Shepherd's Pie
Added by Kari Holm
Prep 30 minCook 60 min
A traditional British comfort dish with a savory lamb mince filling topped with creamy, cheesy mashed potatoes baked until golden and bubbling. The addition of rosemary, thyme, and a splash of Worcestershire gives the filling real depth. Make the filling ahead and refrigerate for an even easier weeknight dinner.
Servings
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Ingredients
2onion
2carrot
2 tbspbutter or margarine
400 gground lamb
1 tbsptomato paste
2 tspWorcestershire sauceoptional
2 tbspall-purpose flour
5 dlchicken broth or beef brothdiluted
150 gfrozen peas
200 gcanned corn kernels
1 tbspfresh rosemaryfinely chopped
1 tbspfresh thymefinely chopped
1 kgpotato
2 tbspbutter or margarine
2 dlmilk
0.5 tspgrated nutmeg
2 dlgrated cheese
Instructions
1
Dice the onion and carrot into small cubes.
2
Heat a skillet with butter or margarine and cook the onion and carrot until soft and translucent. Add the lamb mince and cook until browned. Stir in the tomato paste and Worcestershire sauce.
3
Sprinkle over the flour and let it cook for 2-3 minutes. Pour in the broth and simmer for 15-20 minutes until the sauce has thickened.
4
Stir in the peas, corn, and chopped herbs. Season to taste with salt and pepper.
5
Peel the potatoes and cut into large chunks. Boil until tender in unsalted water.
6
Mash the potatoes and stir in the milk and butter. Season with salt, pepper, and nutmeg.
7
Spoon the meat mixture into a deep ovenproof dish. Spread the mashed potatoes over the top as a lid. Sprinkle with grated cheese.
8
Place the dish in the lower part of the oven at 180°C (350°F) for 30-40 minutes, until bubbling well and the top is golden.
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