🥘 Shepherd’s Pie (Traditional Lamb Version)
⭐ Ingredients (6 servings)
Meat Filling
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1 lb ground lamb
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1 tbsp olive oil
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1 medium onion, diced
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2–3 garlic cloves, minced
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2 carrots, diced
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1 cup frozen peas
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2 tbsp tomato paste
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1 cup beef broth
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½ cup red wine (optional, adds richness)
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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Salt & black pepper to taste
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1 tbsp flour (to thicken)
Mashed Potato Topping
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2 lbs potatoes (Yukon Gold or russet), peeled & cubed
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4 tbsp butter
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½ cup milk or cream
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Salt & pepper to taste
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Optional: ½ cup shredded cheddar for topping
🧑🍳 Instructions
1. Make the mashed potatoes
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Boil potatoes in salted water until tender (10–15 minutes).
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Drain and mash with butter, milk/cream, salt, and pepper.
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Set aside.
2. Make the meat filling
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Preheat oven to 400°F (205°C).
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Heat olive oil in a skillet over medium.
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Add onions & carrots; cook 5–7 minutes.
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Add garlic; cook 30 seconds.
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Add ground lamb and cook until browned.
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Stir in tomato paste and flour; cook 1 minute.
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Pour in broth and wine; stir well.
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Add Worcestershire, thyme, rosemary, salt, and pepper.
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Simmer 10 minutes until thickened.
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Stir in peas last (so they stay bright).
3. Assemble
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Spread the meat mixture evenly in a baking dish.
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Spoon mashed potatoes on top and smooth them out.
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Use a fork to make ridges (these brown beautifully).
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Optional: sprinkle cheese on top.
4. Bake
Bake 20–25 minutes, until the top is golden and the edges bubble.
Let rest 5–10 minutes before serving.
⭐ Tips for Perfect Shepherd’s Pie
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Lamb = classic, beef = cottage pie (I can give that version too!)
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Use Yukon Gold potatoes for a creamy topping.
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A little cheese on top adds gorgeous browning.
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Add a dash of paprika for color.
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Can be made ahead and refrigerated or frozen.
If you’d like, I can also give you:
🥘 Cottage Pie (beef version)
🔥 Irish Pub–style Shepherd’s Pie
🌿 Healthy or low-carb version
🧀 Cheesy garlic potato topping
Just tell me!
