How to make it
6 steps. Take it one step at a time.
Place the cubed potatoes
Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain well.
20 minHeat a large skillet
While potatoes boil, heat a large skillet over medium-high heat. Add the lamb and cook until browned, breaking it up with a spoon. Drain excess fat.
8 minAdd the diced onion and carrots
Add the diced onion and carrots to the skillet. Saute for 5 minutes until softened. Stir in the garlic, tomato paste, and thyme, cooking for 1 more minute.
6 minPour in the beef broth and Worcestershire sauce
Pour in the beef broth and Worcestershire sauce. Simmer for 10 minutes until the sauce has thickened slightly. Stir in the frozen peas during the last 2 minutes.
10 minMash the cooked potatoes
Mash the cooked potatoes with butter and milk until smooth and creamy. Season with salt and pepper to taste.
Transfer the lamb mixture
Transfer the lamb mixture to a baking dish. Spread the mashed potatoes evenly over the top. Bake at 400°F (204°C) for 25-30 minutes until the top is golden brown and the edges are bubbly.
30 min
A little kitchen wisdom
Traditional Shepherd's pie is made with lamb. If using beef, the dish is technically a Cottage Pie. For a crispier topping, use a fork to create ridges in the mashed potatoes before baking.
