Shepherd's Pie
Classic Shepherd's Pie is always a hit. We love this traditional Irish dish loaded with lamb, veggies, and mashed potatoes!
Ingredients
- 1 pound ground lamb
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (½ inch diced)
- 2 ribs celery (½ inch diced)
- 2 tablespoons flour
- 1 ⅔ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried parsley
- ¼ teaspoon dried thyme leaves
- 1 bay leaf
- ⅔ cup peas
- ¼ teaspoon salt and pepper each
- 2 pounds russet potatoes (or Yukon gold potatoes)
- 3 tablespoons melted butter
- ½ cup warm milk
Directions
- 1
Preheat oven to 400°F.
- 2
Peel potatoes and cut into 1-inch chunks. Place in a large pot of cold salted water.
- 3
Bring the potatoes to a gentle boil and cook 13-16 minutes or until fork tender.
- 4
While potatoes are cooking, combine ground lamb, onion, garlic in a large skillet, brown until no pink remains.
- 5
Add the carrots and celery. Cook for an additional 5 minutes or until slightly tender.
- 6
Stir in the flour and cook for 1 minute. Stir in beef broth, Worcestershire sauce, tomato paste, parsley, thyme sprigs, and bay leaf.
- 7
Simmer for 20 minutes or until the gravy has thickened. Remove bay leaf, taste and season with salt and pepper, and add peas.
- 8
Drain the potatoes well and mash until smooth. Stir in the butter. Add warmed milk a little bit at a time until the potatoes are smooth and fluffy, you may not need all of the milk. Taste and season with salt and pepper.
- 9
Top the meat mixture with the potatoes and place in the oven. Bake 20-25 minutes or until golden