Shepherd's Pie
This classic shepherd's pie layers savory lamb, tender vegetables, peas, and creamy mashed potatoes in one bubbling skillet dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 lb ground lamb
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 cup frozen peas
- 2 lb Yukon Gold potatoes peeled and cubed
- 4 tbsp unsalted butter divided
- 1/2 cup milk warmed
- kosher salt and black pepper to taste
Instructions
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain well, then mash with 3 tablespoons butter and the warm milk. Season with salt and pepper.
- Heat the oven to 400°F. Melt the remaining butter in a large oven-safe skillet over medium heat. Cook the onion, carrots, and celery until softened, 6 to 8 minutes.
- Add the lamb and garlic. Cook, breaking up the meat, until no pink remains. Stir in the tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper.
- Simmer the filling until slightly thickened, about 8 minutes. Stir in the peas, then spread the mashed potatoes evenly over the top and roughen the surface with a fork.
- Bake until the edges are bubbling and the potato peaks are golden, 20 to 25 minutes. Rest for 10 minutes before serving.