Name: Delicious Shepherd’s Pie with Creamy Garlic Mashed Potato
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 2.5 lbs Russet potatoes, peeled and quartered; 6-8 whole garlic cloves, peeled; 1/2 cup unsalted butter, softened, divided; 1/2 cup heavy cream, warmed; Salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 1.5 lbs ground lamb (or lean ground beef); 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1/2 cup dry red wine (optional); 2 cups beef broth, low sodium; 1 tbsp Worcestershire sauce; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1 tbsp fresh thyme, chopped (or 1 tsp dried); 2 tbsp all-purpose flour; 1 cup frozen peas

Description

This comforting Shepherd’s Pie features a rich, savory lamb filling topped with a luxurious, golden-crusted creamy garlic mashed potato. It’s the ultimate hearty meal for any occasion.

Ingredients

Scale

2.5 lbs Russet potatoes, peeled and quartered
6–8 whole garlic cloves, peeled
1/2 cup unsalted butter, softened, divided
1/2 cup heavy cream, warmed
Salt and freshly ground black pepper, to taste
1 tbsp olive oil
1.5 lbs ground lamb (or lean ground beef)
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup dry red wine (optional)
2 cups beef broth, low sodium
1 tbsp Worcestershire sauce
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
2 tbsp all-purpose flour
1 cup frozen peas

Instructions

Prepare the Creamy Garlic Mashed Potato: Place quartered potatoes and peeled whole garlic cloves in a large pot. Cover with cold water and add a generous pinch of salt. Boil until fork-tender (15-20 mins). Drain thoroughly. Return to the hot pot over low heat briefly to dry. Mash potatoes and garlic until smooth. Stir in 1/4 cup softened butter and warm heavy cream. Season with salt and pepper to taste. Set aside.
Cook the Savory Lamb Filling: Preheat oven to 375°F (190°C). In an oven-safe skillet, heat olive oil over medium-high. Brown ground lamb, breaking it apart, for 8-10 mins. Drain excess fat. Add onion, carrots, and celery; cook until softened (5-7 mins). Stir in minced garlic, tomato paste, rosemary, and thyme; cook 1 minute until fragrant. Add red wine (if using), deglaze, and simmer 2-3 mins until mostly evaporated. Sprinkle flour, stir, and cook 1 minute. Pour in beef broth and Worcestershire sauce; simmer 5-7 mins until thickened. Stir in frozen peas. Adjust seasoning.
Assemble the Shepherd’s Pie Layers: Transfer lamb filling to a 9×13 inch baking dish (if not using an oven-safe skillet). Evenly spread the creamy garlic mashed potato over the top, creating swirls with a fork. Dot with remaining 1/4 cup butter.
Bake to Golden Perfection: Bake in preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling. For extra crispiness, broil for the last 2-3 minutes, watching carefully. Let rest for 10-15 minutes before serving.

Prep Time: 30 mins
Cook Time: 45 mins