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Directions
Step 1: Prepare the Potatoes
Start by peeling and dicing the potatoes into equal chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain the water and mash the potatoes with butter, milk, salt, and pepper until smooth and creamy. If you love a little extra richness, mix in grated cheddar cheese for a golden top layer.
Step 2: Cook the Meat Filling
While the potatoes are boiling, heat olive oil or butter in a large skillet over medium heat. Add the diced onions and garlic, cooking until softened and fragrant, about 3 minutes. Add the ground lamb (or beef) to the skillet and brown the meat, breaking it up as it cooks.
Once the meat is browned, add the carrots, peas, and corn (if using). Stir in the tomato paste, Worcestershire sauce, and thyme, cooking for another 2-3 minutes. Sprinkle the flour over the mixture and stir well to combine. Slowly pour in the beef broth and bring the mixture to a simmer. Let it cook for about 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
Step 3: Assemble the Shepherd’s Pie
Preheat your oven to 400°F (200°C). Transfer the meat filling to a baking dish (a 9×13-inch dish works well). Spoon the mashed potatoes over the top, spreading them evenly. Use the back of a spoon to create decorative ridges, which will crisp up in the oven. For an extra indulgent twist, sprinkle a little more cheddar cheese on top.
Step 4: Bake
Bake the shepherd’s pie in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges. For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye on it to avoid burning.
Step 5: Serve and Enjoy
Once baked, let the shepherd’s pie cool for a few minutes before serving. It’s perfect on its own, but if you’re looking to elevate the meal, you can serve it with a crisp green salad or roasted vegetables.
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