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This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.

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  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.

  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.

  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.

  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Cook's Note:

This recipe could be made easier and quicker for a weeknight dinner by subbing out 2 packages refrigerated mashed potatoes instead of making your own! Also, you could incorporate more veggies by using frozen mixed vegetables instead of only peas.

Nutrition Facts

502 calories; protein 29.7g; carbohydrates 41.2g; fat 24.3g; cholesterol 118.1mg; sodium 1469.9mg. Full Nutrition
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Reviews

Rating: 4 stars
03/09/2021
Added cream cheese to mashed potatoes and didn't add much cheese. Loved it! Read More
Rating: 5 stars
03/13/2021
I thought it was gonna be super hard to make, but it was easy. I used all ground beef and used peas and carrots. Delicious! Read More
Rating: 5 stars
03/03/2021
My family loved this recipe! I did not have ground lamb, but plenty of ground beef-so I used just that. It came out delicious; everyone had seconds. Read More
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