Shepard's Pie

Updated at: Fri, 25 Oct 2024 18:08:26 GMT

Step 1

Preheat oven to 350 degrees F. Spray 1 1/2 qt baking dish with nonstick cooking spray.

Step 2

Place potatoes in large sauce pan; add cold water to cover by 2 inches. Bring to a boil over medium-high heat; cook 16-18 minutes or until tender. Drain potatoes; return to saucepan.

Step 3

Heat milk in small saucepan over medium-high heat. Add 3 tablespoons butter, 1/2 tsp salt, and 1/4 tsp pepper; stir until butter is melted. Pour milk mixture into saucepan with potatoes; mash until smooth. Set aside.

Step 4

Melt remaining 2 tablespoons butter in large skillet over medium heat. Add onions, carrots, and thyme; cook 8-10 minutes or until vegetables are softened but not browned, stirring occasionally. Add lamb; cook over medium-high heat 4 minutes or until no longer pink. Drain excess fat. Return skillet to heat; cook 5-6 minutes or until lamb is lightly browned. Add tomato paste and Worcestershire sauce; cook 1 minute. Stir in broth; bring to a boil and cook 7 to 8 minutes or until nearly evaporated. Stir in peas, remaining 1/2 tsp of salt and 1/4 tsp of pepper; cook 30 seconds. Pour mixture into prepared baking dish.

Step 5

Spread mashed potatoes in even layer over lamb mixture; use spatula to swirl potatoes or fork to make crosshatch design on top.

Step 6

Bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.

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