Print
Description
Shepherd’s pie with a twice-baked potato topping.
Ingredients
Scale
- 2 large russet potatoes, baked and cooled
- 1/2 cup milk
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup beef broth
- 1/4 cup Worcestershire sauce
- 1 cup frozen peas
Instructions
- Preheat oven to 375°F (190°C).
- Cut potatoes in half and scoop out the flesh into a bowl, leaving the skins intact.
- Mash potato flesh with milk, butter, salt, and pepper.
- In a large skillet, heat olive oil over medium heat. Add onion and carrots and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in thyme, rosemary, beef broth, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Stir in frozen peas.
- Spoon lamb mixture into a baking dish.
- Top with mashed potato mixture, spreading it evenly over the lamb.
- Place potato skins around the edge of the baking dish.
- Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Notes
- For a vegetarian option, substitute ground lamb with lentils or a plant-based ground.
- Add cheese to the mashed potato topping for extra flavor.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg