Ground lamb and vegetables are topped with creamy mashed potatoes for this classic casserole.
Ingredients
For the Beef and Vegetable Base:
1tbsppreferred cooking fatlike tallow or ghee or butter
2lbsground lamb
2cupschopped yellow or red onion
2tbspbutter
10sprigsfresh thyme(recommended tied together with twine)
1tbspminced garlic(2 large cloves)
2cupsfrozen veggie medley with peas, corn, and carrots
2tbspall-purpose flour
1cupbeef stock
salt
For the Mashed Potato crust:
2.5lbsYukon Gold potatoes
1cuphalf and half
2tbspbuttersoftened
1cupgrated cheddar cheese(about 4 ounces)
Instructions
Heat a 12” skillet over medium high heat, then add the 1 tbsp cooking fat of choice and the lamb. Season with 3/4 tsp salt. Brown lamb until fully cooked, about 8 minutes.
Remove the lamb to a plate, then to the same pan add the chopped onion, butter, and thyme. Season with ½ tsp salt, then cook for 10 minutes, until soft. Add the garlic, and cook for 1 more minute.
Add the frozen veggie medley, and cook for 5 minutes to soften slightly. Then stir in the flour and cook for 1 minute, until the flour has absorbed.
Add the beef stock, then bring the liquid to a boil over high heat. Cook for a minute or two until it thickens slightly. Turn the heat off, then stir in the cooked ground lamb. Taste and making any necessary seasoning adjustments with salt before transferring the lamb and veggies to an 8x11 baking dish.
Preheat the oven to 425ºF.
Peel the potatoes and cut into chunks about 1" big. Place in a pan (I use the same skillet as the lamb since it has high sides) and cover with cold water. Season the water with ½ tsp salt.
Bring to a boil over high heat then reduce to a gentle simmer, and cook for about 10 minutes, until the potatoes are fork tender. Drain the potatoes using a colander, then spread them out on a half sheet pan in a single layer to let the steam escape.
Use a fork or potato masher to roughly mash the potatoes, then add the half and half, butter, and cheese, and mash until smooth and well mixed. Taste it and make any necessary seasoning adjustments with salt, then spread the mashed potatoes evenly on top of the lamb and veggies.
Place the casserole dish on a sheet pan (to catch any drippings) and bake for 20–25 minutes, until the mashed potatoes are golden brown and crispy on top. Enjoy!
Notes
How to Freeze:After baking, let it cool to room temperature, then cover tightly with foil and freeze for up to 2 months.
How to Reheat: Still covered with the foil, warm in a 300ºF oven for 1 hour. Or, you can thaw the shepherd's pie the night before by moving it from the freezer to the fridge, and warming it in the oven for a half hour.