Description
Shepherd’s Pie elevates humble potato comfort to a whole new level of deliciousness. Hearty ground lamb mingles with rich vegetables under a golden, creamy potato blanket that makes dinner feel like a warm welcome home.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 1 pound (450g) ground beef or ground lamb
Main Seasonings:
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
- ½ cup beef broth
- 2 tablespoons butter
- ¼ cup milk
- ½ cup shredded cheddar cheese
- Optional: fresh parsley or chives
Instructions
- Warm your oven to exactly 400°F (200°C). Thoroughly scrub 4 russet potatoes, then puncture each several times with a fork.
- Massage 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper directly onto potato skins. Place potatoes on a baking sheet and roast for 55 minutes until fork-tender.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 finely diced small onion, 2 diced carrots, and 2 minced garlic cloves. Sauté for 4 minutes until vegetables soften.
- Add 1 pound ground beef and cook for 7 minutes, breaking meat into small crumbles until it browns completely. Drain any excess fat from the pan.
- Mix 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper into the meat mixture.
- Pour ½ cup beef broth into the skillet. Stir in 1 cup frozen peas and simmer for 6 minutes until sauce slightly thickens.
- Slice each potato lengthwise. Carefully scoop out potato flesh, leaving a ¼-inch thickness in the skin to maintain structure.
- Mash potato flesh with 2 tablespoons butter and ¼ cup milk until creamy. Season with a pinch of salt and pepper.
- Stuff each potato shell with meat mixture, filling about ¾ full. Cover with mashed potato layer.
- Sprinkle ½ cup shredded cheddar cheese over potatoes. Lower oven temperature to 375°F (190°C).
- Bake stuffed potatoes for 18 minutes until cheese melts and turns golden brown. Garnish with fresh chopped parsley if desired.
- Rest potatoes for 3 minutes before serving to allow filling to set and cool slightly.
Notes
- Choose starchy potatoes like Russet for the best fluffy interior and crisp skin during baking.
- Drain meat thoroughly to prevent a watery filling that could make potato shells soggy.
- Whip mashed potato topping until extra smooth for a creamy, luxurious texture that spreads easily.
- For a lighter version, swap ground beef for ground turkey and use low-fat milk and cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Baked
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 85 mg