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Description
Classic shepherd’s pie made easy with a flaky pie crust.
Ingredients
Scale
- 1 lb ground lamb
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup frozen peas
- 1 box refrigerated pie crusts
- 4 cups mashed potatoes
- 2 tbsp butter
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown ground lamb over medium-high heat. Drain excess fat.
- Add onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
- Stir in beef broth, thyme, and rosemary. Bring to a simmer and cook for 10 minutes, or until the liquid has reduced slightly.
- Stir in frozen peas. Season with salt and pepper.
- Line a pie dish with one pie crust.
- Pour the lamb mixture into the pie crust.
- Top with mashed potatoes, spreading evenly.
- Cover with the second pie crust. Cut slits in the top crust to vent steam.
- Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
- For a richer flavor, use lamb broth instead of beef broth.
- Add a layer of shredded cheese between the meat filling and mashed potatoes.
- Brush the top crust with egg wash for a shinier finish.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg