Hearty Shepherd’s Pie with Crispy Potato Topping

Classic shepherd’s pie with a golden mashed potato crust

Shepherd’s pie is a timeless comfort food, combining savory ground lamb and vegetables in a rich gravy beneath a fluffy, golden mashed potato crust. This version delivers the classic flavors with a crisp finish that makes every bite feel like a warm hug.

Ingredients

• 1 1/2 tbsp olive oil
• 2 garlic cloves (minced)
• 1 onion (finely chopped)
• 1 carrot (finely chopped)
• 1 celery stalk (finely chopped)
• 3/4 tsp dried thyme (or 2 sprigs fresh thyme)
• 3/4 tsp dried rosemary (or 1 sprig fresh rosemary)
• 750 g ground lamb (1.5 lb)
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• 2 cups beef broth
• 1/2 cup red wine (or water)
• 1 beef bouillon cube (crumbled)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup frozen peas
• 1.2 kg potatoes (peeled and cut into 1-inch cubes)
• 2/3 cup milk (whole or low fat)
• 2 tbsp unsalted butter (for mash)
• 2 tbsp grated Parmesan cheese (optional)
• 2 tbsp unsalted butter (melted, for topping)
• fresh thyme leaves (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until fragrant, about 1 minute. Stir in carrot, celery, thyme, and rosemary, cooking until the vegetables soften, around 3 minutes.
2. Increase heat to medium-high and add the ground lamb. Break it up with a spoon and cook until browned and cooked through.
3. Sprinkle the flour over the meat mixture and stir well to coat. Mix in tomato paste, then pour in beef broth, red wine, crumbled bouillon cube, Worcestershire sauce, and add bay leaves. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens to a rich gravy consistency.
5. Season with salt and pepper to taste. Remove bay leaves and stir in frozen peas. Transfer the filling to a 1.5-quart baking dish and set aside to cool slightly.
6. Preheat the oven to 350°F (180°C).
7. Place potatoes in a large pot, cover with water by about 4 inches, and bring to a boil. Cook until tender, about 15 minutes. Drain well and return to the pot over low heat to dry for 30 seconds.
8. Mash the potatoes with butter, then gradually add milk, seasoning with salt and pepper until smooth and spreadable.
9. Spread the mashed potatoes evenly over the lamb filling. Use a fork to create ridges on the surface. Sprinkle Parmesan cheese on top if using, then drizzle melted butter over everything.
10. Bake for 30 to 40 minutes until the topping is golden brown and crisp and the filling is bubbling around the edges.
11. Let the pie rest for 5 minutes before serving. Garnish with fresh thyme leaves if desired.

Nutrition

This recipe works out to about 520 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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