Easy Classic Shepherd's Pie

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (205°C).
2. Boil peeled, cubed potatoes in salted water for about 15 minutes, until fork-tender.
3. Brown the ground lamb in a hot oiled pan over medium-high heat for 7 to 9 minutes, breaking it up, and season well with salt and black pepper. Set aside.
4. In the same pan over medium heat, melt a couple tablespoons of butter. Soften the diced onion and carrots for about 4 minutes, then add the garlic for 1 minute, then add the peas and corn.
5. Return the lamb to the pan. Add the thyme, rosemary, parsley and paprika, then season with about 1 tsp salt and 1/2 tsp pepper.
6. Add the red wine and Worcestershire sauce and let reduce for about 1 minute. Stir in the tomato paste and ketchup.
7. Sprinkle in the flour and mix until no flour is visible. Pour in the beef broth and simmer for 3 to 4 minutes.
8. Spread the filling evenly in a medium casserole dish.
9. Drain the potatoes, add the butter and let it soften for a couple of minutes, then mash until smooth. Stir in the Parmesan, garlic powder, parsley and thyme, and season with salt to taste.
10. Pipe or spoon the mash over the filling and spread it evenly.
11. Bake for 30 minutes, then broil for 2 to 3 minutes until the top is golden brown.
12. Let it cool for at least 20 minutes before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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