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Delish Shepherds Pie Comfort Recipes

Delish Shepherds Pie Comfort Recipes

A classic, cozy Shepherd’s Pie made with savory ground lamb, hearty vegetables, and an ultra-creamy mashed potato topping. Golden, bubbly, and perfect for chilly nights.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 lb russet potatoes peeled and cut into 1.5-inch chunks
  • 0.5 cup unsalted butter room temperature
  • 0.75 cup whole milk warmed
  • 0.25 cup sour cream
  • 1 large egg yolk
  • 1 tsp kosher salt for potatoes
  • 0.5 tsp black pepper for potatoes
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots diced
  • 2 stalk celery diced
  • 3 clove garlic minced
  • 1.5 lb ground lamb
  • 2 tbsp tomato paste
  • 1.5 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves chopped
  • 0.5 tsp fresh rosemary chopped
  • 1.25 tsp kosher salt for filling
  • 0.75 tsp black pepper for filling
  • 1 cup beef broth low-sodium
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 0.25 tsp paprika for topping, optional

Instructions

Preparation Steps

  • Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
  • Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, about 12 to 15 minutes. Drain well and return to the hot pot to steam off excess moisture.
  • Mash potatoes with butter, warmed milk, sour cream, and egg yolk until smooth and creamy. Season with 1 tsp salt and 0.5 tsp pepper. Set aside.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, 6 to 8 minutes. Stir in garlic and cook 30 seconds.
  • Add ground lamb and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes. Spoon off excess fat if needed.
  • Stir in tomato paste, Worcestershire, thyme, rosemary, 1.25 tsp salt, and 0.75 tsp pepper; cook 1 minute. Pour in beef broth, bring to a simmer, and cook until slightly thickened, 5 to 7 minutes. Fold in peas and corn, then remove from heat.
  • Spread the lamb mixture in the prepared baking dish. Dollop mashed potatoes over the top and spread evenly, roughing up the surface with a fork. Sprinkle with paprika, if using.
  • Bake until bubbling around the edges and the top is lightly golden, 18 to 22 minutes. For deeper browning, broil 2 to 3 minutes, watching closely. Let rest 10 minutes before serving.

Notes

For a lighter version, swap half the lamb for lean ground beef. Add shredded cheddar on top of the potatoes for extra richness. Leftovers keep well refrigerated for up to 3 days.