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Shepherd’s pie with golden mashed potato topping and bubbling lamb filling in a cast iron skillet

Shepherd’s Pie

Ground lamb and vegetables in a savory gravy, topped with creamy mashed potatoes and broiled until golden.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: British, Irish
Ingredients Method Notes

Ingredients
  

  • 1½ pounds ground lamb
  • 1 medium yellow onion diced
  • 2 medium carrots diced small
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all purpose flour
  • 1½ cups beef or lamb broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary crushed
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2½ pounds russet potatoes peeled and quartered
  • 6 tablespoons unsalted butter
  • ½ cup whole milk warmed
  • 1 large egg yolk
  • ¾ teaspoon fine salt
  • ¼ teaspoon white pepper

Method
 

  1. Boil the potatoes until a knife slides in with no resistance, 15 to 18 minutes.
  2. Brown the lamb, breaking it into crumbles, until it reaches 160°F. Spoon off excess fat.
  3. Cook the onion and carrots for 6 minutes until softened.
  4. Stir in the garlic and tomato paste for 60 seconds, then the flour for another minute.
  5. Add the broth, Worcestershire sauce, and herbs, then bring to a simmer.
  6. Simmer uncovered 10 minutes until the gravy thickens, stirring in the peas for the last 2 minutes.
  7. Mash the drained potatoes with butter, milk, egg yolk, salt, and pepper.
  8. Spread the filling in the skillet, top with mash sealed to the edges, and ridge with a fork.
  9. Broil 5 to 8 minutes until golden and bubbling.
  10. Rest 10 minutes before cutting and serving.

Notes

Storage: Refrigerate up to 4 days. Reheat covered at 350°F for 20 to 25 minutes. Freezes well up to 3 months, baked or unbaked.
Allergens: Contains dairy, egg, and gluten. Check Worcestershire sauce for fish or soy.
Notes: Nutrition values are estimates based on USDA FoodData Central data.