This traditional shepherd's pie recipe is made with a mixture of lamb and sirloin, lots of veggies, and a creamy, cheesy mashed potato topping — sure to delight everyone at the table!
Ingredients
- Yukon Gold potatoes: 3 pound
- kosher salt: 1 Tbsp
- milk: 0.25 cup
- salted butter: 3 Tbsp (divided)
- white Cheddar cheese: 1 cup (shredded)
- sour cream: 0.25 cup
- egg yolk: 1 piece
- kosher salt: 2 tsp (divided)
- ground black pepper: 1 tsp (divided)
- olive oil: 1 Tbsp
- onion: 1 cup (diced)
- carrot: 1 cup (diced)
- ground lamb: 1 pound
- ground beef sirloin: 1 pound
- all-purpose flour: 3 Tbsp
- fresh rosemary: 1 tsp (finely chopped)
- fresh thyme: 1 tsp (finely chopped)
- beef stock: 1 cup
- tomato paste: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- frozen green peas: 1 cup
- fresh parsley: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
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Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
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Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
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Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
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Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
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Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
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Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
