1. Prepare the Mashed Potatoes:
- Place the peeled and quartered potatoes in a large pot, cover with cold water, and add a pinch of salt.
- Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter, milk, sour cream, salt, and pepper.
- Mash the potatoes until smooth and creamy. Set aside.
2. Cook the Meat Filling:
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced carrot, cooking until the vegetables begin to soften, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the ground lamb (or beef) and cook until browned, breaking up any lumps with a spoon.
- Drain excess fat if necessary.
- Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir to combine.
- Pour in the beef broth and bring the mixture to a simmer. Cook for 10 minutes until the liquid reduces and thickens slightly.
- Stir in the frozen peas and corn, cooking for another 2-3 minutes.
3. Assemble the Shepherd’s Pie:
- Transfer the meat filling to a large ovenproof dish, spreading it out evenly.
- Spoon the mashed potatoes over the meat mixture, spreading them out evenly to cover the filling completely.
- For a golden, crispy top, use a fork to create small peaks in the mashed potatoes. Sprinkle the shredded cheddar cheese on top if using.
4. Bake the Shepherd’s Pie:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- If you want an extra crispy top, turn on the broiler for the last 2-3 minutes of baking.
5. Serve:
- Remove the Shepherd’s Pie from the oven and let it cool slightly before serving.
- Garnish with chopped fresh parsley for a pop of color.
Tips for the Perfect Shepherd’s Pie
- Choosing the Meat: Traditionally, Shepherd’s Pie is made with lamb, but you can easily substitute it with ground beef for a classic Cottage Pie.
- Veggie Variations: Feel free to add other vegetables like mushrooms, green beans, or parsnips for added flavor and texture.
- Make Ahead: Shepherd’s Pie can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. This makes it an excellent option for meal prepping.
- Freezing: This dish freezes well. Prepare the pie as instructed, but don’t bake it. Cover tightly and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for 45-55 minutes.
- Cheesy Twist: Adding a layer of cheese on top of the mashed potatoes gives a deliciously cheesy crust that pairs beautifully with the rich meat filling.
Why This Shepherd’s Pie Is the Best
- Rich Flavor: The combination of savory lamb, herbs, and a hint of Worcestershire sauce gives the filling a deep, satisfying flavor.
- Creamy Topping: The mashed potatoes are enriched with butter and sour cream, making them irresistibly creamy.
- Perfectly Balanced: The meat-to-potato ratio is spot on, ensuring each bite has the perfect mix of flavors and textures.
This classic Shepherd’s Pie is a comforting dish that never goes out of style. With its hearty filling and creamy topping, it’s the ultimate comfort food that’s sure to be a family favorite. Enjoy it on a chilly evening or anytime you crave a warm, satisfying meal!