Classic British Shepherd's Pie

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 1 cup frozen peas 1 cup frozen peas
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 1.5 kg (3.3 lb) potatoes, peeled and cut into chunks 1.5 kg (3.3 lb) potatoes, peeled and cut into chunks
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup milk 1/2 cup milk
• 1/2 cup grated cheddar cheese 1/2 cup grated cheddar cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and diced carrots, and cook until they begin to soften, about 5 minutes.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. 4.
   Stir in the minced garlic, tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for an additional 2 minutes.
5. 5.
   Pour in the beef or vegetable broth and bring to a simmer. Cook for 10 minutes, or until the liquid has reduced and thickened slightly. Season with salt and pepper to taste.
6. 6.
   Meanwhile, place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15 minutes. Drain the potatoes and return them to the pot.
7. 7.
   Add the butter and milk to the pot with the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
8. 8.
   Stir the frozen peas into the lamb mixture, then transfer the mixture to a baking dish.
9. 9.
   Spread the mashed potatoes evenly over the lamb mixture, using a fork to create a decorative pattern on the surface. Sprinkle the grated cheddar cheese over the top.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the top is golden and the filling is bubbling.
11. 11.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a gluey texture.
• Ground lamb — Opt for lean ground lamb to reduce the fat content of the dish.
• Worcestershire sauce — If you prefer a vegetarian version, use a vegetarian Worcestershire sauce.

Tips & Tricks

• For a twist, you can add a layer of cooked mushrooms or grated parsnips between the lamb mixture and mashed potatoes.
• To achieve a crispy top, broil the Shepherd's Pie for the last few minutes of baking.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Shepherd's Pie hot, straight from the oven. It pairs well with a side of steamed vegetables or a fresh green salad.

Presentation advice

To make the dish visually appealing, use a piping bag to create decorative patterns with the mashed potatoes on top of the lamb mixture before baking.