Classic Lamb Shepherd's Pie

• Ground lamb

  8.8 oz
• Potatoes

  1.1 lbs
• Onion

  1 small
• Carrot

  1 medium
• Garlic

  2 cloves
• Frozen peas

  0.5 cup
• Beef broth

  1 cup
• Tomato paste

  1 tablespoon
• Worcestershire sauce

  1 teaspoon
• Dried thyme

  0.5 teaspoon
• Milk

  0.3 cup
• Butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Salt

  to taste
• Black pepper

  to taste

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Tüm Adımlar

1. 1

   Peel and chop potatoes into even pieces. Place them in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.

2. 2

   While potatoes are cooking, finely chop the onion and carrot. Mince the garlic.

3. 3

   Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain any excess fat.

4. 4

   Add onion and carrot to the skillet with the lamb. Cook for 5-7 minutes until softened. Stir in minced garlic and tomato paste, and cook for another minute until fragrant.

5. 5

   Pour in beef broth and Worcestershire sauce. Add dried thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes to allow flavors to meld. Stir in frozen peas during the last 5 minutes.

6. 6

   Preheat oven to 375°F (190°C).

7. 7

   Return drained potatoes to the pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.

8. 8

   Spread the lamb mixture evenly in the bottom of your oven-safe skillet or transfer it to a 1-quart baking dish. Top with the mashed potato mixture, spreading it out evenly to cover the lamb.

9. 9

   You can create a pattern on top of the potatoes using a fork for a crispier top.

10. 10

    Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling. Let it rest for a few minutes before serving.