Mustard Free Easy Shepherd's Pie
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Learn more →Ingredients
6 servings
For the mashed potato topping
- 2 lbs russet potatoes, peeled and cut into 1-inch chunks
- 4 tbsp unsalted butter
- ½ cup whole milk, warmed
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 ½ lbs ground lamb
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 cup low-sodium chicken broth
- 1 tbsp all-purpose flour
- 1 cup frozen peas
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
- 2
Return the drained potatoes to the pot and mash with the butter until no large lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Set aside.
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