A classic Shepherd's Pie with a rich lamb and vegetable filling beneath a layer of buttery mashed potatoes. Serve it fresh from the oven, then pack individual portions into Le Parfait jars for easy lunches throughout the week.
Classic Shepherd's Pie
|Le Parfait
Classic Shepherd's Pie
Le Parfait
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
British
Servings
6 servings
Savory ground lamb, tender vegetables, and creamy mashed potatoes baked until golden. This classic Shepherd's Pie makes a comforting fall dinner, with leftovers perfect for meal-prepped lunches.
Ingredients
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For the filling:
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1 ½ lbs ground lamb (or ground beef)
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1 tablespoon olive oil
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1 medium yellow onion, diced
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2 medium carrots, diced
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1 tablespoon all-purpose flour
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1 cup beef broth
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1 tablespoon Worcestershire sauce
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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½ teaspoon dried rosemary
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1 cup frozen peas
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Salt and freshly ground black pepper, to taste
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For the mashed potato topping:
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2 lbs Yukon Gold potatoes, peeled and cut into chunks
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4 tablespoons unsalted butter
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½ cup whole milk, warmed
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½ cup grated sharp cheddar cheese (optional)
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Salt and freshly ground black pepper, to taste
Directions
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well.
Return the potatoes to the pot and mash with the butter and warm milk until smooth. Season with salt and pepper. Stir in the cheddar cheese, if using, and set aside.
Preheat the oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 5–6 minutes, until beginning to soften.
Add the ground lamb and cook for 6–8 minutes, breaking it apart with a spoon, until browned and cooked through (160°F). Drain excess fat if necessary.
Stir in the garlic and tomato paste and cook for another minute. Sprinkle the flour over the mixture and stir to combine.
Pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary, then simmer for 5–8 minutes, until the sauce thickens slightly. Stir in the frozen peas and season with salt and pepper.
Transfer the filling to a lightly greased 9-inch square or similar 2-quart baking dish. Spoon the mashed potatoes evenly over the top, spreading them to the edges. Use a fork to create a little texture on the surface.
Bake for 20–25 minutes, until the filling is bubbling and the potatoes are lightly golden. For a more browned topping, broil briefly while watching closely. The center should reach 165°F.
Let rest for 5–10 minutes before serving.
Recipe Note
Make-ahead tip: Prepare the filling and mashed potatoes up to one day in advance. Refrigerate separately, then assemble and bake when ready. Allow additional baking time if the ingredients are cold, until the center reaches 165°F.
Meal Prep with Le Parfait Jars: Shepherd's Pie makes a great make-ahead lunch. After baking, portion the leftovers into individual 500 ml Le Parfait Super Jars or Super Terrines, layering the meat and vegetables beneath the mashed potatoes. Refrigerate promptly, allowing the food to cool safely before closing the jars. Store in the refrigerator for up to 3–4 days.
Reheating: Le Parfait Super Jars and Super Terrines can be used for microwave reheating. Remove the lid, rubber seal, and all metal hardware before microwaving. Reheat gradually until the center reaches 165°F, avoiding sudden temperature changes. You can also transfer the Shepherd's Pie to a microwave-safe dish to reheat.
Freezing: Le Parfait Super Jars and Super Terrines can also be used to freeze individual portions. Cool the Shepherd's Pie before freezing, leave some space at the top of each jar, and thaw gradually in the refrigerator before reheating. For best quality, enjoy within 2–3 months.
Easy substitution: Ground beef can replace the lamb for a classic Cottage Pie variation.