Shepherd's Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
59826 kcal
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Course
Main Course
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Cuisine
British
Shepherd's Pie
Description
This Shepherd's Pie begins by sweating chopped carrots, celery, and onions with salt until softened. Fresh thyme and rosemary are then added for herbal aroma before browning ground lamb. After draining excess fat, the lamb is thickened with flour and seasoned with Worcestershire sauce, beef broth, and a pinch of nutmeg. Chopped parsley and frozen peas are stirred into the filling.
The meat and vegetable filling is topped with creamy mashed potatoes dotted with butter and baked in a 400°F oven to create a golden crust. The dish combines the sweetness of vegetables with the rich, savory flavor of lamb and herbs. The mashed potato topping provides a soft, comforting layer that complements the robust filling beneath.
Shepherd's Pie can be served as a satisfying main course, ideal for cooler weather or family dinners. It balances protein and vegetables with a creamy topping to offer a complete meal in one dish.
Ingredients
- 1 tablespoon olive oil
- 2 medium carrot peeled and chopped into ½" pieces
- 2 talks celery peeled and chopped into ½" pieces
- 1 cup yellow onion peeled and chopped into ½" pieces
- 1 teaspoon kosher salt divided
- 1 teaspoon black pepper divided
- 1½ teaspoons thyme chopped fresh
- 1½ teaspoons rosemary chopped, fresh
- 1 pound lamb ground
- 1½ tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- ¾ cup beef broth or chicken broth, low-sodium
- pinch ground nutmeg optional
- 2 tablespoons parsley chopped
- ¾ cup peas frozen
- 3 cups potato mashed
- 2 teaspoons butter cut into small pieces
Instructions
- Preheat the oven to 400° F
- Heat a large skillet over medium-low to medium heat. Add 1 tablespoon olive oil. Tilt the pan to coat the bottom. Add the 2 medium carrots, 2 stalks celery, 1 cup yellow onion, ½1 teaspoon kosher salt. Stir to combine and cover the skillet. Sweat the vegetables for 10-12 minutes until they're softened, but not browned.
- Add ½1 teaspoon black pepper, 1½ teaspoons chopped fresh thyme, 1½ teaspoons chopped fresh rosemary, heat and stir for one minute until fragrant.
- Increase the temperature to medium-high and add 1 pound ground lamb. Break the lamb apart with a wooden spoon or the back of a fork. Cook until the meat is browned and fragrant.
- Drain all but 1 tablespoon of excess fat from the browned lamb.
- Sprinkle with 1½ tablespoons all-purpose flour and cook, stirring constantly for one minute until the meat is coated and slightly pasty.
- Stir in 1 teaspoon Worcestershire sauce, ¾ cup low-sodium beef broth, a pinch ground nutmeg, the remaining ½ teaspoon of kosher salt and black pepper. Cook and stir until the sauce thickens slightly into a gravy-like consistency.
- Stir in 2 tablespoons chopped parsley, and ¾ cup frozen peas. Transfer the lamb mixture to a 1½ quart casserole dish and spread into an even layer.
- Dollop 3 cups mashed potatoes over the lamb mixture and spread it evenly over the casserole with a spoon or spatula. Sprinkle the top with dots of butter and bake for 30-35 minutes until the shepherd's pie is heated through. Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 59826 kcal
% Daily Value*
| Calories | 598.26kcal | 30% |
| Carbohydrates | 50.77g | 17% |
| Protein | 26.08g | 52% |
| Fat | 32.59g | 50% |
| Saturated Fat | 13.47g | 67% |
| Polyunsaturated Fat | 2.73g | 16% |
| Monounsaturated Fat | 14.01g | 70% |
| Trans Fat | 0.08g | 4% |
| Cholesterol | 88.16mg | 29% |
| Sodium | 854.58mg | 36% |
| Potassium | 1148.49mg | 24% |
| Fiber | 6.75g | 27% |
| Sugar | 6.64g | 13% |
| Vitamin A | 5670.47IU | 113% |
| Vitamin C | 56.77mg | 63% |
| Calcium | 75.51mg | 8% |
| Iron | 3.46mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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