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Cozy Shepherds Pie with Lamb and Peas

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A warm and comforting shepherd’s pie featuring ground lamb, peas, and a creamy mashed potato topping. Perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 1 pound (450g) ground lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (150g) fresh or frozen peas
  • 2 medium carrots, diced
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef or lamb broth
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cubed
  • 4 tablespoons unsalted butter, softened
  • ½ cup (120ml) whole milk or cream
  • Salt to taste

Instructions

  1. Place peeled and cubed potatoes in a medium pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes. Drain well and return to pot to steam off excess moisture.
  2. Add softened butter and milk (or cream) to the hot potatoes. Mash until smooth and creamy, but still fluffy. Season with salt to taste. Set aside and keep warm.
  3. Heat a large skillet over medium heat. Add the ground lamb and cook until browned, breaking it up with a wooden spoon, about 7-8 minutes. Drain excess fat if needed.
  4. Stir in chopped onions and garlic. Cook for 3-4 minutes until softened and fragrant. Add diced carrots and cook another 5 minutes until just tender.
  5. Stir in tomato paste, rosemary, thyme, salt, and pepper. Cook for 2 minutes to deepen the flavors.
  6. Pour in broth and bring to a gentle simmer. Let it cook uncovered for about 10 minutes, or until the mixture thickens slightly. Stir in peas during the last 2 minutes of cooking.
  7. Preheat oven to 400°F (200°C). Spoon the lamb mixture into an oven-safe baking dish, spreading evenly. Carefully dollop the mashed potatoes on top, smoothing with a spatula or fork. Create a textured pattern with a fork if desired.
  8. Bake for 20-25 minutes, until the potato topping is golden and the filling is bubbling around the edges.
  9. Let the shepherd’s pie rest for 5 minutes before serving.

Notes

If the potato topping starts browning too quickly, tent the dish loosely with foil. If the filling seems too runny before baking, simmer uncovered longer or add a teaspoon of cornstarch mixed with water to thicken. Yukon Gold potatoes are preferred for creamy texture. Ground beef or turkey can be substituted for lamb. Use fresh herbs if possible for best flavor. For a dairy-free version, use plant-based milk and butter alternatives.

Nutrition

Keywords: shepherd's pie, lamb, peas, comfort food, easy dinner, cozy meal, mashed potatoes, homemade

Find it online: https://tempotaste.com/cozy-shepherds-pie-with-lamb-and-peas-easy-homemade-comfort-recipe/