Shepherd’s pie is the king of comfort food. Savory meat and veggie filling. Rich gravy. Topped with creamy, buttery mashed potatoes. Baked until bubbly and golden. One bite. Instant hug.
Make Mashed Potatoes
Boil potatoes in salted water until tender (15 minutes). Drain.
Mash with milk, butter, salt, and pepper. Stir in egg yolk if using. Set aside.
Cook Filling
Preheat oven to 375°F (190°C).
In a large skillet, brown ground lamb over medium-high heat (5-7 minutes). Remove and set aside.
In the same skillet, cook onion and carrots until soft (5 minutes). Add garlic, cook 1 minute.
Stir in tomato paste, cook 1 minute. Add broth, Worcestershire, thyme, and cooked meat. Simmer 5 minutes until thickened. Stir in peas.
Assemble
Pour filling into a 9×9 or 2-quart baking dish. Spread mashed potatoes evenly over the top.
Use a fork to create ridges on the potato surface (these will brown beautifully).
Bake
Bake 20-25 minutes until filling is bubbly and potato topping is golden brown.
For extra browning, broil for 1-2 minutes at the end.
Serve
Cool 5 minutes. Serve hot. Seconds mandatory.
Summary
Prep Time: 20 min | Cook Time: 30 min | Total: 50 min
Yield: 6 servings | Difficulty: Easy
Storage Notes
Fridge: 5 days. Freezer: 3 months. Reheat in oven at 350°F for 20-25 minutes covered with foil (keeps potatoes from drying). Microwave works but topping won’t be crispy. Great for meal prep — make a double batch.
