Best Shepherd’s Pie Recipe

I am excited to share my Best Shepherds Pie Recipe, blending tender Yukon Gold potatoes with a rich mashed finish and a mixture of ground lamb, onions, carrots, garlic and tomato paste. Enhanced with hints of rosemary and thyme, every bite offers a savory medley of flavors that beckon curiosity.

I’ve always been a fan of recipes that are simple but full of character. My Best Shepherd’s Pie is hands down one of my favorites.

I start by gently boiling 2 lbs Yukon Gold potatoes until they’re perfectly soft, then mashing them with 4 tbsp unsalted butter, 1/2 cup whole milk, salt and pepper. Meanwhile, I heat 2 tbsp olive oil in a pan and cook 1 lb ground lamb with a chopped medium onion, diced carrots and minced garlic until they brown.

I then stir in 2 tbsp tomato paste, letting it toast briefly before adding 1 cup lamb broth and 1/2 cup red wine. A bit of Worcestershire sauce, dried thyme and rosemary elevates the flavor just right.

I then fold in 1 cup frozen peas and let everything simmer. This blend of ingredients creates a dish that stands out among easy casserole recipes and beef dinner twists, making it a must-try for anyone seeking a new classic.

Why I Like this Recipe

I love how the mashed potatoes turn out super creamy and buttery. It makes the dish feel so comforting when im tired or just need a little pick me up.

I also really appreciate the amazing flavor of the lamb mixture. The red wine really deepens the taste even though it’s optional, and that little mix of herbs like thyme and rosemary makes it extra special.

Another thing i like is how easy it is to put together. Even though the steps take a bit of time, every part of it feels simple and homemade, which reminds me of special family meals.

Lastly, the balance between the savory meat and the fresh peas and veggies fills me with a warm, feel-good vibe that makes me crave more every time.

Ingredients

• Yukon Gold potatoes: They provide carbohydrates, making the dish hearty and creamy.

  They give a smooth texture.

• Unsalted butter: Adds richness and flavor.

  It’s good for burning off excess moisture and finishing with a glossy look.

• Ground lamb: Full of protein and flavor.

  It makes the dish savory, kinda deep with a fun meaty twist.

• Tomato paste: Contributes acidity and sweetness.

  It boosts the overall umami without overpowering other tastes.

• Frozen peas: They offer fibre and vitamins.

  They also add a pop of color and a hint of natural sweetness.

Ingredient Quantities

• 2 lbs Yukon Gold potatoes, peeled and cut into chunks
• 4 tbsp unsalted butter (plus a little extra for finishing)
• 1/2 cup whole milk
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 lb ground lamb
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup lamb or beef broth
• 1/2 cup red wine (optional, but adds great depth)
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup frozen peas

How to Make this

1. Peel and chop the Yukon Gold potatoes into chunks, then put them in a pot of salted water and boil them until they’re soft, about 15-20 minutes.

2. While the potatoes are cooking, preheat your oven to 400°F.

3. In a large skillet, heat 2 tbsp of olive oil over medium heat then add the chopped onion and diced carrots. Cook them until they start to become soft, around 5 minutes.

4. Add the minced garlic and ground lamb to the skillet, breaking up the meat until it’s browned and mostly cooked.

5. Stir in the tomato paste and let it mix in with the meat for a minute before adding the lamb or beef broth and red wine. If you dont have red wine, you can skip it but it really adds a depth of flavor.

6. Sprinkle in the Worcestershire sauce, dried thyme, and dried rosemary. Let everything simmer together for about 5 more minutes so the flavors merge.

7. Mix in the frozen peas and let the filling heat through, then season with salt and pepper to taste.

8. When the potatoes are done, drain them and mash them with 4 tbsp unsalted butter (plus a little extra for finishing) and 1/2 cup of whole milk. Add salt and pepper while mashing.

9. Spoon the lamb mixture evenly into a baking dish then carefully spread the mashed potatoes on top, smoothing them out with a spatula.

10. Bake in the preheated oven for 20-25 minutes until the top turns slightly golden and the dish is all heated through. Let it cool for a few minutes before serving and enjoy your cozy comfort food!

Equipment Needed

1. Large pot to boil the Yukon Gold potatoes
2. Colander to drain the potatoes
3. Cutting board and chef’s knife for peeling and chopping the potatoes, onion, carrots, and garlic
4. Measuring cups and spoons for the butter, milk, broth, and red wine
5. Large skillet for cooking the onion, carrots, garlic, and ground lamb
6. Spatula for stirring the mixture in the skillet and smoothing out the mashed potatoes in the baking dish
7. Potato masher for mashing the boiled potatoes with butter and milk
8. Oven-safe baking dish for assembling and baking the lamb mixture with mashed potato topping
9. Oven preheated to 400°F

FAQ

Best Shepherd’s Pie Recipe Substitutions and Variations

• Instead of Yukon Gold potatoes, try using Russet potatoes. They mash up nicely too.
• If you dont have whole milk, you could use half and half or even a bit of heavy cream thinned with a little water.
• Not into lamb? Ground beef or even ground turkey works well as a substitute.
• If you don’t have red wine or prefer to skip it, add extra broth and a splash of balsamic vinegar to still get that depth of flavor.
• Don’t have dried thyme and rosemary? Fresh herbs work better too, just use about twice as much fresh herbs as dried.

Pro Tips

1. Make sure you let the lamb get really browned and let the tomato paste fry a bit in the oil first before adding the liquids. This helps bring out a richer flavor in the filling.
2. Try to mash the Yukon Gold potatoes really smooth with plenty of butter and milk, and add a bit extra butter on top before you put it in the oven. It makes the topping creamy and helps prevent it from drying out.
3. If you arent using red wine, consider adding a little extra broth or a splash of vinegar to get that tangy kick that usually comes from the wine.
4. Let the dish cool down for a few minutes after you take it out of the oven so the flavors can meld together and you dont burn your tongue when you serve it.