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Shepherd’s Pie with Cheesy Mashed Potatoes

Yield
6 servings
Active Time
Cook Time
Total Time
This version of Shepherd’s Pie calls for ground lamb, readily available in most supermarkets. If you have a tight relationship with your butcher, ask him or her to grind it fresh.

By: Katie Workman, The Mom 100

Ingredients

  • 3 large all-purpose potatoes, peeled and halved (about 2 pounds)
  • Kosher salt to taste
  • 1 1/2 pounds ground lamb
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped fennel
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups whole milk, divided
  • 1/2 cup chicken broth
  • 1/2 cup fresh or frozen corn
  • 1/2 cup fresh or frozen peas
  • Freshly ground black pepper to taste
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup shredded Roth Organic Cheddar
  • 1/2 cup shredded Roth Havarti

Method

  1. Preheat oven to 400°F.
  2. Place potatoes in a medium-sized saucepan; add cold water to cover. Salt the water, then place over high heat until boiling. Lower heat to medium-high and continue to simmer, partially covered, until the potatoes are very tender, about 20 minutes. Drain.
  3. Meanwhile, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Add the lamb and cook, stirring frequently to break up the meat, until brown and crumbly, about 5 minutes. Drain meat into a colander and carefully wipe out the skillet.
  4. Heat 2 tablespoons butter in the same large skillet over medium-high heat. When melted, sauté onion, carrots, fennel, garlic, and thyme for 4 to 5 minutes until the vegetables are lightly golden and tender. Add flour and stir until it coats the vegetables, about 1 minute. Stir in lamb, 1/2 cup of the milk and broth and cook until the liquid thickens and coats the mixture as a sauce, stirring occasionally, about 4 minutes. Stir in corn and peas, and season with salt and pepper. Add Worcestershire sauce and continue cooking until everything is well combined, about 3 minutes. Pour the mixture into a 9-inch deep dish pie pan.
  5. In the saucepan you used to cook the potatoes, heat remaining 3/4 cup milk and 2 tablespoons butter until barely simmering. Add potatoes back into the pan and mash. Stir in cheddar and Havarti until cheese is melted and incorporated. Season with salt and pepper.
  6. Spread mashed potatoes evenly over the lamb mixture. Use a spoon to make nice wavy peaks and valleys in the potatoes; the peaks will then get nicely browned and beautiful during baking.
  7. Bake 15 minutes until the top is set and browned. If you want the top a bit more browned you can run it under the broiler for a minute or two, but keep a close eye on it so it doesn’t burn. Remove from the oven and let sit for 5 to 10 minutes before serving.