spoon the potato evenly over the lamb filling and rough the surface with a fork.
- Bake for 22 to 25 minutes until bubbling and golden. Rest for 10 minutes before serving.
Notes
- Use lamb for a true shepherd's pie; beef makes cottage pie.
- A dry, fluffy potato such as Yukon Gold or russet gives the most stable topping.
Nutrition
Calories: 525kcalCarbohydrates: 39gProtein: 28gFat: 29gSaturated Fat: 13gCholesterol: 125mgSodium: 620mgFiber: 6gSugar: 7g