Classic Shepherd's Pie

Ingredients

• 4 large Russet Potatoes (peeled, rinsed, cut into 1‑inch cubes)
• 1.25 lb Ground Lamb (80% lean, broken up while cooking)
• 1 medium White Onion (diced)
• 5 tbsp Butter (divided: 2 tbsp for roux, 1/4 cup (4 tbsp) for mash, 1 tsp for greasing pan)
• 0.25 cup All-Purpose Flour (sifted)
• 3 cup Beef Broth (low‑sodium preferred)
• 0.25 cup Worcestershire Sauce
• 1.25 cup Frozen Peas and Carrots (mixed peas & carrots)
• 0.5 cup Frozen Corn
• 0.75 tsp Salt (divided between filling and mash)
• 0.5 tsp Black Pepper
• 0.25 tsp Dried Thyme
• 0.25 cup Cream Cheese (softened)
• 1 cup Sharp Cheddar Cheese (grated)
• 1 spray Cooking Spray (lightly grease baking dish)

Instructions

1. Boil Potatoes

   Place the peeled, cubed potatoes in a large pot of cold water, bring to a boil, and cook until tender, about 15–20 minutes.

   Time: PT25M

2. Brown the Lamb

   Heat the skillet over medium‑high heat, add the ground lamb, break it up, and brown for about 5 minutes. Drain any excess fat.

   Time: PT5M

3. Sauté Onion

   Add the diced onion to the browned lamb and cook, stirring occasionally, until the onion is soft and translucent, 5–7 minutes.

   Time: PT7M

4. Make the Roux

   Stir in 2 tbsp butter and let it melt, then sprinkle 1/4 cup flour over the mixture. Cook, stirring, for 1–2 minutes until the flour no longer looks white.

   Time: PT3M

5. Add Broth and Simmer

   Gradually whisk in 3 cups beef broth and 1/4 cup Worcestershire sauce. Bring to a gentle simmer; the sauce will thicken as the flour works.

   Time: PT5M

6. Incorporate Vegetables and Seasonings

   Stir in the frozen peas & carrots, frozen corn, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme. Cook for another 2–3 minutes until the vegetables are heated through.

   Time: PT3M

7. Mash the Potatoes

   Drain the boiled potatoes well, return to a mixing bowl, and add 1/4 cup butter, 1/4 cup cream cheese, and 1/4 tsp salt. Mash with a hand mixer or potato masher until smooth and fluffy.

   Time: PT7M

8. Assemble the Pie

   Lightly grease a 9×13‑inch baking dish. Spread the meat‑vegetable filling in an even layer, then dollop the mashed potatoes on top and spread gently. Sprinkle the grated sharp cheddar evenly over the surface.

   Time: PT5M

9. Bake

   Place the assembled pie in a pre‑heated 350°F oven and bake uncovered for 15–20 minutes, until the cheese is melted, bubbly, and lightly browned.

   Time: PT20M

   Temperature: 350°F

10. Rest and Serve

    Remove the pie from the oven and let it rest for 5 minutes before cutting. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g