Eggless Traditional Lamb 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 2-inch chunks
- 4 tbsp unsalted butter
- ½ cup whole milk, warmed
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 ½ lbs ground lamb
- 2 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 cup dry red wine
- 1 cup low-sodium beef broth
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 cup frozen peas
- 1 tbsp all-purpose flour
- salt and pepper, to taste
Instructions
- 1
Place the potato chunks in a large pot, cover with cold salted water by at least 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 18–20 minutes. Drain thoroughly.
- 2
Return the drained potatoes to the pot and mash with the butter until no lumps remain. Stir in the warmed milk, 1/2 tsp salt, and 1/4 tsp black pepper until the mash is smooth and holds its shape when spooned. Set aside.
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