Shepherd’s Pie Recipe

Prepare and brown

Preheat oven to 400°F (200°C). Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and diced carrots and cook, stirring, until softened, about 5–6 minutes. Add the ground lamb (or beef) and break up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.

When meat is mostly cooked, stir in the minced garlic and cook 30–60 seconds until fragrant. Add the tomato paste and flour; cook 1–2 minutes, stirring, to remove the raw flour taste and to coat the meat and vegetables.

Slowly pour in the stock while stirring to incorporate and prevent lumps. Add Worcestershire sauce, thyme, salt, and black pepper. Bring to a gentle simmer and let the mixture thicken for 4–6 minutes. Stir in frozen peas and remove from heat. Taste and adjust seasoning as needed.

While the filling simmers, place the potato chunks in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are fork-tender, about 12–15 minutes.

Drain the potatoes well and return them to the hot pot to dry for 1 minute. Add the butter, milk, and sour cream (if using). Mash with a potato masher or use a ricer until smooth and creamy. Stir in 1 tsp salt and 1/2 tsp black pepper and taste, adjusting seasoning. Fold in grated cheddar cheese if using.

Transfer the meat filling to a 9x9-inch (or similar) baking dish and spread into an even layer.

Top the meat evenly with the mashed potatoes, using a spatula or spoon to spread. Create texture on the potato surface with a fork (this helps browning) and brush the top lightly with 1 tbs olive oil or melted butter. If desired, sprinkle a little extra grated cheese on top.

Place the dish on a baking sheet (to catch any bubbles) and bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the top is golden and the filling is bubbling around the edges. For a more pronounced brown top, switch to broil for 2–3 minutes—watch closely to prevent burning.

Remove from oven and let rest 5–10 minutes. Garnish with chopped parsley if desired and serve warm.