Description
This quick shepherd’s pie is packed with flavor, using ground lamb, vegetables, and a creamy mashed potato topping. It’s a comforting dish that’s ready in under an hour.
Ingredients
Scale
- For the Filling:
- 1 tablespoon olive oil
- 1 pound ground lamb (or beef)
- 1 onion, finely chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- For the Topping:
- 2 pounds potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add ground lamb and cook until browned, about 5-7 minutes. Drain excess fat.
- Stir in onion and carrots, cook for another 5 minutes until softened. Add peas and cook for 2 minutes.
- Sprinkle flour over the mixture and stir to combine. Gradually add beef broth and Worcestershire sauce, simmering until thickened, about 5 minutes. Season with salt and pepper.
- Meanwhile, boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with milk and butter until smooth. Stir in half the cheese.
- Transfer filling to a baking dish. Top with mashed potatoes and sprinkle remaining cheese on top.
- Bake for 20-25 minutes until topping is golden and filling is bubbling. Let cool for 5 minutes before serving.
Notes
Feel free to substitute lamb with beef if preferred. For a gluten-free version, use a cornstarch slurry instead of flour.
- Prep Time: 15 min
- Cook Time: 40 min
- Method: Main Course
- Cuisine: British
Nutrition
- Calories: 450kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 28g