Shepherd's Pie (Lamb and Potato Casserole)

Ingredients

• 1.5 kg Potatoes (peeled and cut into quarters)
• 2 tsp Salt (divided: 1 tsp for potatoes, 0.5 tsp for meat, 0.5 tsp for sauce)
• 200 g Carrots (diced into 1‑cm cubes)
• 1 large Onion (finely chopped)
• 1 tsp Fresh Rosemary (finely chopped; optional dried rosemary ½ tsp)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 3 tbsp Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 kg Ground Lamb (lean, preferably 90% lean)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Thyme
• 1 tbsp Tomato Paste
• 4 tbsp All-Purpose Flour (≈30 g)
• 2 cup Beef Broth (≈480 ml; low‑sodium)
• 200 g Frozen Peas (thawed before adding)
• 0.25 cup Cheddar Cheese (shredded (≈25 g))
• 0.5 cup Milk (whole milk, 120 ml)
• 1 Egg Yolk (room temperature)

Instructions

1. Boil Potatoes

   Place the peeled, quartered potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

2. Prepare Vegetables

   While potatoes boil, dice the carrots, finely chop the onion, mince the garlic, and roughly chop a small amount of fresh rosemary.

   Time: PT5M

3. Sauté Onion

   Heat 1 tbsp butter in the skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Carrots

   Stir in the minced garlic and diced carrots. Cook, stirring occasionally, until the carrots are just tender, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Brown the Lamb

   Push the vegetables to the side of the pan, add 3 tbsp olive oil, then add the ground lamb. Break it up and cook, stirring, for 5‑6 minutes until browned.

   Time: PT6M

   Temperature: Medium‑High

6. Create the Sauce

   Stir in 1 tbsp tomato paste and 4 tbsp flour, cooking for 1 minute to eliminate raw flour taste. Gradually whisk in 2 cups beef broth, bring to a gentle simmer, and let thicken for 5 minutes.

   Time: PT5M

   Temperature: Low

7. Finish the Filling

   Add the thawed peas, stir, and cook for another 3 minutes until the peas are heated through and the sauce has a glossy consistency.

   Time: PT3M

   Temperature: Low

8. Mash the Potatoes

   Drain the boiled potatoes and return them to the pot. Mash with a potato masher, then fold in 1 tbsp butter, ¼ cup shredded cheddar, ½ cup milk, and the egg yolk. Season with the remaining ½ tsp salt and ½ tsp pepper. Mix until smooth and creamy.

   Time: PT7M

9. Assemble the Pie

   Spread the lamb‑vegetable filling evenly in the baking dish. Spoon the mashed potato mixture over the top, smoothing with a spatula. Optionally, create a decorative pattern with a fork.

   Time: PT5M

10. Bake

    Place the dish in a pre‑heated oven at 400°F (200°C) and bake for 20‑25 minutes, until the potato topping is golden and the filling is bubbling.

    Time: PT25M

    Temperature: 400°F

Nutrition Facts

Calories

930

Protein

30 g

Carbohydrates

52 g

Fat

27 g

Fiber

2 g