House Ground Lamb, Beef Shepherds Pie Recipe

Prepare vegetables

Peel and dice the carrots into 1/2-inch pieces. Finely dice the onion and mince the garlic. Set aside.

Heat a large skillet or sauté pan over medium-high heat and add 1 tablespoon olive oil. When hot, add the diced onions and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until translucent, about 4–5 minutes.

Add the diced carrots to the onions and continue to cook for 5–7 minutes until they begin to soften. Add the minced garlic and cook 30–45 seconds until fragrant.

Push the vegetables to the side of the pan. Add the ground lamb and ground beef to the pan in one layer. Break up with a spatula and cook over medium-high heat until browned, about 6–8 minutes. Season with 1 tsp salt and 1 tsp black pepper as the meat browns.

Once the meat is mostly browned, stir in 2 tablespoons tomato paste and cook 1–2 minutes to deepen flavor. Sprinkle 1 tablespoon flour over the meat and vegetables and stir to combine; cook 1 minute to remove raw flour taste.

Deglaze the pan with 1 cup beef or lamb stock, scraping up any browned bits from the bottom. Add 1 tablespoon Worcestershire sauce, chopped thyme and rosemary. Bring to a gentle simmer and cook 4–6 minutes until the sauce thickens slightly.

Stir in 1 cup frozen peas and cook 1–2 minutes until heated through. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.

Place peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1/2 teaspoon salt to the water and bring to a boil over high heat.

Reduce heat to maintain a gentle boil and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return potatoes to the hot pot to evaporate any remaining moisture for 1 minute.

Warm the milk and butter together until the butter melts (microwave or stovetop). Mash the potatoes with a potato masher or ricer until smooth. Stir in warmed milk/butter, 2 tablespoons sour cream (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Adjust seasoning to taste.

If using, fold in 1/2 cup grated cheddar or Parmesan for extra richness.

Preheat the oven to 400°F (200°C). Lightly grease a 9x9-inch or similarly sized baking dish (or divide into individual ramekins).

Spoon the hot meat-and-vegetable filling into the prepared dish and spread into an even layer.

Top the filling with the mashed potatoes, starting at the edges to seal in the filling and then spreading toward the center. Use a fork to create textured peaks (these will brown) or smooth with a spatula.

Brush the potato surface lightly with 1 tablespoon olive oil or melted butter. Sprinkle the optional grated cheese evenly over the top if desired.

Bake in the preheated oven until the top is golden and the filling is bubbling at the edges, about 20–25 minutes. For extra browning, place under the broiler 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle with chopped parsley before serving.