Shepherd Pie with Creamy Mashed Potato Topping
This traditional shepherd pie layers a savory ground lamb and vegetable filling in a rich gravy beneath a cloud of buttery, creamy mashed potatoes. It is the kind of warming, filling winter dinner that satisfies every member of the family.
A classic ground lamb and vegetable filling topped with fluffy buttery mashed potatoes and baked golden.
Nutrition per serving
Ingredients
Protein
Vegetables
Liquids
Topping
Dairy
Fat
Instructions
Cook the Filling
Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add the ground lamb and cook, breaking it apart, until browned, about 8 minutes. Add the frozen peas and carrots and beef broth, then simmer for 10 minutes until the gravy thickens slightly.
Make the Mashed Potato Topping
While the filling simmers, boil the cubed potatoes in salted water for 15 to 18 minutes until completely tender. Drain well and mash with the remaining butter and warm milk until smooth and creamy. Season generously with salt and pepper.
Assemble the Pie
Preheat the oven to 400 degrees Fahrenheit. Spread the lamb filling evenly across the bottom of the skillet or transfer to a baking dish. Spoon the mashed potatoes over the top and spread them into an even layer, then use a fork to create ridges on the surface.
Bake Until Golden
Bake for 20 to 25 minutes until the mashed potato topping is golden brown at the peaks and the filling is bubbling at the edges. Let the dish rest for 5 minutes before scooping and serving.
Substitutions
Common mistakes
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