shepherds pie

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup frozen peas
• 2 pounds potatoes, peeled and cubed
• 4 tablespoons butter
• 1/4 cup whole milk
• salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground lamb and cook until browned, breaking it apart as it cooks, about 5-7 minutes. Drain excess fat.
4. Add diced onion, carrots, and celery to the skillet. Cook for 5 minutes until vegetables soften.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add tomato paste and cook for 1 minute, stirring constantly.
7. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Simmer for 10 minutes.
8. Stir in frozen peas and season with salt and pepper. Transfer mixture to a 9x13 inch baking dish.
9. Boil potatoes in salted water until tender, about 15-20 minutes. Drain well.
10. Mash potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
11. Spread mashed potato mixture evenly over the lamb filling.
12. Bake for 20-25 minutes until the top is lightly golden.
13. Let rest for 5 minutes before serving.

Notes

• Use a 9x13 inch baking dish for even cooking.
• Prep all vegetables before starting to cook for efficiency.
• Drain potatoes thoroughly to prevent watery mashed potatoes.
• The dish can be assembled up to 24 hours ahead and refrigerated before baking. Add 10 extra minutes to baking time if baking from cold.
• Leftover shepherd's pie keeps well refrigerated for up to 3 days or frozen for up to 3 months.
• Beef or ground meat can be substituted for lamb if preferred.