Shepherds Pie


  • Ground Lamb: It’s traditional to use ground lamb, but you can also use ground beef or even ground turkey.

  • Vegetables: Finely diced carrots, celery, frozen peas, and onions. But feel free to always toss in more vegetables.

  • Stock: Chicken broth tastes best with lamb. But if you’re using ground beef, I suggest you use beef stock.

  • Tomato Paste: To help create thickness and flavor in the sauce (without the use of flour).

  • Worcestershire Sauce: Adds a depth of flavor to the meat filling.

  • Herbs: Finely dice some fresh rosemary and thyme into the mix.


  1. Peel and cut your potatoes into large pieces.

  2. Boil them in a large pot over high heat until tender. Make sure to add a generous amount of salt to flavor the potatoes.

  3. Drain the potatoes and return them back into the pot.

  4. Melt the butter milk mixture in a small saucepan, then pour on top of the potatoes.

  5. Mash the potatoes using a hand masher until they’re light and fluffy.

  6. Taste test to see if it needs more salt or pepper.


  1. Preheat your oven to 400 degrees Fahrenheit.

  2. Saute the onion and garlic in a large oven-safe saute pan.

  3. Add the diced carrots, celery, and lamb. Cook for 8-10 minutes or until the meat is browned. Make sure to break up the meat using your spatula.

  4. Drain the fat from the pan and add the chicken stock, tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 5 minutes, until the sauce is slightly thickened.

  5. Add the frozen peas and stir together. Turn off the stove and use the back of your spatula to flatten the meat mixture into an even layer.

  6. Dollop the mashed potatoes on top of the meat and use a spoon or spatula to flatten the edges. Have fun creating any fun textures on top!

  7. Bake the Shepherd’s pie for about 25-30 minutes, until it’s slightly golden. You can also broil the top for 1-2 minutes.

  8. Serve and enjoy!

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