Classic Shepherd's Pie
Savory ground lamb and vegetables in a rich tomato gravy, topped with fluffy mashed potatoes and baked until the peaks turn golden. Cozy, make-ahead comfort food.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15
- Serves
- 6
Use a skillet that can go in the oven so everything bakes in one pan. Rough ridges on the potato topping brown into crisp peaks. Assemble up to a day ahead, refrigerate and add 10 minutes to the baking time.
Method
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Heat the oven to 400°F (200°C). Put the potatoes in a pot of cold salted water, bring to a boil and cook for , until very tender. Drain well.
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Mash the potatoes with 3 tablespoons of the butter, the warm milk and 3/4 teaspoon of the salt until smooth. Set aside.
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Brown the lamb in a large oven-safe skillet over medium-high heat for , breaking it up. Spoon out all but 1 tablespoon of fat.
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Add the remaining tablespoon of butter, carrots and celery and cook for , until softened. Stir in the garlic and tomato paste and cook for .
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Sprinkle over the flour, stir for , then pour in the water and soy sauce. Add the thyme, pepper and remaining 3/4 teaspoon salt and simmer for , until thick. Stir in the peas.
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Spread the mashed potatoes over the filling and drag a fork across the top to make ridges.
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Bake for , until the filling bubbles and the peaks of the potato are golden. Rest for before serving.
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