# Shepherd's Pie

Savory ground lamb and vegetables in a rich gravy, blanketed under a golden mashed potato crust. Cold-weather comfort at its most satisfying.

_Dinner · British_

Prep: 20 min · Cook: 55 min · Total: 75 min · Yields: 6 servings

## Ingredients

- 2 lb ground lamb
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and diced small)
- 2 stalks celery (diced small)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup beef or lamb stock
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary (finely chopped)
- 1 cup frozen peas
- 1 tbsp all-purpose flour
- 2 lb russet potatoes (peeled and quartered)
- 4 tbsp unsalted butter
- ½ cup whole milk (warmed)
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper (plus more to taste)

## Instructions

1. Preheat the oven to 400 °F (200 °C).
2. Place the 2 lb russet potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until completely tender when pierced with a fork, about 18–20 minutes.
3. Drain the potatoes and return them to the pot. Add the 4 tbsp unsalted butter and ½ cup warmed whole milk, then mash until smooth. Season with 1 tsp kosher salt and ½ tsp black pepper. Set aside.
4. While the potatoes cook, heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the 2 lb ground lamb and cook, breaking it up, until browned and no pink remains, about 7–8 minutes. Drain excess fat, leaving about 1 tbsp in the pan.
5. Reduce heat to medium. Add the 1 medium yellow onion, 3 medium carrots, and 2 stalks celery to the lamb. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
6. Add the 3 cloves garlic, 1 tsp fresh thyme leaves, and 1 tsp fresh rosemary. Stir and cook for 1 minute until fragrant.
7. Stir in the 1 tbsp all-purpose flour and cook for 1 minute to coat the meat and vegetables.
8. Add the 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, stirring to combine.
9. Pour in the 1 cup beef or lamb stock and stir, scraping up any browned bits from the bottom of the pan. Simmer until the gravy thickens and coats the back of a spoon, about 5 minutes.
10. Stir in the 1 cup frozen peas. Taste and adjust seasoning with salt and pepper.
11. Spoon the mashed potatoes evenly over the lamb filling, spreading to the edges to seal. Use a fork to rake the surface into ridges — these will brown and crisp in the oven.
12. Bake at 400 °F for 20–25 minutes, until the potato crust is golden and the filling is bubbling at the edges.
13. Let the pie rest for 5 minutes before serving to allow the filling to set slightly.

## Tip

> Rake the mashed potato topping with a fork before baking — the raised ridges catch the oven heat and turn deeply golden, giving you textural contrast in every bite. A flat, smooth top will stay pale and soft.

Tags: comfort-food, one-pan, weeknight, slow-cook

---
Canonical: https://just-recipes.io/recipes/shepherd-s-pie