Shepherd’s pie

1. Essential Ingredients

• The Potato Topping: 2.5 lbs Russet or Yukon Gold potatoes (peeled and quartered), 1/4 cup unsalted butter, 1/3 cup warm milk or heavy cream, 2 egg yolks (optional, for extra richness), salt, and pepper.
• The Meat Filling: 1.5 lbs ground lamb or ground beef, 1 large diced onion, 2 minced garlic cloves, and 2 diced carrots (plus 1 cup of frozen peas).
• The Rich Gravy: 2 tablespoons all-purpose flour, 1.5 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 tsp fresh thyme leaves, and salt and black pepper.
• The Finish: A handful of shredded sharp cheddar cheese (optional) and a few small pats of butter to dot the top.

2. Step-by-Step Instructions

• Make the Mashed Potatoes: Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain well, then mash with butter, warm milk, salt, pepper, and egg yolks until smooth and creamy. Set aside.
• Brown the Meat & Veggies: In a large skillet or Dutch oven, cook the ground meat over medium-high heat until browned. Drain excess fat, then add the onions, carrots, and garlic, cooking until softened (about 5 minutes).
• Build the Gravy: Sprinkle the flour over the meat mixture and stir for 1 minute. Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Simmer until the sauce thickens into a rich gravy, then stir in the frozen peas.
• Assemble: Transfer the meat mixture into a greased 9×13-inch baking dish. Spread the mashed potatoes evenly over the top, sealing the edges. Use a fork to create little ridges on top (these catch the heat and get wonderfully golden and crispy).
• Bake: Bake at 400°F (200°C) for 25 to 30 minutes until the edges are bubbling and the potato peaks are golden brown. (Broil for the last 2-3 minutes if you want extra color!)

💡 Pro-Tip