This hearty and comforting Shepherd’s Pie is a crowd-pleaser, perfect for a family dinner or cozy night in. If you’re not keen on lamb, you can make a Cottage Pie by using ground beef instead. This recipe calls for mashing potatoes, but feel free to use leftovers.
- 1 1/2 pounds of ground lamb
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cups of beef broth
- 2 tablespoons of tomato paste
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of dried rosemary
- Salt and pepper to taste
- 4 large potatoes, peeled and diced
- 1/4 cup of whole milk
- 2 tablespoons of salted butter
- 1 cup of grated sharp cheddar cheese
- Preheat your oven to 400°F.
- In a large skillet, brown the ground lamb over medium heat until it’s no longer pink.
- Add the onion, garlic, carrots, and celery to the skillet and cook until the vegetables are soft, about 5-7 minutes.
- Stir in the beef broth, tomato paste, Worcestershire sauce, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce has thickened.
- While the sauce is simmering, boil the potatoes in a large pot of salted water until they are tender.
- Drain the potatoes and mash them with the milk and butter.
- Spoon the mashed potatoes on top of the lamb mixture, spreading it evenly to cover the surface.
- Using a fork, drag the tines through the top of the mashed potatoes to make a pattern.
- Sprinkle the grated cheddar cheese over the potatoes.
- Bake in the oven for 25-30 minutes, or until the cheese is melted and the edges are golden brown.
- Garnish with fresh parsley and serve with a crisp green salad.