Shepherd’s pie, a dish steeped in rustic charm, is the epitome of comfort food. Its origins in the pastoral hills of the United Kingdom have given it a special place in the heart of home cooking. This one-dish wonder combines a savory mix of ground lamb and vegetables, crowned with a fluffy layer of mashed potatoes that crisps to a golden hue in the oven. It’s a meal that’s both hearty and comforting, perfect for a chilly evening or a family dinner. Each layer of the pie offers something to savor: the rich, meaty base infused with herbs and the creamy, buttery topping are a match made in culinary heaven.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 1 lb ground lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 cup lamb or beef broth
- 2 lbs potatoes, peeled and cubed
- 1/4 cup milk
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions:
- Boil potatoes until tender, then mash with milk and butter.
- Sauté onion and carrots until soft.
- Add lamb, cook until browned.
- Stir in tomato paste, Worcestershire, and broth; simmer.
- Add peas, cook for 5 minutes.
- Spread meat mixture in a baking dish.
- Top with mashed potatoes.
- Bake at 400°F (200°C) until topping is golden, about 20 minutes.
Shepherd’s pie is a reminder of the simple pleasures of a home-cooked meal. It’s a culinary hug, the kind that fills the kitchen with inviting aromas and brings the family together at the dinner table.
Shepherd’s pie has its origins in the 18th century when frugal peasant housewives sought ways to repurpose leftover roasted meat. The dish, originally called “cottage pie” when made with beef, became “shepherd’s pie” when made with lamb, reflecting the meat that shepherds would more commonly handle.