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Shepherd's Pie
Course
Baking, Breakfast, Cooked meals, Dinner, Easy
Cuisine
American, British
Keyword
Baked, Carrots, Casserole, Dinner, Lamb, Onion, Peas, Potato
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
servings
Ingredients
For mashed potatoes
1 1/2
lbs
potatoes
peeled
salt and pepper
4
tbsp
melted butter
1/4
cup
milk
1/4
cup
sour cream
For lamb mixture
1
tbsp
oil
1
onion
1
big carrot
peeled and chopped
1
garlic clove
minced
1
tbsp
fresh thyme
1 1/2
lbs
ground lamb
1
cup
peas
frozen or canned
1
cup
corn
frozen or canned
2
tbsp
all-purpose flour
2/3
cup
chicken broth
Instructions
Preheat oven to 400°.
In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft about 20 minutes.
In the meantime, in a large pan over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes.
Add ground lamb and cook until no longer pink, about 10 minutes.
Stir in frozen peas and corn and cook until warmed through. Season with salt and pepper.
Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Cook 4 minute more.
Drain potatoes and return to pot. Use a potato masher to mash potatoes until smooth.
Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper. Set aside.
Transfer lamb mixture to the baking pan. Top it with an even layer of mashed potatoes
Bake about 20 minutes.
Enjoy!
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