This traditional shepherd's pie made with a mixture of ground lamb and beef is topped with a creamy, cheesy mashed potato topping. Sure to be a hit!
Step1
Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
Step2
Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
Step3
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
Step4
Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
Step5
Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
Step6
Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
Step7
Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
Prepare Time:
20 mins
Cook Time:
1 hours 5
Total Time:
1 hours 25
Servings:
8
Calories:
502 kcal
Carbohydrate:
41 g
Cholesterol:
118 mg
Dietary Fiber:
5 g
Protein:
30 g
Saturated Fat:
12 g
Sodium:
1470 mg
Total Sugars:
4 g
Total Fat:
24 g
