Shepherd's Pie
“A comforting casserole topped with mashed potatoes, filled with minced lamb and vegetables.”
minced lamb
Potato
Onion
Carrot
PeasPotatoWhere it comes from
Originally from Scotland and Northern England, this dish was a way to use up leftover roasted meat.
On the Palate
How it's made
5 steps · Show ↓57 min active
How it's made
5 steps · Show ↓- 110 min
In a large skillet over medium heat, brown the minced lamb until it's no longer pink, releasing its savory aroma. Add finely chopped onions and diced carrots, stirring until the onions are translucent and the carrots are tender, about 5 minutes.
Watch outEnsure the lamb is fully browned to avoid a greasy pie.
- 22 min
Stir in the peas and season the mixture with salt and pepper. Let it cook for another 2 minutes to meld the flavors together.
- 315 min
Meanwhile, boil peeled and quartered potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash them until smooth, adding a touch of butter for creaminess.
Watch outDon't overboil the potatoes; they should be soft but not waterlogged.
- 45 min
Spread the lamb mixture evenly in a baking dish. Top with the mashed potatoes, smoothing the surface with a spatula. Use a fork to create decorative ridges for a crispy finish.
Watch outEnsure the mashed potatoes fully cover the meat to prevent drying out during baking.
- 525 min
Bake in a preheated oven at 180°C (350°F) until the top is golden brown and the filling is bubbling, about 25 minutes.
