Classic British Shepherd's Pie
A hearty, comforting dish filled with slow-cooked lamb and topped with a crispy, golden-brown crust.
Ingredients
- ●1 pound Lambground lamb
- ●1 large Onionschopped
- ●2 medium Carrotspeeled and chopped
- ●2 large Potatoespeeled and chopped
- ●1 cup Milkwhole milk
- ●2 tablespoons Butterunsalted butter
- ●2 tablespoons All-purpose flourfor thickening
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
- ●1 cup Breadcrumbsplain breadcrumbs
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large pan over medium heat, cook the lamb until browned, breaking it up into small pieces as it cooks.
- 3
Add the chopped onions and cook until they are softened and translucent.
- 4
Add the chopped carrots and cook for an additional 5 minutes.
- 5
Stir in the flour to thicken the mixture, then add the milk and bring to a simmer.
- 6
Reduce the heat to low and let the mixture cook for 10-15 minutes, stirring occasionally.
- 7
While the lamb mixture is cooking, boil the chopped potatoes in salted water until they are tender.
- 8
Drain the potatoes and mash them with butter, salt, and pepper.
- 9
Transfer the lamb mixture to a 9x13 inch baking dish.
- 10
Top the lamb mixture with the mashed potatoes, spreading them evenly to cover the top.
- 11
Sprinkle the breadcrumbs over the top of the potatoes.
- 12
Bake the shepherd's pie in the preheated oven for 25-30 minutes, or until the potatoes are golden brown.