Description
Celebrate St. Patrick’s Day with this classic Best Shepherd’s Pie recipe featuring a savory ground lamb filling mixed with fresh herbs, vegetables, and topped with creamy mashed potatoes browned to perfection. This hearty, comforting dish is perfect for a festive family meal.
Ingredients
Scale
Filling
- 1 Tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and finely chopped
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground lamb
- 1 1/2 Tablespoons Worcestershire sauce
- 2–3 Tablespoons tomato paste
- 1 Tablespoon fresh rosemary, chopped (or 1 tsp dried)
- 1 Tablespoon fresh thyme, chopped (or 1 tsp dried)
- 1/4 teaspoon red pepper flakes
- Pinch of nutmeg
- 2 Tablespoons all-purpose flour
- 1 1/2 cup beef broth
- 1 cup frozen peas
- 1/2 cup frozen corn
Topping
- 3–4 large potatoes, peeled and cut into chunks
- 1/2 cup heavy cream, warmed
- 1/4 cup salted butter, melted
- 1/2 teaspoon salt, more or less to taste
Instructions
- Preheat Oven: Preheat oven to 375°F to prepare for baking the assembled shepherd’s pie.
- Sauté Onions and Garlic: Heat olive oil in a large cast iron pan over medium-low heat. Add finely chopped onions and sauté for about 5 minutes until they start to soften. Add minced garlic and cook for an additional 30 seconds to release aroma.
- Cook Carrots: Add finely chopped carrots to the pan with onions and cook for another 5 minutes until tender. Transfer vegetables to a plate or push them to one side of the pan.
- Brown Lamb: In the same pan, add ground lamb. Season with half of the salt and black pepper. Stir frequently, breaking the meat into small chunks, cooking for about 10 minutes until lamb is thoroughly browned and cooked through. Mix lamb with the cooked vegetables.
- Add Seasonings and Thicken: Stir in Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg to the lamb mixture. Sprinkle the flour evenly over the mixture and stir for 1-2 minutes to cook out the raw flour taste and thicken the filling.
- Add Broth and Vegetables: Pour in beef broth and cook for 3-5 minutes until most of the liquid is absorbed and the filling is thick. Stir in the frozen peas and corn. Remove from heat and let cool slightly. Keep mixture in the oven-safe cast iron pan or transfer to a square baking dish.
- Boil Potatoes: Place peeled and chunked potatoes in a large pot. Cover with salted water by about an inch and bring to a boil. Cook for 12-15 minutes until potatoes are tender and easily pierced with a fork. Drain thoroughly.
- Mash Potatoes: Add warmed heavy cream, melted salted butter, and remaining salt to the drained potatoes. Mash thoroughly using a potato masher or ricer until smooth and creamy.
- Assemble Shepherd’s Pie: Spoon mashed potatoes over the lamb filling in the pan or baking dish. Spread the topping to the edges and create craggy swirls and peaks on the surface to encourage browning.
- Bake: Place the shepherd’s pie in the preheated oven and bake for 45 minutes until heated through and the mashed potato topping is golden brown with nicely browned spots. Place a baking sheet underneath to catch any possible drips.
- Rest and Serve: Remove from oven and let the pie cool for 10-15 minutes before serving to allow the filling to set and flavors to meld.
Notes
- If fresh rosemary or thyme are unavailable, substitute with 1 teaspoon dried rosemary or thyme.
- You can use either a cast iron skillet that is oven-safe or transfer to a baking dish for baking.
- Adjust salt to taste especially considering salted butter use in mashed potatoes.
- Creating texture in the mashed potato topping allows better browning and an appealing crust.
