British · Free recipe
Shepherd's Pie
Ground lamb simmers with onions, carrots, peas, tomato paste, and a splash of Worcestershire into a thick, savory filling. It hides under a blanket of buttery mashed potatoes ridged with a fork so the peaks bake up crisp and golden, and the gravy bubbles up around the edges.
- Prep
- 30 min
- Cook
- 1 hr
- Total
- 1 hr 30 min
- Serves
- 6
- Level
- Medium
Method
-
Boil the potatoes in salted water for 15 to 18 minutes, until a knife slides in easily, then drain and let them steam dry in the pot for 2 minutes.
-
Mash the potatoes with the butter, warm milk, and 1 tsp salt until smooth, then beat in the egg yolk.
-
Heat the oil in a large skillet over medium-high heat and brown the lamb for 6 to 8 minutes, breaking it up, then spoon off all but 1 tbsp fat.
-
Add the onion and carrots and cook for 6 minutes, until softened, then stir in the garlic, tomato paste, and flour for 1 minute.
-
Pour in the stock and Worcestershire, add the thyme and remaining salt, and simmer for 10 minutes, until thick and gravy-like, then stir in the peas.
-
Spread the filling in a 2-quart baking dish, spoon the potatoes over the top, seal them to the edges, and drag a fork across the surface to make ridges.
-
Bake at 400F for 25 to 30 minutes, until the peaks are golden and the filling bubbles at the sides, then rest for 10 minutes before serving.
Zest note from the test kitchen
The egg yolk in the mash is what gives the topping its deep golden, slightly crisp crust, so do not leave it out.
